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The New England Diner Cookbook: Classic and Creative Recipes from the Finest Roadside Eateries Kindle Edition
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Top Customer Reviews
The history of diners is given, including several versions of meat loaf and chili. There is an introduction to each recipe, each food section and a bit about each diner including photos of the diners and recipes. Sometime the recipes photos are so close up that it is hard to tell what the dish really looks like. A detailed index is included, but I would have liked a map of the region showing where each diner is located.
Some tips are incorporated, such as how to make a good omelet.
We have enjoyed; shrimp-scallops-peas-prosciutto and sun dried tomatoes over penne, finnan haddie, asparagus mac and cheese, Becky's blueberry cake and Moody's walnut pie.
This is a book that would go well in almost any cookbook collection.
Happily The NE Diner Cookbook hasn't abandoned the human interest angle to food that Urban is so good at delivering with affection and aplomb. It's always nice to know a little something about those whose food you eat.
And what food it is! Diner lovers are well acquainted with the comfort and accessibility of the standard fare good diners are smart enough to provide, and The NE Diner Cookbook serves up the best and most ubiquitous of these recipes within its pages. But many diners now also include some innovative and unusual dishes on their menus--still comfort, still accessible, but food with a twist. The NE Diner Cookbook offers the same originality, including recipes like Lobster Chow Mein; Sweet and Spicy Steak Tacos with Chimichurri Sauce; and Butternut Squash Soup with Maple Creme Fraiche, Blue Cheese, and Cranberry among its offerings.
The recipes are for the most part uncomplicated and don't require huge expenditures of time, money, or effort. Try as many as you can and experience the fun of eating at a favorite diner--only at home.
The photos let you know what awaits on the road or at home--fresh doughnuts, stuffed French toast, fritters and hash, and all those wonderful pies.The fare is accessible but not predictable--along with the classics there are tributes to ethnic connections like Greek roast lamb and gourmet updates like gingerbread with zabaglione.
The histories of some two dozen diners are engaging and inspiring. So much hard work, so many risks taken--it makes you hungry for the chowders and pot pies, meat loaves and puddings saved here for posterity.
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