Synopses & Reviews
Illustrated by Warren Kimble
Supper is a time for breaking bread with family, friends, and strangers who become friends. In Vermont, this means a tradition of communal eating -- church suppers, chicken barbecues, fish fries, turkey socials, potluck, and pie auctions. Country Suppers pulls together a neighborly collection of more than 125 recipes from supper sojourners, dishes that are easy to put together and delicious to partake of, like Butternut Squash and Apple Soup, Mustard Maple Glazed Lamb Chops, and Blueberry Cobbler. Ruth Cousineau's satisfying recipes are packed with country kitchen tips and wisdom and are accompanied by the captivating folk art of Warren Kimble, a world of oversized sheep and sleepy country towns.
Includes bibliographical references (p. -258) and index.
About the Author
Ruth Cousineau has been the executive chef at First Fidelity Bank in Newark, New Jersey, a pastry chef in New York City, and a restaurateur and cooking teacher in Vermont. She has been a contributing editor to Good Food magazine and her book, The Tomato Imperative, was a James Beard Award nominee. She currently resides in West Rutland, Vermont, where she is a freelance chef and food consultant.