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Books: Cooking by Cuisine -> Cooking American
New England (Williams-Sonoma New American Cooking)
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by:
Stevens, Molly
Williams, Chuck
Beisch, Leigh
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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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