The Martha's Vineyard Cookbook: Over 250 Recipes and Lore from a Bountiful Island - Brossura

King, Louise Tate; Wexler, Jean Stewart

Brossura

ISBN 10: 0762747242 ISBN 13: 9780762747245

Casa editrice: Three Forks, 2008

Riassunto

This book, originated by the late Cordon Bleu chef and Blueberry Hill Farm owner Louise Tate King, has been expanded with all-new chapters on the foods of the island’s African-American and Brazilian communities. Recipes reflect the Vineyard’s complete culinary heritage that also includes Wampanoag Indians, English and Scottish whaling families, and Portuguese fishermen. Chapters are devoted to chowders, seafood, shellfish, meat and poultry, and local produce such as berries, walnuts, and pumpkins. Additional chapters include recipes for salads, side dishes, breads, cakes, pies and puddings, marmalades, sauces, and other good things! Photographs and sidebars focusing on Vineyard folklore and natural history imbue the book with a nostalgic charm that allows anyone to take home a little part of the island.

Su questo libro

L'autore:

The late Louise Tate King cooked professionally for more than thirty years. She was one of the cofounders of Blueberry Hill Farm in Chilmark, Martha's Vineyard, and for several years owned and operated a highly successful French provincial-style restaurant in Edgartown during the summer-into-early-fall season. She studied at the Cordon Bleu in Paris, spent considerable time visiting the great vineyards in France and Italy, and supervised various restaurants in the West Indies during the winter months. Jean Stewart Wexler grew up in North Carolina and Kentucky. After living and working briefly in Italy and Switzerland, she moved to Washington, D.C., and then on to New York City, where she worked for various book publishers. She now lives on Martha's Vineyard year-round with her husband and her poodle, tending to several large flower gardens, fishing, studying jazz piano, writing gardening pieces for the Vineyard Gazette and other publications, and--of course-- cooking. She lives in Vineyard Haven, Martha's Vineyard.

The late Louise Tate King cooked professionally for more than thirty years. She was one of the cofounders of Blueberry Hill Farm in Chilmark, Martha's Vineyard, and for several years owned and operated a highly successful French provincial-style restaurant in Edgartown during the summer-into-early-fall season. She studied at the Cordon Bleu in Paris, spent considerable time visiting the great vineyards in France and Italy, and supervised various restaurants in the West Indies during the winter months. Jean Stewart Wexler grew up in North Carolina and Kentucky. After living and working briefly in Italy and Switzerland, she moved to Washington, D.C., and then on to New York City, where she worked for various book publishers. She now lives on Martha's Vineyard year-round with her husband and her poodle, tending to several large flower gardens, fishing, studying jazz piano, writing gardening pieces for the Vineyard Gazette and other publications, and--of course-- cooking. She lives in Vineyard Haven, Martha's Vineyard.

Dalla quarta di copertina:

TASTE THE ESSENCE OF NEW ENGLAND
Through the centuries inhabitants of Martha’s Vineyard have harvested the bounty of its vine-covered land and the ocean that surrounds it. This newly updated and comprehensive cookbook contains more than 250 authentic recipes that reflect the culinary heritage of the peoples who have made this tiny island their home?Wampanoag Indians, English and Scottish whaling families, Portuguese fishermen, and many others.
More than twenty brand-new recipes grace this edition, including new sections that celebrate the recipes of the island’s Brazilian and African American residents.
With recipes ranging from savory to sweet interspersed with fascinating tidbits and tales about the Vineyard’s past and present, this delightful cookbook captures the flavor of New England, both then
and now. Try these delicious dishes:
Roast Leg of Vineyard Lamb Portuguese Chowder Broiled Trout with Apricot Glaze
Snowball Cake Lobster Salad Rolls Black Walnut and Pumpkin Muffins Christmas Eve Salad Butternut Squash Casserole Cranberry Crisp Brazilian Coconut Rice Sweet Potato Pie|TASTE THE ESSENCE OF NEW ENGLAND
Through the centuries inhabitants of Martha’s Vineyard have harvested the bounty of its vine-covered land and the ocean that surrounds it. This newly updated and comprehensive cookbook contains more than 250 authentic recipes that reflect the culinary heritage of the peoples who have made this tiny island their home—Wampanoag Indians, English and Scottish whaling families, Portuguese fishermen, and many others.
More than twenty brand-new recipes grace this edition, including new sections that celebrate the recipes of the island’s Brazilian and African American residents.
With recipes ranging from savory to sweet interspersed with fascinating tidbits and tales about the Vineyard’s past and present, this delightful cookbook captures the flavor of New England, both then
and now. Try these delicious dishes:
Roast Leg of Vineyard Lamb Portuguese Chowder Broiled Trout with Apricot Glaze
Snowball Cake Lobster Salad Rolls Black Walnut and Pumpkin Muffins Christmas Eve Salad Butternut Squash Casserole Cranberry Crisp Brazilian Coconut Rice Sweet Potato Pie

Su questa edizione

• Editore: Three Forks
• Data di pubblicazione: 2008
• ISBN 10: 0762747242
• ISBN 13: 9780762747245
• Rilegatura: Copertina flessibile
• Numero edizione: 4
• Numero di pagine: 305