Synopses & Reviews
The long-awaited paperback edition of the highly acclaimed book on the foods of New England, published in 1987 by legendary cookbook editor, Judith Jones, and her late husband, Evan Jones, is finally here. The Book of New New England Cookery is not only the most complete book written about the food and recipes of these six northeastern states with three times the recipes of its leading competitors but is also the first to include recipes of the many non-Yankee cuisines that have so enlivened and expanded the traditional repertoire. Not merely a great regional cookbook, it is also one of the best general volumes any cook can possess.
"Makes you feel as though you're peering into someone's recipe box. Only it's more like a recipe library, with more than 900 of them....The book is a treasure, and all the more charming for having recipes for both porcupine meatballs and Greek meatballs, along with maple tea cakes and lemon cardamom cookies in the space of a single work." New York Times
About the Author
Judith Jones is a senior editor at Alfred A. Knopf, where authors have included James Beard, Julia Child, Marcells Hazen, and Marion Cunningham. With her late husband, Evan Jones, she wrote The Book of Bread and the L. L. Bean Book of New England Cookery; with Angus Cameron, she wrote The L. L. Bean Fish and Game Cookbook. She lives in New York City and Greensboro, Vermont.