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A lively introduction to New Englandcooks, cookbooks, and recipes
Northern Hospitality
Cooking by the Book in New England
Keith Stavely and Kathleen Fitzgerald
I ou ink riion New Engn cooking is iemore n bke bens n cm cower, inkgin. In is enicing noog o mos 400isoric New Engn recipes rom e seeneeno e er wenie cenur, ou wi be ree osuc ises s wine-soke bss sere wi osersn crnberries, ros souer o mb sesonewi swee erbs, mon ceesecke inuse wirosewer, robus Connecicu brown bre, esginger nus, n ig-peke Wie Mounin cke.Beginning wi our cpers pcing e region’sbes-known cookbook uors n eir works innunce isoric conex, Kei Se nKeen Figer en procee o oer en-cper cornucopi o cuinr empion. Reerscn smpe region oerings groupe ino e ce-gories o e iui one-po me, s, ow, me n gme, pie, puing, bre, n cke. Recipesre presene in eir origin exu orms n reccompnie b commenries esigne o mkeem more ccessibe o e moern reer. Eccper, n ec secion wiin ec cper, isso prece b brie inroucor ess. Frompoge o pie crus, rom cue o c’s e,isoric meos n obscure menings reoroug—someimes umorous—expine.Going beon reprins o singe cookbooks nbn pions o isoric recipes, is ric con-exuie criic noog pus e New Engncooking riion on isp in is unexpece—neicious—compexi.
Northern Hospitality
wi euipreers wi e oos e nee or bo isoricunersning n kicen enure.KEIth StavElysere s irecor o eF Rier Pubic librr;KathlEENFItzGERald
is ibrrin e Newpor Pubic librr. teir preious book,
America’s Founding Food: The Story o New England Cooking
, ws pubise in 2004 owiespre ccim.
Cooking / New England46 pp., 22 illus.$29.95t paper, ISBN 978--55849-86-7$80.00 cloth, ISBN 978--55849-860-0January 20
“This is an elegantly written, well conceived,and compelling work . . . a delight to read.”— Robert S. Cox, author o
Body and Soul: ASympathetic History o American Spiritualism