Yankee magazine's more great New England recipes and the cooks who made them famous - Hardcover

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This cookbook is a follow-up to Yankee Magazine's Great New England Recipes. As in the first volume, the freshness and exuberance of New England cooks, whose varied ethnic backgrounds meld with the 300-year-old traditions of the six-state area, offer an ever-evolving cuisine. The book begins with recipes from the kitchen of Arrowhead Farm in Newburyport, Mass., with old Yankee dishes like corn chowder and strawberry shortcake. Then it branches out to Maine for French-Canadian pork pie; to Rhode Island for Italian polpettone (stuffed meat roll); to Connecticut for Lithuanian cabbage rolls; and back to Massachusetts for an assortment of Indian curries. Throughout, the New England influence prevails, as displayed in the closing Massachusetts Sunday dinner: lobster bisque, roast chicken with bread and sausage stuffing, cranberry and peach sauce, maple sugar biscuits and orange-rice pudding. October 1
Copyright 1985 Reed Business Information, Inc.