Eating New England: A Food Lover's Guide to Eating Locally

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9780881505214: Eating New England: A Food Lover's Guide to Eating Locally
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Where to find the best fresh, authentic local foods in New England, from Connecticut to Maine.

New England food traditions go deeper than clambakes and baked bean suppers: today the region is a major source of organically grown farm produce and specialty foods. Juliette and Barbara Rogers uncover the best traditional, ethnic, and gourmet specialties in the six New England states.

     · Find pasture-raised beef and lamb and free-range chicken and eggs
     · Pick heirloom apples in Vermont, pumpkins in New Hampshire, and blueberries in Maine
     · Visit cider mills and microbreweries
     · Sample fresh maple syrup
     · Discover the best clam shacks on Narragansett Bay
     · Find rare Portuguese mountain cheeses in Providence
     · Catch the herring run on Cape Cod
     · Taste fresh farmstead goat cheese
     · Both a where-to guide and as a book on food and eating
     · Includes the whole spectrum of up-market and down-market items

Divided geographically and cross-referenced by product, Eating New England showcases the highest quality, no matter how obscure the location. The authors emphasize not just finding a particular ingredient or product, but putting it in context by showing travelers where to learn about its history, and where to see it being made. 30 black & white photographs

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About the Author:

Juliette Rogers has written many books on food and travel, She lives in Richmond, New Hampshire.

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Book Description WW Norton Co, United States, 2002. Paperback. Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. New England food traditions go deeper than clambakes and baked bean suppers: today the region is a major source of organically grown farm produce and specialty foods. Juliette and Barbara Rogers uncover the best traditional, ethnic, and gourmet specialties in the six New England states. * Find pasture-raised beef and lamb and free-range chicken and eggs * Pick heirloom apples in Vermont, pumpkins in New Hampshire, and blueberries in Maine * Visit cider mills and microbreweries * Sample fresh maple syrup * Discover the best clam shacks on Narragansett Bay * Find rare Portuguese mountain cheeses in Providence * Catch the herring run on Cape Cod * Taste fresh farmstead goat cheese * Both a where-to guide and as a book on food and eating * Includes the whole spectrum of up-market and down-market items Divided geographically and cross-referenced by product, Eating New England showcases the highest quality, no matter how obscure the location. The authors emphasize not just finding a particular ingredient or product, but putting it in context by showing travelers where to learn about its history, and where to see it being made. Seller Inventory # BTE9780881505214

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Book Description WW Norton Co, United States, 2002. Paperback. Condition: New. Language: English . Brand New Book. New England food traditions go deeper than clambakes and baked bean suppers: today the region is a major source of organically grown farm produce and specialty foods. Juliette and Barbara Rogers uncover the best traditional, ethnic, and gourmet specialties in the six New England states. * Find pasture-raised beef and lamb and free-range chicken and eggs * Pick heirloom apples in Vermont, pumpkins in New Hampshire, and blueberries in Maine * Visit cider mills and microbreweries * Sample fresh maple syrup * Discover the best clam shacks on Narragansett Bay * Find rare Portuguese mountain cheeses in Providence * Catch the herring run on Cape Cod * Taste fresh farmstead goat cheese * Both a where-to guide and as a book on food and eating * Includes the whole spectrum of up-market and down-market items Divided geographically and cross-referenced by product, Eating New England showcases the highest quality, no matter how obscure the location. The authors emphasize not just finding a particular ingredient or product, but putting it in context by showing travelers where to learn about its history, and where to see it being made. Seller Inventory # FLT9780881505214

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Book Description WW Norton Co, United States, 2002. Paperback. Condition: New. Language: English . Brand New Book. New England food traditions go deeper than clambakes and baked bean suppers: today the region is a major source of organically grown farm produce and specialty foods. Juliette and Barbara Rogers uncover the best traditional, ethnic, and gourmet specialties in the six New England states. * Find pasture-raised beef and lamb and free-range chicken and eggs * Pick heirloom apples in Vermont, pumpkins in New Hampshire, and blueberries in Maine * Visit cider mills and microbreweries * Sample fresh maple syrup * Discover the best clam shacks on Narragansett Bay * Find rare Portuguese mountain cheeses in Providence * Catch the herring run on Cape Cod * Taste fresh farmstead goat cheese * Both a where-to guide and as a book on food and eating * Includes the whole spectrum of up-market and down-market items Divided geographically and cross-referenced by product, Eating New England showcases the highest quality, no matter how obscure the location. The authors emphasize not just finding a particular ingredient or product, but putting it in context by showing travelers where to learn about its history, and where to see it being made. Seller Inventory # FLT9780881505214

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