NORTHERN HOSPITALITY: COOKING BY THE BOOK IN NEW ENGLAND KEITH STAVELEY & KATHLEEN FITZGERALD

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 cookbook authors and their works in a nuanced historical context, Stavely and Fitzgerald then offer a ten-chapter cornucopia of culinary temptation. Paperback 416 pages