American Regional Cooking
In a country of 3,800,000 square miles and populated by 315,000,000 people of divergent ethnic and religious backgrounds, one could readily imagine the development over centuries of a plethora of regional cuisines. Such is the case with the United States. From sea to shinning sea, from the Mexican to the Canadian border, and including the frozen Alaskan tundra and the balmy Hawaiian islands, regional cooking styles, based on available foods, ingrained tastes, and historical techniques, originated and flourished. Today, regional cuisines abound across the country, providing foodies a never ending panorama of choices, some publicized and popular beyond regional boundaries, some more secretive, little known to the general public, requiring investigation and research to locate.
Among our American Regional Cooking cookbook selections are cookbooks featuring the cuisines of such divergent areas of the country as the Hudson Valley, Southern Appalachia, North Carolina's Barrier Islands, and the Coast of Maine. Hopefully such cookbooks will provide an introduction to new dishes never before considered. We also offer cookbooks featuring more well-known cuisines, including Texas Barbecue and Cowboy Cooking, Cajun cooking, and New England cooking. These cookbooks provide new recipes for popular dishes, and new twists on common dishes, as well as new and exciting dishes that are part of that particular local cuisines but that may never before have been available to the general public.
So, home cooks and professionals out there, peruse our selections and choose something new to explore in the culinary world of American Regional Cooking - you will not be disappointed.