New England (Williams-Sonoma New American Cooking)
No book series documents the dynamics of contemporary American regional cooking like Williams-Sonoma’s New American Cooking.  Ingredient-driven, this series describes each dish through what’s locally raised, be it fruit, fish, fowl, or beast.  Of course, contemporary ethnic influences play a big part also. Traditional regional preparations are also included, but only exist today - adopted and modified over generations by a wide mix of people.*Stunning four-color photography allows the focus to fall on the foods and beverages that make each region unique*Lively introductory text describes the region’s cuisine*Over 60 recipes feature the regions gustatory gems*Photo-illustrated boxes highlight regional ingredients, techniques, tools, ethnic influences, and culinary traditions*An informative glossary defines the region’s common and not so common foods and flavors