Northern Hospitality: Cooking by the Book in New England

Northern Hospitality: Cooking by the Book in New England

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Overview

Northern Hospitality: Cooking by the Book in New England by Keith Stavely, Kathleen Fitzgerald

If you think traditional New England cooking is little more than baked beans and clam chowder, think again. In this enticing anthology of almost 400 historic New England recipes from the seventeenth to the early twentieth century, you will be treated to such dishes as wine-soaked bass served with oysters and cranberries, roast shoulder of lamb seasoned with sweet herbs, almond cheesecake infused with rosewater, robust Connecticut brown bread, zesty ginger nuts, and high-peaked White Mountain cake.

Beginning with four chapters placing the region's best-known cookbook authors and their works in nuanced historical context, Keith Stavely and Kathleen Fitzgerald then proceed to offer a ten-chapter cornucopia of culinary temptation. Readers can sample regional offerings grouped into the categories of the liquid one-pot meal, fish, fowl, meat and game, pie, pudding, bread, and cake. Recipes are presented in their original textual forms and are accompanied by commentaries designed to make them more accessible to the modern reader. Each chapter, and each section within each chapter, is also prefaced by a brief introductory essay. From pottage to pie crust, from caudle to calf's head, historic methods and obscure meanings are thoroughly -- sometimes humorously -- explained.

Going beyond reprints of single cookbooks and bland adaptations of historic recipes, this richly contextualized critical anthology puts the New England cooking tradition on display in all its unexpected--and delicious--complexity. Northern Hospitality will equip readers with all the tools they need for both historical understanding and kitchen adventure.

University of Massachusetts Press

Product Details

ISBN-13: 9781558498617
Publisher: University of Massachusetts Press
Publication date: 01/31/2011
Pages: 488
Product dimensions: 6.00(w) x 8.90(h) x 1.20(d)
Age Range: 18 Years

About the Author

Keith Stavely served as director of the Fall River Public Library. Kathleen Fitzgerald is a librarian at the Newport Public Library. Their previous book, America's Founding Food: The Story of New England Cooking, was published in 2004 to widespread acclaim. Visit their website at: http://www.stavelyandfitzgerald.com.

University of Massachusetts Press

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