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The Providence & Rhode Island Cookbook, 2nd: Big Recipes from the Smallest State
     

The Providence & Rhode Island Cookbook, 2nd: Big Recipes from the Smallest State

by Linda Beaulieu
 

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Some attribute Rhode Islanders' fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island's cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode

Overview

Some attribute Rhode Islanders' fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island's cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.

Product Details

ISBN-13:
9780762781423
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
12/18/2012
Edition description:
Second Edition
Pages:
304
Product dimensions:
7.50(w) x 9.10(h) x 0.90(d)

Related Subjects

Meet the Author

Linda Beaulieu is an award-winning food and travel writer. She is the author of Divine Providence: An Insider's Guide to the City's Best Restaurants and The Grapevine Guide to Rhode Island's Best Restaurants. She received the prestigious James Beard Award for magazine writing for an article on Native American food, which appeared in the National Culinary Review.

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