American Regional Cuisines: Food Culture and Cooking
America’s cooking is as diverse as its geography and culture. From New England chowders to spicy Southwestern chilis, from Hawai’ian luau to Southern barbecue, from California salads to Midwestern hot dishes—our nation’s proud culinary heritage offers a bounty of culinary treasures. Chef Lou and her colleague Chef David Haynes spent years researching the history, lore, and signature dishes from every corner of the USA to give culinary students the most comprehensive information and most authentic recipes. Although American Regional Cuisines is a culinary textbook, it’s a fascinating read for the amateur cook. And it’s a treasure trove of authentic regional recipes written in the professional format with which PrepHoldCook readers are familiar.
Professional Garde Manger
Garde manger is the art of cold foods production, a specialized discipline of professional cooking that includes cold soups, salads and salad dressings, cold sandwiches, cold entrées, and charcuterie items such as pâtés, terrines, sausages, smoked and cured meats, and savory mousses. Chef Lou collaborated with Chef Jaclyn Pestka and Chef Wayne Gisslen to produce this landmark culinary textbook. Written for chefs, culinarians, and culinary students, Professional Garde Manger is the definitive guide to both traditional and contemporary cold cuisine. Many of the recipes are accessible for the talented home cook and perfect for adventurous charcuterie enthusiasts.
