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Author: Kathleen DeVanna Fish
Publisher:
Published: 1996-06
Total Pages: 294
ISBN-13: 9781883214029
DOWNLOAD EBOOKFifty-seven great chefs and 171 kitchen-tested recipes celebrate the ocean-borne bounty of New England's contribution to world gastronomy. This romantic, adventurous, and memorable cookbook/guidebook explores the secret hideaways and whispered recipes of extraordinary chefs.
Author: Ella Shannon Bowles
Publisher: Courier Corporation
Published: 2000-01-01
Total Pages: 356
ISBN-13: 9780486413679
DOWNLOAD EBOOK800 "receipts" combine Early American cookery, Native American food, and continental influences: Vermont beef and kidney pie, oxbow Indian pudding, Down-East sour milk doughnuts, more.
Author: Brooke Dojny
Publisher: Houghton Mifflin Harcourt
Published: 2011-10-11
Total Pages: 647
ISBN-13: 1558327576
DOWNLOAD EBOOKTry your hand at New England style cooking with over 350 recipes. The traditional dishes has been adapted to modern ingredients & cooking methods.
Author: Duncan MacDonald
Publisher: Courier Corporation
Published: 2012-06-14
Total Pages: 240
ISBN-13: 0486156508
DOWNLOAD EBOOKGood 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: Ella Shannon Bowles
Publisher: Hassell Street Press
Published: 2021-09-09
Total Pages: 352
ISBN-13: 9781013549687
DOWNLOAD EBOOKThis work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Keith Stavely
Publisher: Univ of North Carolina Press
Published: 2006-03-08
Total Pages: 408
ISBN-13: 0807876720
DOWNLOAD EBOOKFrom 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: Helen Saunders Wright
Publisher:
Published: 1912
Total Pages: 370
ISBN-13:
DOWNLOAD EBOOKAuthor: Hezekiah Howe & Co
Publisher: Applewood Books
Published: 2008-07
Total Pages: 134
ISBN-13: 1429012285
DOWNLOAD EBOOKThis 1836 work aims to provide home cooks with recipes that are full of Yankee economy and taste.
Author: Jane Garmey
Publisher: Harper Collins
Published: 1992-05-06
Total Pages: 322
ISBN-13: 0060974591
DOWNLOAD EBOOKThis book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.
Author: Sara B. B. Stamm
Publisher:
Published: 1972
Total Pages: 322
ISBN-13: 9780911658507
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