Customer Reviews

Jasper White's Cooking from New England: More Than 300 Traditional Contemporary Recipes

5 star:		(3)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This cookbook has some of the most delicious recipes I have come across in years. Jasper creates distinctive recipes from New England and accompanies them with stories, both regional and personal. The recipes are easy to follow, within a person's budget and produce amazing results. I recommend this book to everyone who loves New England cooking.

Jasper White has put together a cookbook which you will refer to again and again. Whether you're looking to cook fish, shellfish, meat or game, poultry or pork, he'll have a recipe you'll enjoy. Also...need a dessert...or breads and noodles...or a list to source condiments, herbs, johnncake meal and other grains...this book has it.

Mr. White also gives tips on some of the basics from the different uses of various the peppers and salts used for seasoning, to making fish or veal stock, and making Beach Plum Puree or Persimmon Chutney.

He also gives a story with many recipes making this book interesting to read as well as use.

I just moved to New England and wanted to prepare local dishes. Jasper White's cookbook is full of great tasting, easy to prepare recipes, made with locally available ingredients. A fine addition to any cookbook library.

I used this book for a class project and knew that i needed it in my collection. It is more than just a collection of recipes from a legend, it is also very informative, history of a traditional New England clambake as well as how to prepare it. Display this book with pride!

We live in Plymouth, MA, and often entertain visitors from places outside of New England. I am a fan of ethnic cooking of all varieties, including old Yankee New England.
White's book includes both old standards and new ideas that match well with them. For a time I looked only at the old standards, but those recipes are quite common and, to tell the truth, often dull for today's diners. Now I typically liven up a menu with something newer from this book.
In addition, it provides a lot of really good background info on ingredients, like cooking a lobster, about cheddar, etc. Some of the info is now outdated as the New England slow food movement has greatly improved our options for seasonal and artisanal ingredients, but the basic principles are still valid. The writing is very good.
Yesterday I made a nice summertime seaside luncheon for my parents, who were visiting from Florida. We had a main dish of chilled poached salmon with dill sauce, fresh Duxbury oysters, and shrimp, accompanied by a chilled fresh green pea and mint Vichysoisse and a green salad topped with fresh lobster. On the side were a couple of cheeses (Stilton and Cotswold). We finished with an apple pie.
The chilled soup, the lobster, and the pie came from this book. The salmon recipe was my own, but I am sure it derived from White's, long since internalized. Most of the charm in the meal was the best available ingredients, but it was White's recipes that pulled them together.
I recommend the book for those who enjoy ethnic cuisine and for those who enjoy the tastes of New England.