Author : Keith W. F. Stavely
Publisher : Univ of Massachusetts Press
Page : 0 pages
File Size : 40,98 MB
Release : 2011
Category : Cooking
ISBN : 9781558498617
A lively introduction to New England cooks, cookbooks, and recipes
Author : Keith Stavely
Publisher : Univ of North Carolina Press
Page : 408 pages
File Size : 44,24 MB
Release : 2006-03-08
Category : Cooking
ISBN : 0807876720
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
Author : Malabar Hornblower
Publisher : Harvard : Harvard Common Press
Page : 0 pages
File Size : 20,90 MB
Release : 1990
Category : Cookery, American
ISBN : 9781558320277
Traditional recipes, thoroughly updated, for flummeries, slumps, sallets, chowders, pies, and more.
Author : Duncan MacDonald
Publisher : Courier Corporation
Page : 240 pages
File Size : 33,66 MB
Release : 2012-06-14
Category : Cooking
ISBN : 0486156508
Good old-fashioned home cooking is the keynote of this treasury of classic New England cuisine. Included are over 300 wholesome, easy-to-prepare recipes including Nantucket scallop chowder, chicken pot pie, Boston baked beans, Connecticut stuffed baked salad, apple pan dowdy, Rhode Island johnnycake, mincemeat pie, Parker House rolls, Boston cream pie, lobster five ways (boiled, baked, broiled, fried, and Newburg), Yankee pot roast, and many more. Arranged as a "seasonal cookbook," this book is designed to serve you as a sort of culinary calendar, providing useful food preparation hints and information on a day-by-day basis. The recipes call for fruits, vegetables, meat, and fish available during each season, and dishes are specially chosen to be suitable to seasonal temperatures. Moreover, the recipes are accompanied by charming observations on New England weather and the appropriateness of various foods and dishes to the time of the year. A final section contains favorite recipes from 41 famous New England inns: The Red Lion Inn, Stockbridge, Massachusetts; The Dog Team Tavern, Middlebury, Connecticut; Christmas Farm Inn, Jackson, New Hampshire; and many more. Staples of New England kitchens for generations, the dishes in this unique guide will be welcomed by anyone who delights in time-honored traditional culinary fare.
Author : Stacy Cogswell
Publisher : Page Street Publishing
Page : 0 pages
File Size : 27,73 MB
Release : 2015-10-13
Category : Cooking
ISBN : 9781624141775
Incredible Recipes Inspired by the Traditional Tastes of New England Celebrate the rich, historic flavors of New England adapted for the modern home cook with 125 one-of-a-kind recipes from a distinguished Boston restaurant chef and contestant on Top Chef. Stacy Cogswell was born and raised in New England and this is her love letter to the region - recipes that embrace traditional New England fare, but with a fresh twist that feels right at home on your dinner table. The New New England Cookbook follows the seasons of the northeast, highlighting foods and produce when they're most fresh, delicious and abundant. Delight in the crisp, warm taste of fall with Roasted Monkfish with Farro Risotto and Sautéed Brussels Sprouts and a marvelous dessert of Walnut Brown Butter Cake with Roasted Apples and Salted Caramel. Cozy up in winter with a hearty dinner of Braised Pork Shanks with Spinach Dumplings and Garlic Chips. In spring, refresh your taste buds and spirit with Seared Scallops with Orange Braised Baby Carrots, Sweet Pea Puree and Pea Tendrils. Come summertime, revel in fresh-off-the-boat seafood and farm produce with Butter Poached Lobster Rolls with Lemon Aioli or Grilled Salmon with Peperonata and Zucchini Fritters. Whether you're a New England local or a distant fan of the distinct flavors in restaurants along this beautiful rocky coast, you're sure to be wowed over and over again with each recipe from The New New England Cookbook that showcases the delicious wonder this region has to offer.
Author : Jeremy Sewall
Publisher : National Geographic Books
Page : 0 pages
File Size : 27,46 MB
Release : 2014-09-30
Category : Cooking
ISBN : 0789327473
Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. In this first cookbook to explore contemporary New England fare, Jeremy Sewall adapts the region’s fresh, simple flavors into refined dishes for the home cook. More than one hundred delectable recipes highlight the area’s celebrated farms and fisheries to incorporate distinct flavors throughout the year. For fall and winter, there are hearty dishes such as Maple-Brined Pork Rack with Apple and Leeks and Creamy Oyster Stew with Fennel. Dayboat Cod with Green Garlic Puree perfectly captures springtime, while summer brings the arrival of Sweet Corn, Bacon, and Crab Chowder and Hand-Dug Steamers with Bay Leaf and Thyme. Artful photographs illustrate thoughtful presentations for serving this satisfying food. There is a prep section demonstrating how to cook and eat a lobster, shuck oysters, and cure bacon. The book also includes profiles of a New England farmer, fishermen, and an artisanal beer brewer to capture the new revolutionary spirit.
Author : Jasper White
Publisher : Perennial
Page : 367 pages
File Size : 33,63 MB
Release : 1992-12-17
Category : Cooking
ISBN : 9780060923990
Offers recipes for fish, venison, poultry, and other foods, with each dish reflecting both traditional taste and today's health concerns
Author : Culinary Arts Institute
Publisher :
Page : 80 pages
File Size : 34,66 MB
Release : 1956
Category : Cooking
ISBN :
Author : Sandra Taylor
Publisher :
Page : 322 pages
File Size : 32,33 MB
Release : 1983
Category : Cooking
ISBN : 9780911658361
Author : Judith Jones
Publisher : UPNE
Page : 692 pages
File Size : 37,84 MB
Release : 2001
Category : Cooking
ISBN : 9781584651314
Two noted experts bring a light, contemporary touch to the traditions of New England cookery including cobblers, chowders and Rhode Island johnnycakes. This is the most complete book written about the food and recipes of six northeastern states and also includes many non-Yankee cuisines that have expanded the traditional repertoire. 917 recipes. 109 illustrations.
