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


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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: 9.1 x 7.2 x 1.7 inches
  • Shipping Weight: 2.7 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #314,453 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com 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.

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 wwww.facebook.com/brookedojny.


Customer Reviews

4.8 out of 5 stars
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The recipes are clearly explained and easy to follow.
Elizabeth Byrne
Brooke Dojny compiles a surprisingly diverse collection of delicious dishes, in a well-written and nicely-prepared volume.
Elizabeth Laskin
I love the Cranberry Walnut bread, Maple-Lacquered Game Hens and the Polish wild mushroom soup.
Former culinary student

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By K. Snedeker on December 13, 1999
Format: Paperback
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.
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6 of 6 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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5 of 5 people found the following review helpful By R. Horrigan on December 9, 2003
Format: Paperback Verified Purchase
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!
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