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Provenance · Volume VIII · In progress

The American (Beard Register) Canon

Two hundred and sixty-nine entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
14 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
3 IV
The Method
The foundational techniques the cuisine is built on.
74 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
105 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
6 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
55 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
11 X
The Network
The producers and purveyors who carry the real ingredients.
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American (Beard Register) · I Overview & Cultural Context

Overview & Cultural Context

Three entries

Boston Baked BeansAvocado Toast and California Produce CultureGlobal Technique Borrowing: The Milk Street Principle
I · Overview & Cultural Context · 2 of 2Next chapter → The Pantry
American (Beard Register) · I

Overview & Cultural Context

Why this cuisine is its own thing — roots, history, the living movement.

‹ Contents

General
Eleven entries
Banana Bread · Chocolate Chip Cookies · Clam Chowder
→
Also in this chapter
3 entries
Boston Baked BeansAvocado Toast and California Produce CultureGlobal Technique Borrowing: The Milk Street Principle

Contents · The Library