More than 800 recipes represent the best of traditional New England dishes and ethnic innovations. Accompanying each section are a hundred sideboxes packed with lore, history and advice on everything from growing thyme to smoking turkey.
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Book Description
Editorial Reviews
From Publishers Weekly
Observing that this is not a nostalgic collection but "New England cooking for our times," the authors offer more than 800 varied, appealing recipes. They move well beyond dishes and flavors originating in the New England area, serving up general American cooking with occasional regional overtones, such as expected items like traditional Boston bean soup and Indian pudding. Yankee chili with ground beef is adopted from the Southwest and lasagna, beef braised in beer with wild rice, tabouli and spaetzle reveal foreign roots. And braised turkey breast in yogurt, crayfish, ham and snow peas with buckwheat pasta, and tofu breakfast scramble defy identification as anything but "modern." Cookbook editor Judith Jones is the coauthor of the L.L. Bean Game & Fish Cookbook; Evan Jones is the author of American Food. Illustrations not seen by PW. Literary Guild featured alternate.
Copyright 1987 Reed Business Information, Inc.
Copyright 1987 Reed Business Information, Inc.
From Library Journal
This enormous collection includes both contemporary and traditional recipes from the six states of New England. More than 800 in number, they are a fascinating reflection of the indigenous ingredients of the Northeast side of our continent: Rhode Island snail salad, cranberry tomato soup, Deacon Porter's Hat (a steamed pudding), milkweed pods stuffed with country ham and mushroom. The recipes are detailed, neatly organized, and often prefaced by notes on regional food history, chefs, and restaurants. New England ingenuity is seen, for instance, in the many appealing ways that butternuts are used, including soft-shell crabs with butternuts and fiddleheads. The Joneses further enhance their good reputations in the food field with this volume. Highly recommended.
Copyright 1987 Reed Business Information, Inc.
Copyright 1987 Reed Business Information, Inc.
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More About the Author
Judith Jones is Senior Editor and Vice President at Alfred A. Knopf. She joined the company in 1957 as an editor working primarily on translations of French writers such as Albert Camus and Jean-Paul Sartre. She had worked before that for Doubleday, first in New York and then in Paris, where she was responsible for reading and recommending The Diary of Anne Frank. In addition to her literary authors, she has been particularly interested in developing a list of first-rate cookbook writers; her authors have included Julia Child (Judith published Julia's first book and was her editor ever after), Lidia Bastianich, James Beard, Marion Cunningham, Rosie Daley, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Scott Peacock, Joan Nathan, Jacques Pépin, Claudia Roden, and Nina Simonds. She is the coauthor with Evan Jones (her late husband) of two books: The Book of Bread: Knead It, Punch It, Bake It! (for children); and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L.L. Bean Game and Fish Cookbook. Recently, she has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award.
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