New England Kitchen: Seafood, Chowder and Comfort Food From America’s Original Kitchen

A culinary journey through the historic heart of America, celebrating 50 timeless recipes from the kitchens of New England.Welcome to the culinary heartland of America—a region where the grit of the rocky coast meets the sweet bounty of the maple forests. New England cuisine is not just food; it is a rich tapestry woven from Native American resourcefulness, English colonial tradition, and the indelible flavors brought by waves of immigrants. This comprehensive cookbook invites you to explore the simple, honest, and profoundly comforting food of Maine, Vermont, New Hampshire, Massachusetts, Rhode Island, and Connecticut.Inside this book, you’ll find 50 meticulously detailed recipes that form the backbone of the region’s culinary identity, including:The Classics: Master the difference between the creamy New England Clam Chowder and the clear-broth Rhode Island Chowder.Seaside Treasures: Learn the art of the Maine Lobster Roll (cold with mayo) and its rival, the butter-soaked Connecticut-Style Lobster Roll.Hearty Staples: Perfect the low-and-slow comfort of Yankee Pot Roast and the historic sweetness of Boston Baked Beans with Molasses and Salt Pork.Breads and Grains: Bake the unique, steamed Brown Bread and the classic yeast loaf, Anadama Bread.Dessert Icons: Indulge in the official state treats, from the pillowy Maine Whoopie Pie to the elegant Boston Cream Pie.More than just a collection of recipes, this book is a celebration of the unique ingredients—from Narragansett cornmeal and Cabot Cheddar to fresh-dug clams and dark maple syrup—that define the New England kitchen.Gather your family, tie your apron, and discover the soul-satisfying taste of tradition with every spoonful.