Secrets of New England Cooking PDF Download
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Author: Ella Shannon Bowles
Publisher: Courier Corporation
ISBN: 9780486413679
Category : Cooking
Languages : en
Pages : 356
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Book Description
800 "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: Ella Shannon Bowles
Publisher: Courier Corporation
ISBN: 9780486413679
Category : Cooking
Languages : en
Pages : 356
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Book Description
800 "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: Sandra Taylor
Publisher:
ISBN: 9780911658361
Category : Cooking
Languages : en
Pages : 322
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Book Description
Author: Kathleen DeVanna Fish
Publisher:
ISBN: 9781883214029
Category : Cooking
Languages : en
Pages : 294
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Book Description
Fifty-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: Jasper White
Publisher: Simon and Schuster
ISBN: 0684800772
Category : Cooking
Languages : en
Pages : 274
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Book Description
More than five years in preparation, Lobster at Home will teach anyone, from the most inexperienced novice to the seasoned professional, to master the art of cooking lobster.
Author: Keith Stavely
Publisher: Univ of North Carolina Press
ISBN: 0807876720
Category : Cooking
Languages : en
Pages : 408
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Book Description
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: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Meg Muckenhoupt
Publisher: NYU Press
ISBN: 1479870641
Category : Cooking
Languages : en
Pages : 326
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Book Description
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
Author: Marjorie Druker
Publisher: Harper Celebrate
ISBN: 1418572225
Category : Cooking
Languages : en
Pages : 257
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Book Description
New England Soup Factory soups are like no other soups, and now you can recreate them in your own home. Soups will no longer be the appetizers or side dishes thanks to the delicious and easy-to-follow recipes found in the New England Soup Factory Cookbook. With more than 100+ of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography, get ready to delight all your friends at your next gathering. The collection of soups in the New England Soup Factory Cookbook are both scrumptious and versatile to all occasions. The New England Soup Factory is the legendary Boston-based restaurant offering a mix of soups, salads, and sandwiches so good that it claimed the Best of Boston award four times. Owner Marjorie Druker gives you access to all the ingredients, recipes, and cooking methods that put the New England Soup Factory on the map. The New England Soup Factory Cookbook contains 100+ of Boston's best-tasting traditional and creative soup recipes such as... New England Clam Chowder Wild Mushroom and Barley Soup Curried Crab and Coconut Soup Raspberry-Nectarine Gazpacho Cucumber-Buttermilk Soup The New England Soup Factory Cookbook also offers recipes perfect for... Holiday parties and family dinners Church potlucks and school get-togethers Work picnics and lunches Tailgating, Super Bowl parties, and any sports event Fall evenings and summer nights Cookouts and pool parties 4th of July, Thanksgiving, Easter, and Christmas This cookbook is the ideal Christmas or birthday gift for any chef regardless of experience. Don't forget to consider it while you plan your next Thanksgiving or Easter family meal.
Author: Nava Atlas
Publisher: Rowman & Littlefield
ISBN: 1590772563
Category : Cooking
Languages : en
Pages : 283
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Book Description
This charming vegetarian cookbook is chock-full of delicious recipes and sprinkled with bits of historical lore and literary references. The classic dishes found within focus on farm fresh ingredients and traditional flavors updated with a healthy twist.
Author: Gary Paul Nabhan
Publisher: Chelsea Green Publishing
ISBN: 1933392894
Category : Cooking
Languages : en
Pages : 593
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Book Description
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
