by
Beaulieu, Linda.
Call Number
641.6
Publication Date
2014
Summary
New England is synonymous with great seafood--Narragansett Bay oysters, Maine lobsters, Nantucket Bay scallops, chowders, and seafood shacks--and Seafood Lover''s New England celebrates the region's best. Perfect for the local enthusiast and the traveling visitor alike, the book includes: restaurants and shacks; local fishmongers and markets; regional recipes from New England chefs and restaurants; a New England seafood primer (learn about local fish or to shuck a clam or crack open lobster or prepare a seafood bake); seafood-related festivals and culinary events; and regional maps.
Format:
Electronic Resources
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172021.5313
by
Bauer, Steve.
Call Number
641.5974
Publication Date
2009
Summary
Recipes from Historic New England is a coffee table, cooking, and travel book designed to delight the senses and ignite your love of travel. From the famous Parker House rolls to the amazing scenery of The Mount Washington Hotel and Resort, to the solitude of the Inn at Sawmill Farm, each site was carefully selected by the authors and every one has much to offer the reader, cook, and traveler.
Format:
Electronic Resources
Relevance:
1.6734
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by
Beaulieu, Linda.
Call Number
641.597452
Publication Date
2014
Summary
The state of Rhode Island is so small, it's more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money.Rue de l'Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens.With 100 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.
Format:
Electronic Resources
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0.2261
by
Read, Mark, 1965-
Call Number
641.59597 REA
Publication Date
2000
Format:
Books
Relevance:
0.1973
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