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    Cooking Books -> Stews

    Hometown Cooking in New England: From Stews and Chowders to Cobblers and Pies, the Best Traditional Recipes from Yankee Community Cookbooks

    Taylor, Sandra J.
    Taylor, Sandy
    Yankee Books

    Rodale Press
    Published: August 1994
    ISBN: 0899093736

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    Book Description
    From Publishers Weekly
    The editors of this book looked through community cookbooks in six New England states to offer what seemed best: "Haying Time Ginger Drink"; Kennebunkport crabmeat souffle; squash pickles; oat scones (from Marblehead, Mass.). They've done a thorough job, though the pickings are a bit predictable. Their vegetable lasagne, for instance, isn't unique; the oatmeal pie is rather heavy; minestrone can be found in many other sources, as well as in this one, and here isn't particularly distinguished. Presentation is straightforward, including compact, faintly quaint black-and-white illustrations, but without any information given on the communities from which these foods hail. What could be a prime opportunity for storytelling or local travel instead keeps its culinary heels close to the ground.
    Copyright 1994 Reed Business Information, Inc.

    From Booklist
    Every recipe here speaks of hometown goodnessfrom apple pancakes to hot buttered rumand editor Taylor, with the help of many, conscientiously kitchen-tested the selections and standardized the directions, which are as no-nonsense as the ones we put on our own recipe cards. Taylor has also updated a few dishes (Caesar salad, for example, is made without the traditional raw egg) and has interweaved one or two selections for trendy tastes. Included are savory breakfast and main dishes, desserts,... read more

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