Discover Free Books That You'll Love!
Receive unbeatable eBook deals in your favorite fiction or non-fiction genres. Our daily emails are packed with new and bestselling authors you will love!


Amazon Kindle  Kobo  Nook  Google  Audible  Apple iBooks
Book cover of American Regional Cooking Library: New England

American Regional Cooking Library: New England

by Joyce Libal, Culinary Institute of America

Publisher: Mason Crest Publishers
Pages: 72
ISBN: 9781590846179

Available to Buy

Reviews of American Regional Cooking Library: New England

There are no reviews yet. Perhaps you can add one!


Children's Literature

The English colonists settled in what is today Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. American Indians played a significant part in what the colonists ate. The Atlantic coast was bountiful with seafood and wildlife. The cuisine was good tasting and basic. Blueberry Waffles, Johnny Cakes with maple syrup, Boston Brown Bread, New England Clam Chowder, New England Cranberry Sauce, Maple-Sweetened Acorn Squash, Harvard Beets, Boston Baked Beans, Lobster Pie, New England Pot Roast, and Indian Pudding sound good. Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert, the "Cooking Utensils You'll Need" are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "New England Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table"; "Pan Sizes"; "Useful Tools, Utensils" and a "Cooking Glossary." At the back is further reading and information sources, an index and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits. This book is part of the "American Regional Cooking Library: Culture, Tradition, and History" series. The series' consultant is The Culinary Institute of America. Further Reading, For More Information, Index, credit to the Author, Recipe Tester/Food Preparer, Consultant, and Recipe Contributor. Picture Credits are included. 2005, Mason Crest Publishers, Ages 12 to 18.

Available to Buy

Follow Us