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Author : Hezekiah Howe & Co
Publisher : Applewood Books
Page : 134 pages
File Size : 55,8 Mb
Release : 2008-07
Category : Cooking
ISBN : 9781429012287
This 1836 work aims to provide home cooks with recipes that are full of Yankee economy and taste.
Author : Brooke Dojny
Publisher : Houghton Mifflin Harcourt
Page : 647 pages
File Size : 42,8 Mb
Release : 2011-10-11
Category : Cooking
ISBN : 9781558327573
Try your hand at New England style cooking with over 350 recipes. The traditional dishes has been adapted to modern ingredients & cooking methods.
Author : Duncan MacDonald,Robb Sagendorph
Publisher : Courier Corporation
Page : 240 pages
File Size : 48,6 Mb
Release : 2012-06-14
Category : Cooking
ISBN : 9780486156507
Good old-fashioned home cooking is the keynote of this treasury of classic New England cuisine. Included are over 300 wholesome, easy-to-prepare recipes including Nantucket scallop chowder, chicken pot pie, Boston baked beans, Connecticut stuffed baked salad, apple pan dowdy, Rhode Island johnnycake, mincemeat pie, Parker House rolls, Boston cream pie, lobster five ways (boiled, baked, broiled, fried, and Newburg), Yankee pot roast, and many more. Arranged as a "seasonal cookbook," this book is designed to serve you as a sort of culinary calendar, providing useful food preparation hints and information on a day-by-day basis. The recipes call for fruits, vegetables, meat, and fish available during each season, and dishes are specially chosen to be suitable to seasonal temperatures. Moreover, the recipes are accompanied by charming observations on New England weather and the appropriateness of various foods and dishes to the time of the year. A final section contains favorite recipes from 41 famous New England inns: The Red Lion Inn, Stockbridge, Massachusetts; The Dog Team Tavern, Middlebury, Connecticut; Christmas Farm Inn, Jackson, New Hampshire; and many more. Staples of New England kitchens for generations, the dishes in this unique guide will be welcomed by anyone who delights in time-honored traditional culinary fare.
Author : Judith Jones,Evan Jones
Publisher : UPNE
Page : 692 pages
File Size : 42,6 Mb
Release : 2001
Category : Cooking
ISBN : 1584651318
Two noted experts bring a light, contemporary touch to the traditions of New England cookery including cobblers, chowders and Rhode Island johnnycakes. This is the most complete book written about the food and recipes of six northeastern states and also includes many non-Yankee cuisines that have expanded the traditional repertoire. 917 recipes. 109 illustrations.
Author : Helen Saunders Wright
Publisher : Wentworth Press
Page : 358 pages
File Size : 42,8 Mb
Release : 2019-02-25
Category : Cooking
ISBN : 0469599634
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Keith Stavely,Kathleen Fitzgerald
Publisher : Univ of North Carolina Press
Page : 408 pages
File Size : 49,9 Mb
Release : 2006-03-08
Category : Cooking
ISBN : 9780807876725
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
Author : Anonymous
Publisher : Good Press
Page : 128 pages
File Size : 46,6 Mb
Release : 2021-04-25
Category : Cooking
ISBN : EAN:4057664637185
The coverage of this cookbook is comprehensive and covers just about every kind of food imaginable. There are many recipes for meat, fish and eggs and even more for desserts. The text is easy to read, and for the modern reader, gives an insight into what was considered good practice in 1836.
Author : Mary Goold
Publisher : Forgotten Books
Page : 182 pages
File Size : 51,6 Mb
Release : 2015-06-02
Category : Cooking
ISBN : 1330016858
Excerpt from The New England Cook Book In compiling this cook book no attempt has been made to compete with the larger ones, as that would be well-nigh impossible, but merely to give some cherished recipes of old housewives from manuscript books which have been transmitted to them through generations. They have been thoroughly tried and proved successful and have been found to give the most satisfactory results at the least possible cost. The greater number have been obtained from women of New England; quite a number were either contributed or dictated by Southern colored cooks of high reputation in the art and who seem to have a natural aptitude for that work; whilst a very few were given by people from foreign countries. The most of these recipes are designed for families who live well, but moderately, and who find it necessary to live in a plain and economical way. A very few are arranged for elaborate occasions. If these recipes are carefully and fairly tried, I feel that few, if any, will cause disappointment, and that a new interest may be awakened in old-fashioned dishes, now almost extinct. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Arnold Whitaker Oxford
Publisher : BoD – Books on Demand
Page : 202 pages
File Size : 53,7 Mb
Release : 2010
Category : Cooking
ISBN : 9783861952916
This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.
Author : Eric D. Lehman,Amy Nawrocki
Publisher : Arcadia Publishing
Page : 230 pages
File Size : 50,9 Mb
Release : 2015-11-02
Category : History
ISBN : 9781625840790
A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
Author : Arnold Whitaker Oxford
Publisher : BoD – Books on Demand
Page : 202 pages
File Size : 52,7 Mb
Release : 2022-09-24
Category : Fiction
ISBN : 9783368261429
Reprint of the original, first published in 1913.
Author : Steve Bauer,Linda Bauer
Publisher : Taylor Trade Publications
Page : 326 pages
File Size : 55,6 Mb
Release : 2009-10-16
Category : Cooking
ISBN : 9781589794405
Recipes from Historic New England is a coffee table, cooking, and travel book designed to delight the senses and ignite your love of travel. From the famous Parker House rolls to the amazing scenery of The Mount Washington Hotel and Resort, to the solitude of the Inn at Sawmill Farm, each site was carefully selected by the authors and every one has much to offer the reader, cook, and traveler.
Author : Mary Goold
Publisher : Unknown
Page : 180 pages
File Size : 44,7 Mb
Release : 1909
Category : Cooking, American
ISBN : OCLC:8473502
Author : Waldo Lincoln
Publisher : Unknown
Page : 152 pages
File Size : 46,8 Mb
Release : 1972
Category : Cooking, American
ISBN : IND:32000007439351
Author : Mary Goold
Publisher : Forgotten Books
Page : 182 pages
File Size : 54,9 Mb
Release : 2018-02-02
Category : Cooking
ISBN : 0267621833
Excerpt from The New England Cook Book Dissolve magic (dry) yeast cake in I pint of warm water, thicken with flour, add 2 tablespoons white sugar and I teaspoon saGraham bread. One pint of milk, scalded, and cooled, cup of sugar, I teaspoon salt, yeast cake dissolved in cup of lukewarm water, 4 or 5 cups of fine granulated wheat flour or 1% cups of white flour and 3% cups of sifted graham flour. Mix in the order given into a dough, a little softer than for white bread; let it rise till light, stir it down, pour into well-greased pans or, if stiff enough. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.