- Paperback: 512 pages
- Publisher: Harvard Common Press; illustrated edition edition (Oct 4 1999)
- Language: English
- ISBN-10: 155832139X
- ISBN-13: 978-1558321397
- Product Dimensions: 23.1 x 18.4 x 4.3 cm
- Shipping Weight: 1.2 Kg
- Average Customer Review: 4.9 out of 5 stars See all reviews (13 customer reviews)
- Amazon Bestsellers Rank: #1,718,404 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon
Apart from Native American cooking, the dishes of New England are our country's most venerable. Brooke Dojny's The New England Cookbook offers more than 350 recipes, including traditional favorites such as Boston Clam Chowder as well as unexpected pleasures such as Athena Diner Avgolemono. Many of these come from the immigrants who have made New England their home over the years. Because Dojny has cast her recipe net widely, the book is comprehensive; readers interested in a complete view of Northeast cooking, and those seeking simple recipes for good food--plain to reasonably fancy, old-fashioned to contemporary--will welcome the book.
In chapters devoted to dish types, from starters to desserts, Dojny reveals a compelling culinary repertoire. Among her selection, cooks will want to try Vermont Chicken and Leek Pie with Biscuit Crust, Rosemary Grilled Bluefish with Rosemary Lime Butter, and North Fork Crusty Pan-Seared Scallops. A chapter on sandwiches and pizzas includes such savory temptations as Portuguese Chourico, Peppers, and Onion Grinder and Famous New Haven White Clam Pizza; one of two bread-baking chapters offers breakfast specialties such as Berkshire Puffed Apple Skillet-Baked Pancake. Dojny's dessert recipes are particularly attractive, presenting the likes of Hester's Sour Lemon Pudding Cake, Hungarian Crêpes with Walnut Filling and Warm Chocolate Sauce, or the eloquently simple and good Best Maine Blueberry Pie.
With anecdotal sidebars and a list of sources for down-home ingredients, the book invites the solid, flavorful American cooking that is our principal culinary heritage. --Arthur Boehm
From Publishers Weekly
In this ambitious cookbook, Dojny (AMA Family Health Cookbook) mines her Norwalk, Conn., childhood to bring Americans a hearty dose of Yankee tradition. She emphasizes seafood from the coast, with heavy infusions of Hungarian, Italian and Greek cuisines and the occasional light departure (Laos-in-Vermont Crispy Raw Vegetable Spring Rolls). The narrative conjures a quaint atmosphere of roadside diners (Athena Diner Avgolemono), county fairs and clam shacks. Strong points include classic starches like Golden Corn Pudding and Classic Parker House Rolls, and the poultry and dessert (Lucetta Peabody's Baked Fudge Pudding Cake) sections. Some recipes, however, do not provide sufficient information about preparation times, storage and substitutions: for example, Narragansett Beer Battered Fish 'n' Chips, while scrumptious, may need water to lighten the batter when unforewarned cooks have no flat beer; and in most of the chowders (Thick and Creamy Boston Clam Chowder, Milky Maine Steamer Chowder, and Nor'easter Baked Fish Chowder) the author doesn't advise which stock is the best optionAclam broth, clam juice or fish stock. But Dojny's many homely dishes (Hungarian Beef Goulash, Vineyard Chicken and Corn Chowder) well suit a bleak day on Nantucket. Author tour. (Oct.)
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Most helpful customer reviews
5.0 out of 5 stars
Bring New England home,
By Voracious cook with busy professional life (Austin, TX) - See all my reviews
This review is from: The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home (Paperback)
I bought this book after my trip to New England, and I was not disappointed. I love to cook, and I prefer cookbooks written by professionals who know the difference between restaurant cooking and home cooking, know history of cuisine they present, and share personal stories. All of the above I found in the Brooke Dojny's book. I have tried 15 recipes over the past 6 weeks, and all of the results came out terrific and tasting very much like what I ate in Connecticut, Maine, and Massachusetts. I also find the recipes that I have tried to be very easy to follow. Following the recipe for Italian veal piccata, I produced the dish that tastes better than in most Italian restaurants in California and other parts of the States. The recipe for meat loaf is simply the best available! I also appreciate all the forewords and notes for recipes.
5.0 out of 5 stars
Truly a taste of New England,
By
This review is from: The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home (Paperback)
This book is by far the most stained and used in my collection. Its spine is broken, its pages spotted with grease and cheese, its margins filled with notes. Every special meal in our home has something from this book - on Thanksgiving, our table was graced by "Whipped Winter Squash with Cranberries," "Crumbly Cider Cornbread Stuffing," and "Shaker Cornmeal Pumpkin Bread." Included in this collection are glorious recipes for a traditional tuna casserole, (tuna casserole glorious, you balk? try for yourself and see!), banana nut bread, clams casino, pizzas and sandwiches, veggies and pasta, fin-fish and shellfish. There is truly something for every occasion, from the fancy holiday table to the casual backyard lunch. If you are from New England, you'll feel right at home among these pages, whether you hail from the coast of Maine or inland Massachusetts. If you are from another region, you'll be inspired by the folklore and mystery of America's most frugally creative cooks. Fire up your stove and enjoy!
4.0 out of 5 stars
GET READY FOR SECONDS. AND THIRDS. AND ...,
By
This review is from: The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home (Paperback)
What's cooking? How about Midsummer's Eve Fresh Pea Soup, Herbed Seafood Lasagna, Nor'easter Baked Fish Chowder. And, of course, Cape Cod Turkey . . . which has nothing to do with turkey but salted codfish. We have lots of cookbooks in our collection, but this is one that is going get lots of use. Real soon. Some of the recipe names are a bit tough to swallow (Marlene's Beauteous Butternut Bisque, Red Flannel Hash) but hey, if they can dish it out, we can eat it up. Save room for seconds. And thirds.And . . .
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