Customer Reviews

The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home

5 star:		(15)
4 star:		(1)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

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 and modern twists. Using these recipes, Thanksgiving dinner was the best I've ever had (No-Cook Cranberry Kumquat Relish is unbelievable). I've been using the book at least once a week (Maple-Mustard Pork Medallions were a big hit as were the Mini-Crab Cakes with Lime Pepper Sauce). The anecdotes are informative and entertaining and the recipies are easy to follow. I like the fact that most of them use ingredients that are easy to find. Additionally, for cooks who read cookbooks for inspiration, this is as good as it gets. I can't say enough about it, and for the price it's an absolute steal.

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.

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 "Best Maine Blueberry Pie" -(which even rivals my mom's classic recipe.. don't tell...)- while also incorporating recipes which represent New England's international influences (Greek Moussaka, Hungarian Goulash, and a scrumptuous Jamaican Jerk Pork). This book is an essential purchase for both the serious "foodie" and those who are just learning their way around the kitchen. I myself appreciate the fact that the recipes are written in a clear manner without using an excess of confusing, slangy jargon (and without demanding that I purchase a bunch of fancy, hard-to-find ingredients). A true must-buy!

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.

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 Chocolate Cream Silk Pie, and the recipies came out wonderfully (and to rave reviews!)

The author obviously did her share of research on New England; it shows throughout every chapter. Included are delightful anecdotes and informative sidebars which offer a wealth of New England history.

This cookbook is not only a must-have, it's a good read!

This book is by far the most stained and used in my collection. Its spine is broken, its pages spotted with grease and cheese, its margins filled with notes.

Every special meal in our home has something from this book - on Thanksgiving, our table was graced by "Whipped Winter Squash with Cranberries," "Crumbly Cider Cornbread Stuffing," and "Shaker Cornmeal Pumpkin Bread." Included in this collection are glorious recipes for a traditional tuna casserole, (tuna casserole glorious, you balk? try for yourself and see!), banana nut bread, clams casino, pizzas and sandwiches, veggies and pasta, fin-fish and shellfish.

There is truly something for every occasion, from the fancy holiday table to the casual backyard lunch. If you are from New England, you'll feel right at home among these pages, whether you hail from the coast of Maine or inland Massachusetts. If you are from another region, you'll be inspired by the folklore and mystery of America's most frugally creative cooks. Fire up your stove and enjoy!

Brooke Dojny's New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home, is a stunning achievement, a magnum opus of a cookbook. Published by The Harvard Common Press, the book chronicles the cookery of New England from Maine to Connecticut, from the first Thanksgiving to the present. Dojny's approach to the region goes well beyond New England standbys like clam chowder (although she offers three tempting recipes)and spans practically all the food traditions of all the ethnic groups who ever called New England home. The eight baked bean recipes in the book include one for Cuban Black Beans and Yellow Rice and another for West Indian Peas 'n Rice. New England cookery has embraced food from all over the world -- besides Caribbean, you'll find culinary influences of Native American, English, Portuguese, Italian, Irish, German Scandinavian, Greek, French and Hungarian cooks -- and all are represented in this book. Yet, for all its broadness of scope, this is a very personal book; Dojny's voice can be heard throughout, in the headnotes, sidebars and essays that describe the people and places associated with the recipes. The book is also a wealth of New England food history and lore, as well as tips on cooking techniques and ingredients. Bravo! (Excerpted from The Culinary Connection, the newsletter of the Connecticut Women's Culinary Alliance)

I have two copies and have given about ten as gifts. It is now one of my basic cookbooks and is fun reading and shows the many ethnic styles of the region - in addition to Yankee.

I'm planning a dinner for our gourment cooking club with a New England theme. I've checked out quite a number of different New England cookbooks and this one is my favorite by far. I got almost all of the recipes I needed from this book for what I'm sure will be a great dinner.

It has all the traditional favorites and uses easy to acquire ingredients even if you don't live in New England (which we don't).

The New England Cookbook Is Brooke Dojny's compilation of 350 outstanding recipes characterizing and showcasing the flavor, culture, and hearth of New England cuisine. From Nor'easter Baked Fish Chowder Soup; Grilled Squid Salad a la Al Forno; Vermont-Style Country Ham Bake with Cider Jelly Glaze; and Lamb Souvlaki with Yogurt-Cucumber Sauce; to Rustic Rhubarb Raspberry Tart; Roasted Cod Fillets with a Garlic-Prosciutto Topping; and Best Maine Blueberry Pie, each individual dish featured offers its own unique, easy-to-prepare, mouth-watering, taste-tested, appetite-pleasing delight!