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Book of *New* New England Cookery

Book of *New* New England Cookery

by Jones (Author), Lauren Jarrett (Illustrator)

  • Used

    Paperback 2001

    $3.31
Synopsis

The long-awaited paperback edition of the highly acclaimed book on the foods of New England, published in 1987 by legendary cookbook editor, Judith Jones, and her late husband, Evan Jones, is finally here. The Book of New New England Cookery is not only the most complete book written about the food and recipes of these six northeastern states-with three times the recipes of its leading competitors-but is also the first to include recipes of the many non-Yankee cuisines that have so enlivened and expanded the traditional repertoire. Not merely a great regional cookbook, it is also one of the best general volumes any cook can possess.

$3.31

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More Information

Format: Paperback
 Pages: 687
 Edition: Reprint
 Publisher: University Press of New England
Published: 01 May 2001
ISBN 10: 1584651318
ISBN 13: 9781584651314

Media Reviews
New York Times
Makes you feel as though you're peering into someone's recipe box. Only it's more like a recipe library, with more than 900 of them . . . The book is a treasure, and all the more charming for having recipes for both porcupine meatballs and Greek meatballs, along with maple tea cakes and lemon cardamom cookies in the space of a single work. New York Times
Author Bio
Judith Jones at Alfred Knopf has long been one of America's most influential cookbook editors. Her authors include Julia Child, James Beard, Jacques Pepin, Mahdur Jaffrey, and a host of others. She is coauthor of The L.L. Bean Game and Fish Cookbook and (with husband Evan) of The Book of Bread. She lives in New York City and East Hardwick, Vermont. Evan Jones was one of the country's leading writers about cooking in general, and American cooking in particular. He was author of American Food and The World of Cheese and a contributor to Food and Wine, Connoisseur, and Gourmet.