Northern Hospitality: Cooking by the Book in New England

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Univ of Massachusetts Press, 2011 - Cooking - 469 pages

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.

 

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Northern Hospitality: Cooking by the Book in New England

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In this unexpected gem in the ocean of works on food, librarians Stavely and Fitzgerald (America's Founding Food) have crafted a "richly contextualized critical anthology" of New England's food ... Read full review

Contents

Introduction
1
Part 1 Cooks and Cookbooks
5
Part 2 Recipes and Commentaries
111
Notes to Part 1
389
Sources for Part 2
409
Bibliography
433
Art Credits for Part 2
451
Index
453
Back Cover
471
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About the author (2011)

Keith Stavely served as director of the Fall River Public Library. Kathleen Fitzgerald is a librarian at the Newport Public Library. Their previous book, America's Founding Food: The Story of New England Cooking, was published in 2004 to widespread acclaim. Visit their website at: http://www.stavelyandfitzgerald.com.

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