New England reflects the foods, recipes, and ways of cooking that distinguish the region from the rest of the country. In addition to such classics as chowder, pot roast, and bread pudding, this collection explores the vibrant palate of New England’s contemporary cuisine. At the same time, it offers a lively portrait of the eclectic mix of foods and people that set the Northeast apart.
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No book series documents the dynamics of contemporary American regional cooking like Williams-Sonoma’s New American Cooking. Ingredient-driven, this series describes each dish through what’s locally raised, be it fruit, fish, fowl, or beast. Of course, contemporary ethnic influences play a big part also. Traditional regional preparations are also included, but only exist today - adopted and modified over generations by a wide mix of people.
*Stunning four-color photography allows the focus to fall on the foods and beverages that make each region unique
*Lively introductory text describes the region’s cuisine
*Over 60 recipes feature the regions gustatory gems
*Photo-illustrated boxes highlight regional ingredients, techniques, tools, ethnic influences, and culinary traditions
*An informative glossary defines the region’s common and not so common foods and flavorsFrom the Author:
The biggest challenge in writing a cookbook about contemporary New England cooking was limiting the recipe list. By the time I added up all the iconographic traditional recipes, and the modern favorites that grace our tables at home and in restaurants, and the dishes that represent the rich ethnic diversity of the region, I had a list that would never fit between the covers of any one book. So rather than attempt to catalogue the entire breadth of the cuisine, I created instead a book that would communicate the flavor and sensibility of the region that I am happy to call home.
Without a doubt some of my favorite recipes are the familiar old-fashioned ones. For instance, there's the creamy, rich Holiday Oyster Stew and savory little Vermont Walnut and Cheddar Cheese Crisps, both of which I enjoy making almost as much as I do eating. At the same time, I also love the brighter, lighter recipes that highlight the great seasonal produce from the region's farms and market gardens.
As you flip through the chapters, you'll see that the recipes in the book reflect the way our tastes for certain foods change according to the seasons. For example, the main courses range from a comforting Roast Cornish Hen with Three-Onion Jam or Lamb Steaks with Rosemary Scented Beans for the fall and winter, to a Mixed Seafood Grill with Nasturtium and Radish Butter or the county fair favorite of Italian Sausage with Peppers and Onions for the summer. In desserts as well, you'll find year round treats.
In addition to all the recipes, one of my favorite parts of the book (besides the gorgeous photographs by Leigh Beisch) are the 15 boxes of text that provide a context for the food of the region. Subjects covered in these pages include church suppers, farmstead cheeses, the region's fisheries, and maple syrup, to name a few.
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Descrizione libro Time Life Education. Hardcover. Condizione libro: New. 073702044X . Codice libro della libreria HCI1542.2DKGG052517H0773P
Descrizione libro Time Life Education. Hardcover. Condizione libro: New. 073702044X Ships promptly. Codice libro della libreria HCI4072.2SHGG070817H0358A
Descrizione libro Time Life Education, 2000. Hardcover. Condizione libro: New. Codice libro della libreria DADAX073702044X
Descrizione libro Time Life Education, 2000. Hardcover. Condizione libro: New. book. Codice libro della libreria 073702044X
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Descrizione libro Time Life Education, 2000. Hardcover. Condizione libro: New. Codice libro della libreria P11073702044X
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Descrizione libro Time Life Education. Hardcover. Condizione libro: New. 073702044X New Condition. Codice libro della libreria NEW6.1799262