| New England is a mini melting pot and its cuisine reflects this in both variety and diversity. While making use of locally available ingredients such as clams apples Atlantic salmon lobster maple syrup corn blueberries and other produce the New England cook also brings his or her own cultural background to bear on a meal. Thus we have Irish Soda Bread Rigatoni with Carbonara Sauce Sweet & Sour Pork and Yorkshire Pudding Pie. Even within a smaller region recipes may vary as in Johnnycake East or West of Narragansett Bay. This popular book is now in its 4th edition and is a good basic cookbook for anyone interested in a wide variety of foods with a New England perspective.By Margaret Deeds Murphy Nearly 500 recipes combining traditional regional cookery with modern techniques and ingredients Emphasis on food that have reduced amounts of fats cholesterol sugar salt No photos No nutritional analysis 362 Pages paperback 8" x 8" |
