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"Cooking, American New England style."
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The Little Women cookbook : tempting recipes from the March sisters and their friends and family
\"Experience the exciting and heartwarming world of the March sisters and Little Women right in your own kitchen. Here at last is the first cookbook to celebrate the scrumptious and comforting foods that play a prominent role in Louisa May Alcott's classic novel Little Women. If your family includes a Little Women fan, or if you yourself are one, with this book you can keep the magic and wonder of the beloved tale alive for years to come. Do you wonder what makes the characters so excited to make -- and eat! -- sweets and desserts like the exotically named Blancmange or the mysterious Bonbons with Mottoes, along with favorites like Apple Turnovers, Plum Pudding, and Gingerbread Cake? Find out for yourself with over 50 easy-to-make recipes for these delectable treats and more, all updated for the modern kitchen. From Hannah's Pounded Potatoes to Amy's Picnic Lemonade, from the charming Chocolate Drop Cookies that Professor Bhaer always offers to Meg's twins to hearty dinners that Hannah and Marmee encourage the March sisters to learn to make, you'll find an abundance of delicious teatime drinks and snacks, plus breakfasts, brunches, lunches, suppers, and desserts. Featuring full-color photos, evocative illustrations, fun and uplifting quotes from the novel, and anecdotes about Louisa May Alcott, this is a book that any Little Women fan will love to have\"-- Provided by publisher.
BOOK
Northern Hospitality
If you think traditional New England cooking is little more than baked beans and clam chowder, think again. In this enticing anthology of almost 400 historic New England recipes from the seventeenth to the early twentieth century, you will be treated to such dishes as winesoaked bass served with oysters and cranberries, roast shoulder of lamb seasoned with sweet herbs, almond cheesecake infused with rosewater, robust Connecticut brown bread, zesty ginger nuts, and highpeaked White Mountain cake. Beginning with four chapters placing the region's bestknown cookbook authors and their works in nuanced historical context, Keith Stavely and Kathleen Fitzgerald then proceed to offer a tenchapter cornucopia of culinary temptation. Readers can sample regional offerings grouped into the categories of the liquid onepot meal, fish, fowl, meat and game, pie, pudding, bread, and cake. Recipes are presented in their original textual forms and are accompanied by commentaries designed to make them more accessible to the modern reader. Each chapter, and each section within each chapter, is also prefaced by a brief introductory essay. From pottage to pie crust, from caudle to calf's head, historic methods and obscure meanings are thoroughly—sometimes humorously—explained. Going beyond reprints of single cookbooks and bland adaptations of historic recipes, this richly contextualized critical anthology puts the New England cooking tradition on display in all its unexpectedand deliciouscomplexity. Northern Hospitality will equip readers with all the tools they need for both historical understanding and kitchen adventure.
eBook
A new Yankee cuisine; 'plain living, high thinking,' great eating
Sitting down to dinner in Boston used to be an exercise in many virtues, few of them culinary. \"Plain living and high thinking\" was a Yankee creed for centuries; as the beloved New England writer Catharine Maria Sedgwick emphasized in an 1835 tract called \"Home,\" mealtime was an excellent occasion for the family to learn \"punctuality, order, neatness, temperance, self-denial, kindness, generosity and hospitality.\"
Magazine Article