- Taschenbuch: 512 Seiten
- Verlag: Harvard Common Pr; Auflage: illustrated edition (Oktober 1999)
- Sprache: Englisch
- ISBN-10: 155832139X
- ISBN-13: 978-1558321397
- Größe und/oder Gewicht: 23,1 x 18,4 x 4,3 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (6 Kundenrezensionen)
- Amazon Bestseller-Rang: Nr. 1.408.490 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Apart from Native American cooking, the dishes of New England are our country's most venerable. Brooke Dojny's The New England Cookbook offers more than 350 recipes, including traditional favorites such as Boston Clam Chowder as well as unexpected pleasures such as Athena Diner Avgolemono. Many of these come from the immigrants who have made New England their home over the years. Because Dojny has cast her recipe net widely, the book is comprehensive; readers interested in a complete view of Northeast cooking, and those seeking simple recipes for good food--plain to reasonably fancy, old-fashioned to contemporary--will welcome the book.
In chapters devoted to dish types, from starters to desserts, Dojny reveals a compelling culinary repertoire. Among her selection, cooks will want to try Vermont Chicken and Leek Pie with Biscuit Crust, Rosemary Grilled Bluefish with Rosemary Lime Butter, and North Fork Crusty Pan-Seared Scallops. A chapter on sandwiches and pizzas includes such savory temptations as Portuguese Chourico, Peppers, and Onion Grinder and Famous New Haven White Clam Pizza; one of two bread-baking chapters offers breakfast specialties such as Berkshire Puffed Apple Skillet-Baked Pancake. Dojny's dessert recipes are particularly attractive, presenting the likes of Hester's Sour Lemon Pudding Cake, Hungarian Crêpes with Walnut Filling and Warm Chocolate Sauce, or the eloquently simple and good Best Maine Blueberry Pie.
With anecdotal sidebars and a list of sources for down-home ingredients, the book invites the solid, flavorful American cooking that is our principal culinary heritage. --Arthur Boehm
From Library Journal
Jamison, Cheryl Alters & Bill Jamison. American Home Cooking: 400 Spirited Recipes Celebrating Our Rich
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Format:Taschenbuch
Brooke Dojny has written a sensational book with personal anecdotes and insights that are both heart-warming and mouth watering. Literally, I began salivating just at the descriptions of some of the recipes. As former managing editor of The Cook's Magazine and other national food magazines, I've read a few recipes in my time. These are tempting without being daunting. Try the North End Veal Piccata and you'll never make it any other way again. If you think New England cooking is always plain or boring, think again. Brooke has discovered some exotic items with such divers origins as Portugal and Poland. And she found them all in New England. So, even if the recipe sounds unusual, it's still home cookin' at its best. This is a cook's cookbook--no fancy, flossy photos--just recipes that work without too much work from the cook. And some really nice stories to set the mood for the meal. You will love this book no matter where you're from.
Format:Gebundene Ausgabe
This book is pretty to look at, but not too pretty to put on the counter where it might get spotted with grease and egg whites. I always think a splattered cookbook is an honorable thing! It's a very good arm-chair cook's book, filled with charming stories about New England and its culinary heritage -- you could almost call it a travel book, as well.
Format:Gebundene Ausgabe
I admit, I am biased in favor of this book, having met the author, spent hours creating the index for the book, and being a New Englander. Bias aside, this is a wonderful book to own and I highly recommend it for a number of reasons. Not only is it packed with loads of history, anecdotes, and unusual culinary facts, but also has over 350 recipes gathered from both well-known and obscure dining establishments and locally famous home cooks throughout the six New England states. Nearly every page has side text ranging from Stephen King's favorite home recipe, to the origins of the Fluffernutter sandwich, to the dishes served at a typical New England Italian-American Christmas Eve celebration. I tested over a dozen recipes while indexing the book and all were well-presented, easy to follow, used easily accessible ingredients, and delicious. Sardine Pasta with Fresh Parsley was a knockout for bold, fresh flavor. Down East Bouillabaisse with Dried Cranberry Rouille was extravagant, yet, despite the long list of ingredients, was simple to prepare and impressive to serve. The Famous New Haven White Clam Pizza, made famous from the New Haven pizzeria, Pepe's, earned its "best in the world" reputation. This cookbook is a worthy addition to anyone's cookbook library.
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A Must Have for New Englanders or Non-New Englanders
This is by far the most colorful, detailed cookbook on New England that I've ever owned. I've sampled two recipies so far, the Ginger-Maple Baked Delicata Squash and Mary Ross's... Lesen Sie weiter...
Am 31. Dezember 1999 veröffentlicht
The New Bible of New England Cooking
This book is a 600+ page magical mystery tour through all facets of Yankee culinary traditions. It includes definitive recipes for such staples as Boston Clam Chowder and... Lesen Sie weiter...
Am 16. Dezember 1999 veröffentlicht
A "must have" for every kitchen!
Not only is this book filled with the classic chowder, lobster and other Yankee fish recipies one would expect from a New England Cookbook, the book is filled with ethnic flavors... Lesen Sie weiter...
Veröffentlicht am 14. Dezember 1999 von K. Snedeker
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