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    Books: Cooking by Cuisine -> Cooking American

    New England (Williams-Sonoma New American Cooking)

    by:
    Stevens, Molly
    Williams, Chuck
    Beisch, Leigh


    Publisher:
    Time-Life Books
    Published: November 1, 2000
    ISBN: 073702044X
    Format:Hardcover
    Pages:144


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    Book Description
    From the Publisher
    No book series documents the dynamics of contemporary American regional cooking like Williams-Sonoma's New American Cooking. Ingredient-driven, this series describes each dish through what's locally raised, be it fruit, fish, fowl, or beast. Of course, contemporary ethnic influences play a big part also. Traditional regional preparations are also included, but only exist today - adopted and modified over generations by a wide mix of people.

    *Stunning four-color photography allows the focus to fall on the foods and beverages that make each region unique

    *Lively introductory text describes the region's cuisine

    *Over 60 recipes feature the regions gustatory gems

    *Photo-illustrated boxes highlight regional ingredients, techniques, tools, ethnic influences, and culinary traditions

    *An informative glossary defines the region's common and not so common foods and flavors

    Product Description:
    New England reflects the foods, recipes, and ways of cooking that distinguish the region from the rest of the country. In addition to such classics as chowder, pot roast, and bread pudding, this collection explores the vibrant palate of New England's contemporary cuisine. At the same time, it offers a lively portrait of the eclectic mix of foods and people that set the Northeast apart.


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