Features
Hardcover: 244 pages
Publisher: Time-Life Books March 2002
Language: English
ISBN-10: 0848726103
ISBN-13: 978-0848726102
Product Dimensions:
9.8 x 7.9 x 0.7 inches
Shipping Weight: 1.6 pounds
Book Description
New England reflects the foods, recipes, and ways of cooking that distinguish the region from the rest of the country. In addition to such classics as chowder, pot roast, and bread pudding, this collection explores the vibrant palate of New England’s contemporary cuisine. At the same time, it offers a lively portrait of the eclectic mix of foods and people that set the Northeast apart.
--This text refers to an out of print or unavailable edition of this title.
Publisher Description
No book series documents the dynamics of contemporary American regional cooking like Williams-Sonoma’s New American Cooking. Ingredient-driven, this series describes each dish through what’s locally raised, be it fruit, fish, fowl, or beast. Of course, contemporary ethnic influences play a big part also. Traditional regional preparations are also included, but only exist today - adopted and modified over generations by a wide mix of people. *Stunning four-color photography allows the focus to fall on the foods and beverages that make each region unique
*Lively introductory text describes the region’s cuisine
*Over 60 recipes feature the regions gustatory gems
*Photo-illustrated boxes highlight regional ingredients, techniques, tools, ethnic influences, and culinary traditions
*An informative glossary defines the region’s common and not so common foods and flavors
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
This review is from: New England (Williams-Sonoma New American Cooking) (Hardcover)
"New England" by Vermont chef Molly Stevens is part of a series of six American regional cookbooks published by Williams-Sonoma. (Others are "Pacific Northwest," "California," "The Southwest," "The Heartland," and "The South." Beautiful color photos of the prepared dishes accompany most recipes. What I like most about this cookbook is the emphasis on classic New England cooking: New England Boiled Dinner; Red Flannel Hash; Yankee Pot Roast; Italian Sausage with Peppers and Onion; Lobster Rolls; Steamer Clams with Broth and Drawn Butter; New England Clam Chowder; Baked Beans with Molasses; Blackberry Slump; and Gooseberry Fool. Chef Stevens updates the traditional Harvard Beets recipe and offers her take on others such as Salt Cod and Potato Cakes (offered with tomato salsa as a starter); and Roast Cod Fillets with Horseradish Dill Sauce (based on a Kennedy family favorite dish). Also, I like these: Shaker Herb Salad and Seafood Grill with Nasturtium Butter. Nutritional analysis is given, per serving, and there is a food glossary. Some ingredients may be hard-to-find outside of New England though, and no mail-order sources are given. I would also have liked some menus included. However, this cookbook has recipes for year round, and I recommend it for its authenticity and appeal.
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