Official State Foods from NETSTATE

Fried okra, squash, cornbread, barbecue pork,
biscuits, sausage and gravy, grits, corn, strawberries,
chicken fried steak, pecan pie, and black-eyed peas.

Official State meal

1988

Oregon

Pennsylvania

Rhode Island

South Carolina

Boiled peanuts

Official state snack food

2006

South Dakota

Kuchen

Official State dessert

2000

South Dakota

Fry Bread

Official bread

2005

Tennessee

Texas

Chili

Official State dish

1977

Texas

Tortilla Chips and Salsa

Official State snack

2003

Texas

Pan De Campo (Cowboy Bread)

Official State bread

2005

Utah

Vermont

Apple pie

State pie

1999

American Regional Cuisine
by Michael F. Nenes

American Regional Cuisine, by Michael F. Nenes. 576 pages. Wiley; 2 edition (March 3, 2006) The culinary heritage of the United States is as rich and multifaceted as the nation itself. American Regional Cuisine celebrates everything that is different, distinctive, and delicious in the diverse traditions of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino.

This unique cookbook and guide to the finest in regional American cooking features recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions, including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Grouped by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

The book establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature. Well-known chefs and restaurateurs introduce the cuisine of each region, from Michael Foley (owner of Printer's Row restaurant in Chicago) and Allen Susser (owner and executive chef of Chef Allen's in Miami) to Bert Cutino (owner of the Sardine Factory in Monterey, California).

Detailed, easy-to-follow instructions ensure that nothing is left to chance when it comes to preparing mouthwatering soups, tempting appetizers, and elegant entrées from every American culinary tradition. And more than 70 color and black-and-white photographs demonstrate cooking techniques and reveal the beauty of finished dishes.

[ HOME [ NETSTATE.STORE [ NETSTATE.MALL [ LINK TO NETSTATE ] GUESTBOOK
[ SPONSORSHIPS/ADVERTISING | PRIVACY STATEMENT | WEBMASTER ]

Site designed exclusively for NETSTATE.COM by NSTATE

Top