Williams-Sonoma New American Cooking compiles a six-volume series chronicling contemporary regional fare from coast to coast: California, The Pacific Northwest, The Southwest, The Heartland, New England, and The South. All recipes are driven by what's locally raised, be it fruit, fish, or fowl, and regional ethnic influences play a part, too. You'll get traditional recipes as they exist today - adapted over generations and attuned to the modern kitchen. This excellent cookbook is decidedly contemporary, with clear, easy-to-follow instructions throughout and stunning color photography that focuses on authentic regional cooking.