LEADER 04205nam 2200589 450 001 9910816280603321 005 20230831211410.0 010 $a1-61376-047-7 024 8 $a3317940 035 $a(CKB)3240000000065190 035 $a(MH)012733685-0 035 $a(SSID)ssj0000606553 035 $a(PQKBManifestationID)11387180 035 $a(PQKBTitleCode)TC0000606553 035 $a(PQKBWorkID)10581779 035 $a(PQKB)11607085 035 $a(MiAaPQ)EBC4532949 035 $a(OCoLC)794700498 035 $a(MdBmJHUP)muse3895 035 $a(Au-PeEL)EBL4532949 035 $a(CaPaEBR)ebr11214446 035 $a(EXLCZ)993240000000065190 100 $a20160611h20112011 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aNorthern hospitality $ecooking by the book in New England /$fKeith W. F. Stavely and Kathleen Fitzgerald 210 1$aAmherst, [Massachusetts] ;$aBoston, [Massachusetts] :$cUniversity of Massachusetts Press,$d2011. 210 4$dİ2011 215 $a1 online resource (xiv, 469 pages) $cillustrations 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-55849-860-5 320 $aIncludes bibliographical references (pages 433-450) and index. 327 $aIntroduction -- 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. 330 $aIf 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 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, the authors 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 adaptations of historic recipes, this critical anthology puts the New England cooking tradition on display in all its unexpected and delicious complexity. The book equips readers with all the tools needed for both historical understanding and kitchen adventure. 606 $aCooking, American$xNew England style 606 $aCooking$zNew England 615 0$aCooking, American$xNew England style. 615 0$aCooking 676 $a641.5974 700 $aStavely$b Keith W. F.$f1942-$01722104 702 $aFitzgerald$b Kathleen$f1952- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910816280603321 996 $aNorthern hospitality$94122198 997 $aUNINA 999 $aThis Record contains information from the Harvard Library Bibliographic Dataset, which is provided by the Harvard Library under its Bibliographic Dataset Use Terms and includes data made available by, among others the Library of Congress