Title: What a frustrating book
Product review: We use this book in my American Regional Cuisine class. I get so frustrated working with this book, and I'm still not sure why the Chef uses it, because he gets frustrated, too. The recipe layout conventions vary from recipe to recipe, almost like several different people wrote them (which they did, but consistency is key! Especially if you intend your book to be used as a textbook)! Often, I find myself asking Chef, "Why did the author do this?" or "Why wouldn't the author do this other technique?" Chef often disagrees with the recipes listed in the book, or straight out tells us not to use them, or modify them.I do, however, give 2 stars. The history of each region is well laid-out, flows well, and is interesting. The book is well written, except for the recipes.
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