-- Ina Garten, Barefoot Contessa Cookbooks and Television
From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Read more...
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--Ina Garten, Barefoot Contessa Cookbooks and Television
From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer whose books--including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook--have over 3.4 million copies in print. For New England Open-House Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, gorgeous full-color photographs, and 300 delicious recipes.
All of New England's classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie's Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters "Clark Rockefeller") to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-04-20
- Reviewer: Staff
Nantucket-based cookbook author and food columnist Chase (Nantucket Open-House Cookbook) once again puts New England fare on the front burner with this 300-recipe collection inspired by fellow chefs, friends, and family members. Recipes reflect the seasons of New England, featuring a wealth of regional products and lauding Chase’s favorite eateries. Native fare includes plenty of dishes featuring maple, blueberries, and pumpkin, as well as farmstand and coastal seafood favorites. The book’s sections include appetizers, chicken, and baked goods. An entire chapter is dedicated to lobster, and there’s an abundance of classic chowders, soups, and stews. For a little bivalve bliss, there are Sal’s stuffed quahogs and mussels with fennel and tomatoes. A chapter on meat mains includes broiled lamb shoulder chops with cranberry and a peperonata. Maple and pear muffins with a walnut streusel, and a Vermont breakfast puff of bacon and cheddar, welcome the New England morning. Chock-full of eloquent essays and across-the-fence anecdotes, these uncomplicated recipes are rugged regional classics with original accents designed to deliver home-cooked comfort. (June)