The Book Of New New England Cookery

Two noted experts bring a light, contemporary touch to the traditions of New England cookery including cobblers, chowders and Rhode Island johnnycakes. This is the most complete book written about the food and recipes of six northeastern states and also includes many non-Yankee cuisines that have expanded the traditional repertoire. 917 recipes. 109 illustrations.

The long-awaited paperback edition of the highly acclaimed book on the foods of New England, published in 1987 by legendary cookbook editor, Judith Jones, and her late husband, Evan Jones, is finally here. The Book of New New England Cookery is not only the most complete book written about the food and recipes of these six northeastern states -- with three times the recipes of its leading competitors -- but is also the first to include recipes of the many non-Yankee cuisines that have so enlivened and expanded the traditional repertoire. Not merely a great regional cookbook, it is also one of the best general volumes any cook can possess.