por
Atwood, Heather.
Signatura topográfica preferida
641.5974
Fecha de publicación
2015
Resumen
When people think of dock-side dining in Massachusetts they imagine buttery toasted lobster rolls, steaming bowls of creamy fish chowder, and alabaster-white slabs of baked cod piled with bread crumbs, but its rich and varied cuisine reflects all who have come to call these seaports home. Cultures--including, Sicilian, Portuguese, Finnish, and Irish--that fished and worked the granite quarries there a century ago were so tightly bound that generations have stayed and continue to leave their culinary mark on coastline. In Cod We Trust features over 175 recipes that celebrate the area's unique p
Formato:
Recursos electrónicos
Relevancia:
0.0590
por
Dojny, Brooke.
Signatura topográfica preferida
641.692
Fecha de publicación
2015
Formato:
Recursos electrónicos
Relevancia:
0.0770
Ver otros resultados de búsqueda
por
Beaulieu, Linda.
Signatura topográfica preferida
641.597452
Fecha de publicación
2014
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.0603
por
Beaulieu, Linda.
Signatura topográfica preferida
641.6
Fecha de publicación
2014
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.0617
por
Bruce, Daniel.
Signatura topográfica preferida
641.5974
Fecha de publicación
2013
Resumen
Top chef Daniel Bruce presents delicious, fresh, contemporary New England cuisine through 125 delectable go-to recipes for the home cook.
Formato:
Recursos electrónicos
Relevancia:
0.0632
por
Carafoli, John.
Signatura topográfica preferida
641.5974
Fecha de publicación
2013
Resumen
Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod's culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today's chefs are reinventing these traditional foods with
Formato:
Recursos electrónicos
Relevancia:
0.0603
por
Beaulieu, Linda.
Signatura topográfica preferida
641.5974
Fecha de publicación
2012
Resumen
With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors. In second edition of The Providence and Rhode Island Cookbook, the author shares more recipes from talented chefs, family, and friends. These recipes highlight the bounty of native seafood and produce, as well as celebrate the ethnic mix of people and the characters who
Formato:
Recursos electrónicos
Relevancia:
0.0641
por
Oliver, Sandra.
Signatura topográfica preferida
641.59741
Fecha de publicación
2012
Resumen
Residing on Maine's Islesboro Island, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking. For the past five years, she has published her weekly recipes column, ""Tastebuds"", in the Bangor Daily News. The column has featured hundreds of recipes-from classic tried-and-true dishes to innovative uses for traditional ingredients. Collecting more than 300 recipes from her column and elsewhere, and emphasizing fresh, local ingredients, as well as the common ingredients found in most kitchens, this volume represents a ne
Formato:
Recursos electrónicos
Relevancia:
0.0667
por
Turner, Lisa.
Signatura topográfica preferida
641.5
Fecha de publicación
2011
Resumen
Maine has an abundance of fresh, seasonal produce ~ all you need to know is what to do with it. Lisa Turner, of Laughing Stock Farm in Freeport, has gathered more than one hundred recipes from Maine,s top chefs, farmers, home cooks, and her own kitchen. From what to do with loads of leafy greens to how to cook hakurei turnips, this cookbook teaches how to eat locally ~ and eat well ~all through the year.
Formato:
Recursos electrónicos
Relevancia:
0.1324
por
Gunst, Kathy.
Signatura topográfica preferida
641.5874
Fecha de publicación
2011
Resumen
There's nothing better than settling into a nice, warm, home-cooked meal at the kitchen table. Kathy Gunst takes us into her own kitchen, introducing us to the flavors of fresh, seasonal Maine ingredients prepared in simple and inspiring ways. With essays conveying the mood of each month, Gunst gives readers a sense of Maine food and life. She follows each essay with a handful of recipes incorporating the seasonal ingredient or theme.
Formato:
Recursos electrónicos
Relevancia:
0.0676
por
Standish, Marjorie.
Signatura topográfica preferida
641.5974
Fecha de publicación
2010
Resumen
Maine is one of the hottest culinary destinations in the country. To celebrate, Down East Books is proud to present the Best Maine Food series, a new line of cookbooks showcasing the state's great food. Kicking it off is this revamped edition of a true Maine classic. In these redesigned pages, longtime food columnist Marjorie Standish tells you how to prepare everything from finnan haddie to dilly green tomatoes to blueberry buckle.
Formato:
Recursos electrónicos
Relevancia:
0.0770
por
Standish, Marjorie.
Signatura topográfica preferida
641.5974
Fecha de publicación
2010
Resumen
Maine is one of the hottest culinary destinations in the country. To celebrate, Down East Books is proud to present the Best Maine Food series, a new line of cookbooks showcasing the state's great food. Kicking it off is this revamped edition of a true Maine classic. In these redesigned pages, longtime food columnist Marjorie Standish tells you how to prepare everything from finnan haddie to dilly green tomatoes to blueberry buckle.
Formato:
Recursos electrónicos
Relevancia:
0.0718
Limitar resultados de búsqueda
Limitado por: