Northern hospitality : cooking by the book in New England /

Mostrar otras versiones (2)

If you think traditional New England cooking is little more than baked beans and clam chowder, think again. In this 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...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Stavely, Keith W. F., 1942-
Otros Autores: Fitzgerald, Kathleen, 1952-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amherst : University of Massachusetts Press, [2011]
Colección:JSTOR EBA.
Temas:
Cooking > New England.
Cooking, American > New England style.
Cooking.
Cooking
Cuisine de la Nouvelle-Angleterre.
Cuisine.
recipes.
SOCIAL SCIENCE > Agriculture & Food.
Social Sciences.
Recreation & Sports.
New England.
New England
Nouvelle-Angleterre.
Cookbook
cookbooks.
Cookbooks.
Livres de cuisine.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Introduction
  • Part 1: Cooks and cookbooks
  • Culinarily colonized: cookbooks in colonial New England
  • The young republic: Amelia Simmons, Lydia Maria Child, Mrs. Lee
  • Cuisine and culture at midcentury: Sarah Josepha Hale and Catharine Beecher
  • The Civil War and after: community cookbooks, colonial revival, domestic science
  • Part 2: Recipes and commentaries
  • Pottages, chowders, soups, and stews
  • Fish and shellfish
  • Fowl, wild and tame
  • Game and meat
  • Pie crusts
  • Pies - mixed, meat, minced
  • Pies - fowl, fish
  • Pies - vegetable, fruit, custard
  • Puddings
  • Breads and cakes.

Ejemplares similares