Capturing the unique culinary traditions of the state of Rhode Island, an award-winning food and travel writer shares a collection of recipes from chefs, family, and friends that highlights local seafood and produce, represents the state's ethnic diversit
Title: The Providence And Rhode Island Cookbook
Author: Beaulieu, Linda
Publisher: Globe Pequot Pr
Publication Date: 2005/11/01
Number of Pages: 253
Binding Type: PAPERBACK
Library of Congress: 2005049199
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Rhode Islanders have an ongoing fascination with food. Some attribute this to the state's ethnic mix: a large Italian population that has an inherent love of food, wine, and the good life; people of French and Portuguese descent, whose ancestral recipes are now a part of Rhode Island cuisine; and the Native Americans who were the first to use the bounty of the sea and land to prepare their meals. Whatever the reasons, Rhode Island's food traditions are steeped in history and today are part of a vibrant food subculture. In The Providence and Rhode Island Cookbook, author Linda Beaulieu explores the food of the Ocean State, especially in and around Providence, and reveals how such a small state can have so many big flavors.
With more than 200 recipes and engaging sidebars about food, local lore, and state history, this book celebrates the dishes and culinary terms that are unique to Rhode Island. Home cooks will learn how to make their own Wimpy Skippys (spinach pies) or Zeppoles, and visitors will discover what a quahog is, how a cabinet can fit neatly in their hand, and why an Awful, Awful isn't awful at all.
Celebrate the State's Biggest Flavors with Recipes Such As:
South County Chicken Potpie
Buddy Cianci's Marinara Sauce
Lobster and Asparagus Agnolotti
Lobster and Corn Fritters
Fried Doughboys with Honey Butter
Glocester Cranberry Apple Pie
Portuguese Sweet Bread
Rhode Island Indian Meal Cornbread
Zucchini Ribbons with Tomatoes and Black Olives
Little Compton Corn Chowder
Block Island Monkfish Wrapped in Bacon
Linda Beaulieu is an award-winning food and travel writer. She is the author of Divine Providence: An Insider's Guide to the City's Best Restaurants and The Grapevine Guide to Rhode Island's Best Restaurants. She received the prestigious James Beard Award for magazine writing for an article on Native American food, which appeared in the National Culinary Review.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Descrizione libro U.S.A.: Globe Pequot, 2005. Soft cover. Condizione libro: New. Excellent edition of this nice cookbook. Clean, unmarked pages; firm binding. Language: eng Language: eng 0.0. Codice libro della libreria 0324-BGHCST-BX94-11.66
Descrizione libro Globe Pequot, 2005. Paperback. Condizione libro: New. Codice libro della libreria DADAX0762731370
Descrizione libro Globe Pequot, 2005. Paperback. Condizione libro: New. Never used!. Codice libro della libreria P110762731370
Descrizione libro Condizione libro: New. Gift Quality Book in Excellent Condition. Codice libro della libreria 36SEQU00072G
Descrizione libro Globe Pequot. PAPERBACK. Condizione libro: New. 0762731370 New Condition. Codice libro della libreria NEW6.0403811