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The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home Paperback – October 1, 1999

25 customer reviews

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Editorial Reviews Review

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 Publishers Weekly

In this ambitious cookbook, Dojny (AMA Family Health Cookbook) mines her Norwalk, Conn., childhood to bring Americans a hearty dose of Yankee tradition. She emphasizes seafood from the coast, with heavy infusions of Hungarian, Italian and Greek cuisines and the occasional light departure (Laos-in-Vermont Crispy Raw Vegetable Spring Rolls). The narrative conjures a quaint atmosphere of roadside diners (Athena Diner Avgolemono), county fairs and clam shacks. Strong points include classic starches like Golden Corn Pudding and Classic Parker House Rolls, and the poultry and dessert (Lucetta Peabody's Baked Fudge Pudding Cake) sections. Some recipes, however, do not provide sufficient information about preparation times, storage and substitutions: for example, Narragansett Beer Battered Fish 'n' Chips, while scrumptious, may need water to lighten the batter when unforewarned cooks have no flat beer; and in most of the chowders (Thick and Creamy Boston Clam Chowder, Milky Maine Steamer Chowder, and Nor'easter Baked Fish Chowder) the author doesn't advise which stock is the best optionAclam broth, clam juice or fish stock. But Dojny's many homely dishes (Hungarian Beef Goulash, Vineyard Chicken and Corn Chowder) well suit a bleak day on Nantucket. Author tour. (Oct.)
Copyright 1999 Reed Business Information, Inc.

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Product Details

  • Paperback: 512 pages
  • Publisher: Harvard Common Press (October 1, 1999)
  • Language: English
  • ISBN-10: 155832139X
  • ISBN-13: 978-1558321397
  • Product Dimensions: 7.4 x 1.9 x 9.3 inches
  • Shipping Weight: 2.7 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #211,773 in Books (See Top 100 in Books)

More About the Author

Brooke Dojny is an award-winning food journalist and cookbook author with a specialty in writing about New England food. Her recent books on the subject are The New England Cookbook (1999), The New England Clam Shack Cookbook (2003, revised 2008), Dishing Up Maine (2006), New England Home Cooking (2011), and Lobster! (2012).

Brooke began her career as a chef-caterer for Martha Stewart and also contributed to Martha's first book, Entertaining, which is when she caught the cookbook-writing bug. In the 1980s, she worked for the original COOK'S Magazine as a recipe tester and developer, equipment tester, and assistant food stylist. Teaming up with Melanie Barnard, another COOK'S freelancer, the duo launched a syndicated newspaper column and, in 1985, published their first cookbook, Sunday Suppers, which was nominated for an IACP award. Several other titles followed, including Let's Eat In and Parties! (both nominated for James Beard awards), and The AMA Family Cookbook which was a James Beard Award winner in 1998. In 1998 Brooke won the Newman's Own/Good Housekeeping recipe contest (in the food professional category) and had the pleasure of donating her $10,000 winnings to charity. She has made numerous television and radio appearances around the country.

For many years, Brooke and Melanie co-wrote "Every Night Cooking," a regular monthly column in Bon Appetit Magazine. Brooke's work has appeared in Food & Wine, Saveur, and Cooking Light. She currently writes a weekly column in the Portland Press Herald and is a frequent contributor to Down East Magazine. She lives on the coast of Maine where she can be found hanging out at farmers' markets and lobster pounds. You can visit her author page at

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Voracious cook with busy professional life on June 20, 2004
Format: Paperback
I bought this book after my trip to New England, and I was not disappointed. I love to cook, and I prefer cookbooks written by professionals who know the difference between restaurant cooking and home cooking, know history of cuisine they present, and share personal stories. All of the above I found in the Brooke Dojny's book. I have tried 15 recipes over the past 6 weeks, and all of the results came out terrific and tasting very much like what I ate in Connecticut, Maine, and Massachusetts. I also find the recipes that I have tried to be very easy to follow. Following the recipe for Italian veal piccata, I produced the dish that tastes better than in most Italian restaurants in California and other parts of the States. The recipe for meat loaf is simply the best available! I also appreciate all the forewords and notes for recipes.

Many recipes are quite versatile. For example, the sauce for crab cakes is excellent for many fish or poultry dishes. Even if you serve it with boiled chicken or beef that you used for making broth, the dish becomes excellent instead of being something rather bland and eaten out of frugality and necessity :). This sauce can last in a refrigerator, too.

This book appears to be very helpful when planning a dinner, whether it is a special occasion dinner or just a middle of a week meal. All recipes have specifications as up to which step a cook can prepare a dish in advance. I recently made a sea food feast for my husband's birthday in a middle of a week, and I used this book's recipes only. The feast was spectacular and original, and I was able to do all the shopping and preparations ahead on a previous evening. On the actual celebration day I just spent an hour after work for making four dishes. All in all, they constituted a lovely original coherent special dinner.

After this book, I will gladly buy all books authored by Brooke Dojny.
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7 of 7 people found the following review helpful By Ethnic food enthusiast on February 17, 2000
Format: Hardcover
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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9 of 10 people found the following review helpful By A Customer on December 15, 1999
Format: Paperback
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!
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6 of 6 people found the following review helpful By sheila O'Meara lowenstein on April 5, 2000
Format: Paperback
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.
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6 of 6 people found the following review helpful By A Customer on December 30, 1999
Format: Paperback
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!
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