Northern Hospitality Cooking by the Book in New England 1st Edition by Keith Stavely, Kathleen Fitzgerald ISBN 1558498613 9781558498617

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Product details:

ISBN 10: 1558498613

ISBN 13: 9781558498617 

Author: Keith Stavely, 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-known cookbook authors and their works in nuanced historical context, Keith Stavely and Kathleen Fitzgerald 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 bland adaptations of historic recipes, this richly contextualized critical anthology puts the New England cooking tradition on display in all its unexpected–and delicious–complexity. Northern Hospitality will equip readers with all the tools they need for both historical understanding and kitchen adventure.

Table of contents:

PART I. Cooks and Cookbooks
Chapter One: Culinarily Colonized Cookbooks in Colonial New England
Chapter Two: The Young Republic – Amelia Simmons, Lydia Maria Child, Mrs. Lee
Chapter Three: Cuisine and Culture at Midcentury – Sarah Josepha Hale and Catharine Beecher
Chapter Four: The Civil War and After – Community Cookbooks, Colonial Revival, Domestic Science

PART II. Recipes and Commentaries
Chapter Five: Pottages, Chowders, Soups, and Stews
Chapter Six: Fish and Shellfish
Chapter Seven: Fowl, Wild and Tame
Chapter Eight: Game and Meat
Chapter Nine: Pie Crusts
Chapter Ten: Pies—Mixed, Meat, Minced
Chapter Eleven: Pies—Fowl, Fish
Chapter Twelve: Pies—Vegetable, Fruit, Custard
Chapter Thirteen: Puddings
Chapter Fourteen: Breads and Cakes

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Tags: Keith Stavely, Kathleen Fitzgerald, Northern Hospitality, Cooking, New England