The Plimoth Plantation New England Cookery Book

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9781558320284: The Plimoth Plantation New England Cookery Book
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Traditional recipes, thoroughly updated, for flummeries, slumps, sallets, chowders, pies, and more.

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About the Author:

A well-known food and travel writer, Malabar Hornblower has studied at the Cordon Bleu in Paris; she has published in the New York Times, Conde Nast's Traveler, Town and Country, and Gourmet; and she has been a columnist for the Boston Globe. She is also the author of numerous other cookbooks.

Review:

Here is a classic collection of New England recipes from one of the leading outdoor museums in the country. Every year from May to November, thousands of visitors witness life as it was like in 1627, and that includes the cooking and dining! The Plimoth Plantation New England Cookery Book presents traditional New England cooking in its often underestimated variety. In three chapters devoted to 17th century cuisine, misconceptions are laid to rest that the Pilgrims' and Indians' diets were bland, meant solely to keep them on their feet. Now anyone can learn how to make a "Tench with a Pudding in Her Belly", "Jerusalem Artichoke Pie", or Wampanoag Indian "Samp and Fish". The rest of The Plimoth Plantation New England Cookery Book dishes up favorites from all periods of New England's history, from flummeries and slumps to later Italian and Portuguese arrivals. All recipes are fully adapted for the modern kitchen, with preparation time noted for each. From "Cranberry-Apple Muffins" and "Portuguese-Style Tuna" to "Gertrude Ward's Bread and Butter Pickles" and "Sara's Green Tomato and Apple Pie", these are mouthwatering treats that are part and parcel of an American culinary legacy made available for contemporary appetites! -- Midwest Book Review

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9781558320277: Plimoth Plantation New England Cookery Book

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ISBN 10:  155832027X ISBN 13:  9781558320277
Publisher: Harvard Common Press, 1990
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