Cover image for The New England cookbook : 350 recipes from town and country, land and sea, hearth and home
The New England cookbook : 350 recipes from town and country, land and sea, hearth and home
Dojny, Brooke.
Personal Author:
Publication Information:
Boston, Mass. : Harvard Common Press, [1999]

Physical Description:
xvi, 652 pages ; 24 cm

Format :


Call Number
Material Type
Home Location
Central Library TX715.2.N48 D65 1999 Adult Non-Fiction Central Closed Stacks

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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 table, as Brooke Dojny reveals in this witty and authoritative celebration of cooking in the New England style -- a 350-recipe feast of delectably tasty food that home cooks anywhere in the country will be happy to serve up to family and friends. It includes: Soups; Salads; Main Courses; Desserts; Appetisers; Breads; Pastas; Vegetables; Jams and a whole lot more.

Reviews 2

Publisher's Weekly Review

In this ambitious cookbook, Dojny (AMA Family Health Cookbook) mines her Norwalk, Conn., childhood to bring Americans a hearty dose of Yankee tradition. She emphasizes seafood from the coast, with heavy infusions of Hungarian, Italian and Greek cuisines and the occasional light departure (Laos-in-Vermont Crispy Raw Vegetable Spring Rolls). The narrative conjures a quaint atmosphere of roadside diners (Athena Diner Avgolemono), county fairs and clam shacks. Strong points include classic starches like Golden Corn Pudding and Classic Parker House Rolls, and the poultry and dessert (Lucetta Peabody's Baked Fudge Pudding Cake) sections. Some recipes, however, do not provide sufficient information about preparation times, storage and substitutions: for example, Narragansett Beer Battered Fish 'n' Chips, while scrumptious, may need water to lighten the batter when unforewarned cooks have no flat beer; and in most of the chowders (Thick and Creamy Boston Clam Chowder, Milky Maine Steamer Chowder, and Nor'easter Baked Fish Chowder) the author doesn't advise which stock is the best optionÄclam broth, clam juice or fish stock. But Dojny's many homely dishes (Hungarian Beef Goulash, Vineyard Chicken and Corn Chowder) well suit a bleak day on Nantucket. Author tour. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Jamison, Cheryl Alters & Bill Jamison. American Home Cooking: 400 Spirited Recipes Celebrating Our Rich (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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