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Title: New England (Williams-Sonoma New American Cooking) by Molly Stevens, Chuck Williams, Leigh Beisch ISBN: 0-7370-2044-X Publisher: Time Life Pub. Date: November, 2000 Format: Hardcover Volumes: 1 List Price(USD): $22.95 |
Average Customer Rating: 4 (2 reviews)
Rating: 4
Summary: Classic and Updated Regional Recipes
Comment: "New England" by Vermont chef Molly Stevens is part of a series of six American regional cookbooks published by Williams-Sonoma. (Others are "Pacific Northwest," "California," "The Southwest," "The Heartland," and "The South." Beautiful color photos of the prepared dishes accompany most recipes. What I like most about this cookbook is the emphasis on classic New England cooking: New England Boiled Dinner; Red Flannel Hash; Yankee Pot Roast; Italian Sausage with Peppers and Onion; Lobster Rolls; Steamer Clams with Broth and Drawn Butter; New England Clam Chowder; Baked Beans with Molasses; Blackberry Slump; and Gooseberry Fool.
Chef Stevens updates the traditional Harvard Beets recipe and offers her take on others such as Salt Cod and Potato Cakes (offered with tomato salsa as a starter); and Roast Cod Fillets with Horseradish Dill Sauce (based on a Kennedy family favorite dish). Also, I like these: Shaker Herb Salad and Seafood Grill with Nasturtium Butter.
Nutritional analysis is given, per serving, and there is a food glossary. Some ingredients may be hard-to-find outside of New England though, and no mail-order sources are given. I would also have liked some menus included. However, this cookbook has recipes for year round, and I recommend it for its authenticity and appeal.
Rating: 4
Summary: A very colorful and good introduction to the region's food
Comment: Williams Sonoma is perhaps my favorite food store, and I was pleased to see that they came out with a series of books based on the United States regions' cooking and food. I was very interested in the New England book because of that region's specialties. The book looks great and has some very good recepies as well. I was interested in Molly Stevens's treatment of the fishing industry (particularly with codfish), and she does a good (albeit not deep) overview. For those interested in a deeper examination of codfish I recommend Mark Kurlansky's Cod. But I recommend this book for anyone interested in being introduced to the region's food.
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Title: The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton ISBN: 0737020458 Publisher: Time Life Pub. Date: October, 2000 List Price(USD): $22.95 |
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Title: California (Williams-Sonoma New American Cooking) by Janet Kessel Fletcher, Chuck Williams, Leigh Beisch ISBN: 0737020393 Publisher: Time Life Pub. Date: June, 2000 List Price(USD): $22.95 |
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Title: The South (Williams-Sonoma New American Cooking) by Ray Overton ISBN: 0737020407 Publisher: Time Life Pub. Date: May, 2000 List Price(USD): $22.95 |
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Title: The Southwest by Kathi Long, Chuck Williams, Leigh Beisch ISBN: 0848726138 Publisher: Leisure Arts Pub. Date: June, 2002 List Price(USD): $22.95 |
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Title: Shellfish (Williams-Sonoma Kitchen Library) by Joanne Weir, Chuck Williams, Williams-Sonoma ISBN: 0783503059 Publisher: Time Life Pub. Date: May, 1999 List Price(USD): $14.95 |
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