Northern Hospitality: Cooking by the Book in New England

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Northern Hospitality: Cooking by the Book in New England

Format:  Paperback,

469 pages

Publisher: Univ of Massachusetts Pr

Publish Date: Jan 2011

ISBN-13: 9781558498617

ISBN-10: 1558498613

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Book Information

The following content was provided by the publisher.
A lively introduction to New England cooks, cookbooks, and recipes

Specifications

Publisher: Univ of Massachusetts Pr
Publish Date: Jan 2011
ISBN-13: 9781558498617
ISBN-10: 1558498613
Format: Paperback
Number of Pages: 469
Shipping Weight (in pounds): 1.45
Product in Inches (L x W x H): 6.5 x 9.25 x 1.25
Walmart No.: 9781558498617

Chapter outline

List of Illustrationsp. ix
Prefacep. xi
Acknowledgmentsp. xiii
Introductionp. 1
Cooks and Cookbooksp. 5
Culinarily Colonized: Cookbooks in Colonial New Englandp. 7
The Young Republicp. 34
Cuisine and Culture at Midcenturyp. 65
The Civil War and After: Community Cookbooks, Colonial Revival, Domestic Sciencep. 93
Recipes and Commentariesp. 111
Pottages, Chowders, Soups, and Stewsp. 13
Fish and Shellfishp. 141
Fowl, Wild and Tamep. 175
Game and Meatp. 206
Pie Crustsp. 244
Pies-Mixed, Meat, Mincedp. 255
Pies-Fowl, Fishp. 282
Pies-Vegetable, Fruit, Custardp. 299
Puddingsp. 325
Breads and Cakesp. 348
Notes to Part 1p. 389
Sources for Part 2p. 409
Bibliographyp. 433
Art Credits for Part 2p. 451
Indexp. 453

Reviews

Review by Library Journal (2011-05-06)

In this unexpected gem in the ocean of works on food, librarians Stavely and Fitzgerald (America's Founding Food) have crafted a "richly contextualized critical anthology" of New England's food heritage. The first section is a short social history of food in America, which provides helpful context for the historical recipes. The heart of the book is the recipes, from the original cookbooks ranging from the 17th to the early 20th centuries, complete with original wording, spelling, and grammar and "commentaries to aid in historical understanding". Reading the original cook's recipe and the authors' explanation of it adds much to readers' understanding and appreciation of the topic.

The authors also do an excellent job of portraying the depth and variety of New England food history, which is much richer than one would expect. With a few illustrations and a handy index, the work is well documented with end notes and a lengthy bibliography.

Verdict: Well done and highly recommended for foodies and historians.

-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib.

(c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book description

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.

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