Name: Northern Hospitality: Cooking by the Book in New England (en Inglés)
Price: 125315.00 COP
Availability: InStock
Author: Stavely, Keith ; Fitzgerald, Kathleen
ISBN: 9781558498617

portada Northern Hospitality: Cooking by the Book in New England (en Inglés)

Northern Hospitality: Cooking by the Book in New England (en Inglés)

Formato

Libro Físico

Autor

Keith Stavely

Kathleen Fitzgerald

Editorial

University of Massachusetts Press

Año

2011

Idioma

Inglés

N° páginas

488

Encuadernación

Tapa Blanda

Dimensiones

22.7 x 15.4 x 2.9 cm

Peso

0.66 kg.

ISBN

1558498613

ISBN13

9781558498617

Categorías

Ee. uu. nordeste: nueva inglaterra
Historia social y cultural
Cocinas nacional y regional

Northern Hospitality: Cooking by the Book in New England (en Inglés)

Keith Stavely (Autor) · Kathleen Fitzgerald (Autor) · University of Massachusetts Press · Tapa Blanda

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Reseña del libro "Northern Hospitality: Cooking by the Book in New England (en Inglés)"

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.