This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.

This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences 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 Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes.

The Best Tool for Learning About the Diversity of Cuisine from Around the World

Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.