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New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home (America Cooks)

Dojny, Brooke

30 ratings by Goodreads
ISBN 10: 1558321381 / ISBN 13: 9781558321380
Published by Harvard Common Press, 1999
Used Condition: Acceptable Hardcover
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Binding Damage. Book shows wear from use and shelf, although it is still in good reading condition. DUST JACKET HAS BEEN COVERED IN CLEAR PLASTIC. Dust Jacket/Cover Is Good. LIBRARY COPY! LIBRARY STICKERS ARE ON THE COVER/DUST JACKET. LIBRARY'S NAME IS ON THE ITEM. NO INTERNATIONAL. Page edges have markings. We pack all items in a protected and padded bubble mailer or a box designed to protect your item! Your item deserves more than just some plastic bag! We pack all items in a protected and padded bubble mailer or a box designed to protect your item! Your item deserves more than just some plastic bag!. Bookseller Inventory # mon0000190781

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Bibliographic Details

Title: New England Cookbook: 350 Recipes from Town ...

Publisher: Harvard Common Press

Publication Date: 1999

Binding: Hardcover

Book Condition:Acceptable

About this title


In he New England Cookbook , Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.


Apart from Native American cooking, the dishes of New England are our country's most venerable. Brooke Dojny's The New England Cookbook offers more than 350 recipes, including traditional favorites such as Boston Clam Chowder as well as unexpected pleasures such as Athena Diner Avgolemono. Many of these come from the immigrants who have made New England their home over the years. Because Dojny has cast her recipe net widely, the book is comprehensive; readers interested in a complete view of Northeast cooking, and those seeking simple recipes for good food--plain to reasonably fancy, old-fashioned to contemporary--will welcome the book.

In chapters devoted to dish types, from starters to desserts, Dojny reveals a compelling culinary repertoire. Among her selection, cooks will want to try Vermont Chicken and Leek Pie with Biscuit Crust, Rosemary Grilled Bluefish with Rosemary Lime Butter, and North Fork Crusty Pan-Seared Scallops. A chapter on sandwiches and pizzas includes such savory temptations as Portuguese Chourico, Peppers, and Onion Grinder and Famous New Haven White Clam Pizza; one of two bread-baking chapters offers breakfast specialties such as Berkshire Puffed Apple Skillet-Baked Pancake. Dojny's dessert recipes are particularly attractive, presenting the likes of Hester's Sour Lemon Pudding Cake, Hungarian Crêpes with Walnut Filling and Warm Chocolate Sauce, or the eloquently simple and good Best Maine Blueberry Pie.

With anecdotal sidebars and a list of sources for down-home ingredients, the book invites the solid, flavorful American cooking that is our principal culinary heritage. --Arthur Boehm

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