American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features savory recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditionsincluding Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.