New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home

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Overview

In he New England Cookbook , Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.

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Overview

In he New England Cookbook , Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
In this ambitious cookbook, Dojny (AMA Family Health Cookbook) mines her Norwalk, Conn., childhood to bring Americans a hearty dose of Yankee tradition. She emphasizes seafood from the coast, with heavy infusions of Hungarian, Italian and Greek cuisines and the occasional light departure (Laos-in-Vermont Crispy Raw Vegetable Spring Rolls). The narrative conjures a quaint atmosphere of roadside diners (Athena Diner Avgolemono), county fairs and clam shacks. Strong points include classic starches like Golden Corn Pudding and Classic Parker House Rolls, and the poultry and dessert (Lucetta Peabody's Baked Fudge Pudding Cake) sections. Some recipes, however, do not provide sufficient information about preparation times, storage and substitutions: for example, Narragansett Beer Battered Fish 'n' Chips, while scrumptious, may need water to lighten the batter when unforewarned cooks have no flat beer; and in most of the chowders (Thick and Creamy Boston Clam Chowder, Milky Maine Steamer Chowder, and Nor'easter Baked Fish Chowder) the author doesn't advise which stock is the best option--clam broth, clam juice or fish stock. But Dojny's many homely dishes (Hungarian Beef Goulash, Vineyard Chicken and Corn Chowder) well suit a bleak day on Nantucket. Author tour. (Oct.) Copyright 1999 Cahners Business Information.
Library Journal
Jamison, Cheryl Alters & Bill Jamison. American Home Cooking: 400 Spirited Recipes Celebrating Our Rich Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9781558321397
  • Publisher: Harvard Common Press, The
  • Publication date: 10/28/1999
  • Pages: 652
  • Product dimensions: 7.39 (w) x 9.26 (h) x 1.93 (d)

Meet the Author

Brooke Dojny is the author or co-author of more than a dozen cookbooks, including Dishing Up Maine (Storey 2006), The New England Clam Shack Cookbook, Second Edition (Storey, 2008), and The AMA Family Cookbook, which won the James Beard Award in 1997. Other titles include A Flash in the Pan, Full of Beans, Sunday Suppers, Let's Eat In, and Parties! From 1990 to 2004, Brooke co-authored, with Melanie Barnard, Bon Appétit's monthly “Every-Night Cooking” column. She has written for most of the other major culinary magazines and now writes occasionally for Down East magazine and is a regular columnist for The Portland Press-Herald. Brooke started her culinary career in the 1980s when she worked as a catering directress for Martha Stewart, and then was on the staff of the original COOK'S Magazine. She lives on the coast of Maine, where she can be found hanging out at farmers' markets and clam shacks. Web: Blogger for mainefoodandlifestyle.com
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Customer Reviews

Average Rating 4.5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted April 16, 2007

    My Most Favorite Cookbook

    This was one of my first cookbooks when I started cooking. I had bought several books and this was the one that I have turned back to and used repeatedly. The book looks pretty beat up at this point because I've used it so much. The recipes are easy to use and all have come out so scruptous.

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  • Anonymous

    Posted August 17, 2004

    Excellent cookbook

    This was a wonderful cookbook I received at a bridal shower. Growing up in VT, I love New England food. Many of the recipes are detailed and take some extra time, effort, and an array of ingredients. But they are all worth it. Some of the recipes I have tried and been impressed with include: baked fudge pudding, baked lemon pudding, rosemary ginger cookies, meatloaf, roasted pumpkin cider soup, and Vermont Cheddar cheese strata. Lots of fish/shellfish recipes, and fun New England favorites like ham with cider jelly glaze and fiddleheads.

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  • Anonymous

    Posted April 27, 2001

    The Best Meatloaf Ever

    My husband of 38 years says Brooke Dojny's meatloaf is the best he's ever had. That includes his father's, my mother's, and mine. What's more, I agree. The North End Veal Piccata recipe in this book is also tops--quick and very, very tasty. Everything I've tried is reliable and excellent. Sheila Lowenstein

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