Good Maine Food: Ancient and Modern New England Food & Drink

Good Maine Food: Ancient and Modern New England Food & Drink

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Good Maine Food: Ancient and Modern New England Food & Drink by Marjorie Mosser

Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s. The long career of this bible of Maine cookery has proved him right. With Robert's outspoken commentaries sprinkled throughout, excerpts from some of his best-selling books, and maxims from Maine kitchens, this old favorite is a must-own collection for any modern cook. Down East Books is proud to present this revamped edition-with a brand new foreword by food historian Sandra Oliver-as part of the all-new Best Maine Food cookbook series.

Product Details

ISBN-13: 9780892729654
Publisher: Down East Books
Publication date: 10/01/2010
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 472
File size: 14 MB
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About the Author

Marjorie Mosser (deceased) was the niece of and longtime assistant to Pulitzer Prize-winning American author and famed curmudgeon Kenneth Roberts. She lived in Kennebunk, Maine.

Kenneth Roberts was the author of many best-selling novels, including Northwest Passage, Lydia Bailey, Oliver Wiswell, Rabble in Arms, and his fames first novel, Arundel. Renowned for h is scrupulous accuracy and unforgettable depictions of past times, he was awarded a speccial Pulitzer Prize citation in 1957.

Sandra Oliver is the publisher of Food History News and maintains the web site. She is also the author of Saltwater Foodways: New Englanders and Their Food at Sea and Ashore in the 19th Century, and coauthor of Giving Thanks: Thanksgiving History and Recipes. Her involvement with food history began when she launched the Fireplace Cooking Program at Mystic Seaport Museum in 1971. She cooks in her own historic kitchen on the island of Islesboro, Maine.

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