Canada: John Wiley & Sons, Inc, 2007. — 594 p.What follows is insight into and details of what makes each American culinary region unique. Each chapter contains not only recipes but also historican and cultural information, as well as a guide to ingredients specific to that region. And to top it off, once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology and cooking class all in one!
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