Examines America‎,‎s regions and cooking styles‎-providing an understanding of not only their flavor concepts‎,‎ but how the cuisines developed and evolved‎.‎ A companion to International Cooking‎:‎ A Culinary Journey‎,‎ it follows a concise format that explains the history‎,‎ topography‎,‎ prevalent foods‎,‎ ingredients‎,‎ cooking methods‎,‎ and characteristics of specific states and entire regions‎.‎ Over 200 tested recipes cover all segments of the menu‎,‎ with many offering contemporary twists to traditional dishes‎.‎ Wine pairings‎,‎ accompanying photographs‎,‎ and sidebars heighten the readers‎,‎ understanding of each cuisine and make it an excellent reference during their own culinary journey‎.‎ Emphasizes the history‎,‎ evolution and development of America‎,‎s regional cuisines‎.‎ Over 200 tested recipes offer the opportunity to learn cooking techniques and methods from masters‎.‎ Recipes cover all segments of the menu allowing students to prepare a buffet for each region including first course‎,‎ soup‎,‎ salad‎,‎ several entrees‎,‎ vegetables‎,‎ starch‎,‎ bread‎,‎ and desserts‎.‎ P‎.‎‎.‎‎.‎