American Cuisine A Regional Approach

American Cuisine: A Regional Approach is a visual and tasty cook book for the education sector and all culinary sectors authored by Master Chef Edward Leonard, CMC. The book will feature the past, present and future of the flavors and the bounty of food in America. The book will give a brief history of food in America, the art of American food today and the future, while giving insight on flavor profiles, cooking methods and the respect of a cuisine that has been misunderstood through time. It will feature recipes with full page exciting photos bringing the food to life while ensuring the student, the professional, the novice and the fan of cookery can create these dishes that make America a great land offering so much in the way of food. A practical learning book with stunning photos of tasty and flavorful food will appeal to all industry chefs and culinary students.Leonard, Edward is the author of 'American Cuisine A Regional Approach', published 2008 under ISBN 9781418042325 and ISBN 1418042323.