Status
Call number
Call number
American - Northeast -- DOJ
Publication
Harvard Common Press (1999), Edition: illustrated edition, Paperback, 512 pages
Description
New Englanders have been enjoying the harvest of the land and the bounty of the sea longer than any other Americans. All that practice in the kitchen makes for perfectly mouth-watering results at the table, as Brooke Dojny reveals in this witty and authoritative celebration of cooking in the New England style -- a 350-recipe feast of delectably tasty food that home cooks anywhere in the country will be happy to serve up to family and friends. It includes: Soups; Salads; Main Courses; Desserts; Appetisers; Breads; Pastas; Vegetables; Jams and a whole lot more.
Physical description
512 p.; 9.1 inches
Similar in this library
The New England Clam Shack Cookbook (2nd Edition): 2nd Edition Completely updated with new restaurants and travel plans for eating around New England by Brooke Dojny
Jasper White's Cooking from New England: More Than 300 Traditional Contemporary Recipes by Jasper White
The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines by Nancy Harmon Jenkins
Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant by Danny Meyer
The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison
New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill
Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking by Joseph Dabney
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti