New England

by Molly Stevens

Book Overview

This title in Williams-Sonoma's "New American Cooking" series offers recipes and ways of cooking found only in the New England region of the United States. Full-color photos. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 073702044X
• ISBN13: 9780737020441
• Release Date: January 2000
• Publisher: Time Life Medical
• Length: 144 Pages
• Weight: 1.60 lbs.
• Dimensions: 0.8" x 7.8" x 10.0"

Customer Reviews

Classic and Updated Regional Recipes

"New England" by Vermont chef Molly Stevens is part of a series of six American regional cookbooks published by Williams-Sonoma. (Others are "Pacific Northwest," "California," "The Southwest," "The Heartland," and "The South." Beautiful color photos of the prepared dishes accompany most recipes. What I like most about this cookbook is the emphasis on classic New England cooking: New England Boiled Dinner; Red Flannel Hash; Yankee Pot Roast; Italian Sausage with Peppers and Onion; Lobster Rolls; Steamer Clams with Broth and Drawn Butter; New England Clam Chowder; Baked Beans with Molasses; Blackberry Slump; and Gooseberry Fool. Chef Stevens updates the traditional Harvard Beets recipe and offers her take on others such as Salt Cod and Potato Cakes (offered with tomato salsa as a starter); and Roast Cod Fillets with Horseradish Dill Sauce (based on a Kennedy family favorite dish). Also, I like these: Shaker Herb Salad and Seafood Grill with Nasturtium Butter. Nutritional analysis is given, per serving, and there is a food glossary. Some ingredients may be hard-to-find outside of New England though, and no mail-order sources are given. I would also have liked some menus included. However, this cookbook has recipes for year round, and I recommend it for its authenticity and appeal.

A very colorful and good introduction to the region's food

Williams Sonoma is perhaps my favorite food store, and I was pleased to see that they came out with a series of books based on the United States regions' cooking and food. I was very interested in the New England book because of that region's specialties. The book looks great and has some very good recepies as well. I was interested in Molly Stevens's treatment of the fishing industry (particularly with codfish), and she does a good (albeit not deep) overview. For those interested in a deeper examination of codfish I recommend Mark Kurlansky's Cod. But I recommend this book for anyone interested in being introduced to the region's food.