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New American Cooking: The Best of Contemporary Regional Cuisines

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New American Cooking: The Best of Contemporary Regional Cuisines - Williams, Chuck (Editor), and Dooley, Beth (Text by), and Galton, Jean (Text by)

"New American Cooking" compiles into one book a six-volume series chronicling contemporary regional fare from coast to coast, highlighting the cuisine of California, the Pacific Northwest, the Southwest, the Heartland, New England, and the South. All recipes are driven by what's locally raised. 200+ photos.

New American Cooking: The Best of Contemporary Regional Cuisines 2005, Oxmoor House, Menlo Park, Calif

ISBN-13: 9780848730598

Hardcover

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