In this Book
- Northern Hospitality: Cooking by the Book in New England
- Book
- 2011
- Published by: University of Massachusetts Press
summary
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 con-textualized 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.
Table of Contents
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- Title Page
- p. iii
- Copyright Page
- p. iv
- Table of Contents
- pp. vii-viii
- Acknowledgments
- pp. xiii-xiv
- Introduction
- pp. 1-4
- Part 1 - Cooks and Cookbooks
- Part 2 - Recipes and Commentaries
- Chapter Six: Fish and Shellfish
- pp. 141-174
- Chapter Seven: Fowl, Wild and Tame
- pp. 175-205
- Chapter Eight: Game and Meat
- pp. 206-243
- Chapter Nine: Pie Crusts
- pp. 244-254
- Chapter Ten: Pies—Mixed, Meat, Mince
- pp. 255-281
- Chapter Eleven: Pies—Fowl, Fish
- pp. 282-298
- Chapter Thirteen: Puddings
- pp. 325-347
- Chapter Fourteen: Breads and Cakes
- pp. 348-388
- Notes to Part 1
- pp. 389-408
- Sources for Part 2
- pp. 409-431
- Bibliography
- pp. 433-449
- Art Credits for Part 2
- pp. 451-452
Additional Information
ISBN
9781613760475
Related ISBN(s)
9781558498600
MARC Record
OCLC
794700498
Pages
488
Launched on MUSE
2012-01-01
Language
English
Open Access
No