Synopses & Reviews
A witty, authoritative, and comprehensive celebration of cooking in the New England style with over 350 recipes for soups, salads, appetizers, breads, main courses, vegetables, jams and preserves, and desserts. Brooke Dojny, a native New Englander, has adapted traditional recipes to modern tastes by streamlining cooking methods and adding contemporary ingredients. She has also included such Yankee classics as North End Clams Casino, Wellfleet Oysters on the Half Shell with Mango Mignonette, Hashed Chicken with Dried Cranberries, Maine-Style Molasses Baked Yellow-Eyes, New England Cobb Salad, Shaker Whipped Winter Squash with Cape Cod Cranberries, Wood-Grilled Steak au Poivre with a Vegetable Bouquet, Pan-Seared Venison Steaks with Peppery Beach Plum Sauce, Succulent Braised Chicken Portuguese Style, Little Italy Calamari in Spicy Red Sauce, Grilled Chive-Tarragon Lobster, Reach House Blueberry Cobbler, and Chocolate Bread and Butter Pudding.
Synopsis
This cookbook also explores the cuisines of the region's many ethnic groups with roots in England, Ireland, Italy, Portugal, Quebec, Poland, Asia and Africa.
Synopsis
New England Cooking: Seasons & Celebrations is a wonderful compilation of outstanding dishes that draw from a distinctive regional culinary tradition: First Harvests; The Wanderers' Return; Spring Holidays; Beside the Sea; Berry Season; Shakes & Gardeners; Heritage Days; Harvest Festivals; Wine, Beer & Cider in New England; Thanksgiving; Party Time; Cold Weather Fun; and Once A Year. From Smoked Scallop Crostini with Radish Butter; Peppered Tuna with Sweet Potato Puree; Nantucket Portuguese Bread; and Pumpkin Chiffon Pie with a Gingernut Crust; to Muireann Glenmullen's Cranberry-Nut Soda Bread; Apple-Raisin Hand Pies; Cider-Baked Winter Vegetables; and Indian Pudding, New England Cooking offers superb recipes that will please any palate and satisfy any appetite.
Synopsis
is a wonderful compilation of outstanding dishes that draw from a distinctive regional culinary tradition: First Harvests; The Wanderers' Return; Spring Holidays; Beside the Sea; Berry Season; Shakes & Gardeners; Heritage Days; Harvest Festivals; Wine, Beer & Cider in New England; Thanksgiving; Party Time; Cold Weather Fun; and Once A Year. From Smoked Scallop Crostini with Radish Butter; Peppered Tuna with Sweet Potato Puree; Nantucket Portuguese Bread; and Pumpkin Chiffon Pie with a Gingernut Crust; to Muireann Glenmullen's Cranberry-Nut Soda Bread; Apple-Raisin Hand Pies; Cider-Baked Winter Vegetables; and Indian Pudding, offers superb recipes that will please any palate and satisfy any appetite.
Synopsis
350 Recipes from Town and Country, Land and Sea, Hearth and Home of New England.
About the Author
Brooke Dojny is the author or co-author of more than a dozen cookbooks, including Dishing Up Maine (Storey 2006), The New England Clam Shack Cookbook, Second Edition (Storey, 2008), and The AMA Family Cookbook, which won the James Beard Award in 1997. Other titles include A Flash in the Pan, Full of Beans, Sunday Suppers, Let's Eat In, and Parties! From 1990 to 2004, Brooke co-authored, with Melanie Barnard, Bon Appand#233;tit's monthly and#8220;Every-Night Cookingand#8221; column. She has written for most of the other major culinary magazines and now writes occasionally for Down East magazine and is a regular columnist for The Portland Press-Herald. Brooke started her culinary career in the 1980s when she worked as a catering directress for Martha Stewart, and then was on the staff of the original COOK'S Magazine. She lives on the coast of Maine, where she can be found hanging out at farmers' markets and clam shacks. Web: Blogger for mainefoodandlifestyle.com