The Book of New New England CookeryThe long-awaited paperback edition of the highly acclaimed book on the foods of New England, published in 1987 by legendary cookbook editor, Judith Jones, and her late husband, Evan Jones, is finally here. The Book of New New England Cookery is not only the most complete book written about the food and recipes of these six northeastern states—with three times the recipes of its leading competitors—but is also the first to include recipes of the many non-Yankee cuisines that have so enlivened and expanded the traditional repertoire. Not merely a great regional cookbook, it is also one of the best general volumes any cook can possess. |
Common terms and phrases
1/2 teaspoon dried 1½ cups 30 minutes baking dish baking powder baking soda bay leaf Beat the egg beef bowl brown sugar cake carrots casserole celery cheese cloves cover cup chopped cup flour cup milk cup sugar cup water dough Drain fiddleheads finely chopped fish flour food processor Freshly ground pepper garlic garlic cloves grated green pepper Heat the butter heavy cream herbs inches lemon juice maple syrup meat minced mixture mushrooms nutmeg olive oil onion parsley pasta peeled pepper to taste pieces pork potatoes pound preheated 350-degree oven purée recipe red pepper Remove salt and pepper Salt Freshly ground sauce saucepan sauté scallions season SERVES shallots simmer skillet slices soup spoon sprinkle stir stuffing Tabasco sauce tablespoons butter tablespoons chopped fresh tablespoons flour tablespoons vegetable oil tarragon tender tomatoes toss vanilla veal vegetable oil vinegar warm Yankee yogurt