Americans have, finally, become interested in their own regional cooking, and that has created a huge demand for locally produced foods.

It is the global extension of what a few years ago was being hailed in America as regional cooking.

Next came red-cooked pigeon, a fine example of eastern regional cooking.

However, meat is used in regional cooking, though in nothing like the same range and imaginative presentation.

New York is still waiting to explore Mexican regional cooking.

As for the food, the kitchen turns out a compelling mix of regional Indian cooking.

It had an emphasis on Southern and American regional cooking.

Above all, I am drawn by the finest regional cooking in the country.

I plumped for a one-week course in French regional cooking.

There was nothing that offered Western regional cooking like barbecued or smoked food.