The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State
Jonnycakes, gaggers, and stuffies are not typically found on restaurant menus. Chorizo, quahogs, and coffee cabinets are uncommon as well. In the diners, restaurants, and homes of Rhode Island, however, these foods are well known and part of a vibrant food subculture.
With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors.
In The Providence and Rhode Island Cookbook, the author shares recipes from talented chefs, family, and friends. These recipes highlight the bounty of native seafood and produce, as well as celebrate the ethnic mix of people and the characters who have populated the state over time.
Find recipes for Buddy Cianci's Marinara Sauce or Linguine a la Nirope ("Nirope" stands for Nick, Ron, and Pete Cardi, local businessmen and owners of the Cardi furniture chain); make a Wimpy Skimpy (spinach pie); and discover why Rhode Island chowder is like none other.
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Providence & Rhode Island Cookbook: Big Recipes from the Smallest State
Limited preview - 2012
1/2 teaspoon 20 minutes 850 degrees baking powder beans black pepper boil bread crumbs cakes chefs chopped fresh parsley chowder cinnamon clam cakes clam juice coffee combine cornmeal cup chopped cup sugar diced dinner dough Drain Federal Hill finely chopped fish flavor flour freshly ground black frying pan garlic garlic cloves garnish golden brown grated Parmesan cheese grill ground black pepper ingredients Italian kosher salt large bowl large frying pan lemon juice lobster meat medium heat minced mixture mozzarella Narragansett Narragansett Bay olive oil onions oregano oven to 850 Parmesan cheese parsley pasta peeled pizza Place pork potatoes pound Preheat oven quahogs ravioli recipe refrigerator Remove restaurant Rhode Island roast salad Salt and freshly saucepan sausage sauté seafood Serve immediately shrimp simmer slices Sprinkle Stir stuffing sweet syrup tablespoons tablespoons butter tablespoons olive oil teaspoon teaspoon salt tomato sauce white wine