- The New England Cookbook
- 350 Recipes from Town and Country, Land and Sea, Hearth and Home
- By Brooke Dojny
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Brooke Dojny picks up all the strands of culinary influence begun at Plymouth, Massachusetts, in America’s original Thanksgiving feast, and shows how the region’s cuisine has evolved in this 350-recipe portrait of the way New Englanders cook today. Wellfleet Oysters-on-the-Half-Shell and Pumpkin-Cider Soup are recipes that joy in the goodness of fresh produce and the sea’s abundance. Cheddar and Ale Potage de Vermont and Shaker Roast Pork Loin with Cider-Sage Gravy offer hearty antidotes to winter’s chill, and Simple Grilled Dilled Striped Bass and Blackberry Patch Cobbled Cobbler revel in New England’s fleeting summer.
The New England Cookbook features many recipes brought by immigrants into the region’s mainstream fare, as well as flavorful combinations of healthful ingredients New Englanders love. The people, culture, and lore of the area spring to life in plentiful sidebars.
For all its modernity, The New England Cookbook will surely inspire readers to keep one tradition alive, that of setting aside life’s work for a time and gathering with family and friends around a table to enjoy all the delectable, heart-warming food these recipes have to offer.
Book Details
- Paperback, $29.95
ISBN 978-1-55832-139-7
- Total Pages: 512 pg.
- Trim Size: 7 ¼ x 9 1/8
- Interior Design:
2 Color
From the Press Room
Praise
“What Paul Prudhomme did for Louisiana, Brooke Dojny does for New England!”
—Jane and Michael Stern, authors of Eat Your Way Across the U.S.A and American Gourmet
“Brooke Dojny gives us New England cooking now. The classics from Boston to Bar Harbor are all here, but so are gutsy favorites from the Middle Eastern neighborhoods of urban New England, the Portuguese flavors of New Bedford, and Providence’s Little Italy. Finally, a book that puts the rainbow in Yankee cooking.”
—Pam Anderson, author of The Perfect Recipe
“Brooke has had a lifelong passion for the history of the foods of her native New England. This, coupled with her highly professional ability to search out great dishes anywhere and then translate them clearly and tastefully for the everyday cook makes her the most logical and natural writer to chronicle the depth and breadth of New England cooking yesterday, today, and into tomorrow. From baked beans in the style of historic Durgin Park to Blue Ribbon Apple Pie, and from Savory Portuguese Fish Stew to Irish Shepherd’s Pie, Brooke takes the best of New England ingredients and dishes, then deliciously brings them to the rest of the country. Brooke has done a lot of fine writing in the last 20 years, but this is truly her crowning personal and professional achievement. Congratulations to Brooke, and congratulations to everyone lucky enough to have this book!”
—Melanie Barnard, columnist for Bon Appétit
“Another great cookbook from Brooke Dojny! Her New England Cookbook is more than a collection of wonderful recipes. It’s a look into the culinary heart and soul of the region.”
—Beverly Cox, author of Spirit of the Harvest
“Brooke Dojny has investigated the region’s culinary past and its immigrant influences, explored its current trends, and gazed into its exciting future. The result is a book full of down-to-earth yet modern and inspiring recipes.”
—Mary Goodbody, co-author of The Basque Table; editor of the IACP Food Forum Quarterly