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

by Brooke Dojny

Book Overview

New Englanders have been enjoying the harvest of the land and the bounty of the sea longer than any other Americans. All that practice in the kitchen makes for perfectly mouth-watering results at the... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 155832139X
• ISBN13: 9781558321397
• Release Date: October 1999
• Publisher: Harvard Common Press
• Length: 652 Pages
• Weight: 2.70 lbs.
• Dimensions: 1.7" x 7.2" x 9.1"

Customer Reviews

The New England Cookbook Takes You Home

Brooke Dojny has written a sensational book with personal anecdotes and insights that are both heart-warming and mouth watering. Literally, I began salivating just at the descriptions of some of the recipes. As former managing editor of The Cook's Magazine and other national food magazines, I've read a few recipes in my time. These are tempting without being daunting. Try the North End Veal Piccata and you'll never make it any other way again. If you think New England cooking is always plain or boring, think again. Brooke has discovered some exotic items with such divers origins as Portugal and Poland. And she found them all in New England. So, even if the recipe sounds unusual, it's still home cookin' at its best. This is a cook's cookbook--no fancy, flossy photos--just recipes that work without too much work from the cook. And some really nice stories to set the mood for the meal. You will love this book no matter where you're from.

The best in New England culinary history and recipes

I admit, I am biased in favor of this book, having met the author, spent hours creating the index for the book, and being a New Englander. Bias aside, this is a wonderful book to own and I highly recommend it for a number of reasons. Not only is it packed with loads of history, anecdotes, and unusual culinary facts, but also has over 350 recipes gathered from both well-known and obscure dining establishments and locally famous home cooks throughout the six New England states. Nearly every page has side text ranging from Stephen King's favorite home recipe, to the origins of the Fluffernutter sandwich, to the dishes served at a typical New England Italian-American Christmas Eve celebration. I tested over a dozen recipes while indexing the book and all were well-presented, easy to follow, used easily accessible ingredients, and delicious. Sardine Pasta with Fresh Parsley was a knockout for bold, fresh flavor. Down East Bouillabaisse with Dried Cranberry Rouille was extravagant, yet, despite the long list of ingredients, was simple to prepare and impressive to serve. The Famous New Haven White Clam Pizza, made famous from the New Haven pizzeria, Pepe's, earned its "best in the world" reputation. This cookbook is a worthy addition to anyone's cookbook library.

A Must Have for New Englanders or Non-New Englanders

This is by far the most colorful, detailed cookbook on New England that I've ever owned. I've sampled two recipies so far, the Ginger-Maple Baked Delicata Squash and Mary Ross's Chocolate Cream Silk Pie, and the recipies came out wonderfully (and to rave reviews!)The author obviously did her share of research on New England; it shows throughout every chapter. Included are delightful anecdotes and informative sidebars which offer a wealth of New England history.This cookbook is not only a must-have, it's a good read!

The New Bible of New England Cooking

This book is a 600+ page magical mystery tour through all facets of Yankee culinary traditions. It includes definitive recipes for such staples as Boston Clam Chowder and "Best Maine Blueberry Pie" -(which even rivals my mom's classic recipe.. don't tell...)- while also incorporating recipes which represent New England's international influences (Greek Moussaka, Hungarian Goulash, and a scrumptuous Jamaican Jerk Pork). This book is an essential purchase for both the serious "foodie" and those who are just learning their way around the kitchen. I myself appreciate the fact that the recipes are written in a clear manner without using an excess of confusing, slangy jargon (and without demanding that I purchase a bunch of fancy, hard-to-find ingredients). A true must-buy!

A "must have" for every kitchen!

Not only is this book filled with the classic chowder, lobster and other Yankee fish recipies one would expect from a New England Cookbook, the book is filled with ethnic flavors and modern twists. Using these recipes, Thanksgiving dinner was the best I've ever had (No-Cook Cranberry Kumquat Relish is unbelievable). I've been using the book at least once a week (Maple-Mustard Pork Medallions were a big hit as were the Mini-Crab Cakes with Lime Pepper Sauce). The anecdotes are informative and entertaining and the recipies are easy to follow. I like the fact that most of them use ingredients that are easy to find. Additionally, for cooks who read cookbooks for inspiration, this is as good as it gets. I can't say enough about it, and for the price it's an absolute steal.