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Download Jasper White's Cooking from New England: More Than 300 Traditional and Contemporary Recipes fb2, epub

by Jasper White

Download Jasper White's Cooking from New England: More Than 300 Traditional and Contemporary Recipes fb2, epub

ISBN: 0060158948
Author: Jasper White
Language: English
Publisher: HarperCollins; 1st edition (November 1, 1989)
Pages: 367
Category: Regional & International
Subcategory: Food
Rating: 4.2
Votes: 778
Size Fb2: 1438 kb
Size ePub: 1800 kb
Size Djvu: 1174 kb
Other formats: mbr docx txt lrf


Jasper White is the true culinary artist in New England. We should be thankful for all he has been able to do for the preservation and presentation of dishes from here

Jasper White is the true culinary artist in New England. We should be thankful for all he has been able to do for the preservation and presentation of dishes from here. This is a great book that despite being published some nearly 20 years ago, is still as fresh and exciting today. I used this book for a class project and knew that i needed it in my collection.

Goodreads helps you keep track of books you want to read. More than 50 two-color line drawings. Start by marking Jasper White's Cooking from New England: More Than 300 Traditional Contemporary Recipes as Want to Read: Want to Read savin. ant to Read.

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Jasper White is the true culinary artist in New England.

book by Jasper White. A fine addition to any cookbook library.

Just an excellent cookbook for New England; almost a must have for the kitchen. Work-to-work relationships.

Are you sure you want to remove Jasper White's cooking from New England from your list? . more than 300 traditional and contemporary recipes.

Are you sure you want to remove Jasper White's cooking from New England from your list? Jasper White's cooking from New England. 1st ed. by Jasper White. Published 1989 by Harper & Row in New York. American Cookery, Cookery, American, New England style, American Cooking, Protected DAISY. Cooking from New England.

Jasper White's Cooking from New England: More Than 300 Traditional and Contemporary Recipes by Jasper White. But there are many other choices depending on which foods you like. Best wishes and you can carry on the honeymoon when you get back home! Cooking with Shelburne Farms. Jasper White's Cooking from New England.

Jasper White Biscuit Books1998. Recipes from this book. Lobster stew is a very traditional dish made with lobster, milk, butter, salt, and pepper

Jasper White Biscuit Books1998. Lobster stew is a very traditional dish made with lobster, milk, butter, salt, and pepper. You will find this in many restaurants in Maine, the best being the ones with the most lobster. I have embellished on the original dish but have left intact the strong and rich lobster flavor. When Craig Claiborne asked me to put together a New England Thanksgiving dinner, this was the soup I served. It is also great as a hearty main course soup.

June Platt's New England Cook Book - Regional Northeastern US Recipes. She has delved into the lore of New England for a variety of excellent foods - some highly traditional and others so little known that she could not resist including them. from the Introduction by James Beard) {HISTORY} June Platt was a long time food and design contributor to House & Garden, Vogue and McCall's magazines as well as being a popular and beloved. She had a lovely way of writing about food that was both energetic and interesting. In this book, published in 1971, she. Visit.

Presents recipes for fish, poultry, game, meat, cheese, vegetables, breads, and desserts

Comments:

Legend 33
Jasper White is the true culinary artist in New England. We should be thankful for all he has been able to do for the preservation and presentation of dishes from here. This is a great book that despite being published some nearly 20 years ago, is still as fresh and exciting today.
Jockahougu
I used this book for a class project and knew that i needed it in my collection. It is more than just a collection of recipes from a legend, it is also very informative, history of a traditional New England clambake as well as how to prepare it. Display this book with pride!
Ochach
It's just okay. I was expecting better from him
Anardred
Not so pleased with cook book. The book was re ceived in very poor condition. There was no paper cover and the hard cover was damaged. Pages of the book were also damaged

We also bought the Chowder book by the same author. It was received in great shape. No complaints.It is probably one of my favorite cook books.
The New England cook book was not like the Chowder cook book. Was disappointed in the condition of the book as well as the recipes. Couldn't believe it was by the same author.
cyrexoff
If Jasper White publishes it. It's good!!!!!
Alsardin
We loved Jasper's restaurant back in Boston. (That tells how old we are.) We love this cookbook. Our two favorite dishes were his lobster in chervil butter and his breadsticks. We still make them using the recipes in this book. We've cooked a number of his other recipes, but we keep coming back to the lobster in chervil butter and the breadsticks. We were like that back in his restaurant as well. His recipe for Boston brown bread is excellent.

The cookbook is well written and full of imaginative food. Jasper White loved New England seafood, so many of his recipes are based on the classics. He also had a number of Portuguese influenced dishes reflecting the Portuguese influence on Boston area cooking. We mainly enjoy his recipes for seafood - salmon, cod, clams - but he has recipes for various meats and chicken as well. The recipes are well presented and work as written. This cookbook is not a novice level how-to-cook book, so it assumes you have some cooking background. The recipes are accessible. Some are even simple. You can do them in any moderately well equipped kitchen.

If you've ever had your doubts about New England cooking, give this cookbook a try. You'll be pleasantly surprised.
Hulis
We live in Plymouth, MA, and often entertain visitors from places outside of New England. I am a fan of ethnic cooking of all varieties, including old Yankee New England.
White's book includes both old standards and new ideas that match well with them. For a time I looked only at the old standards, but those recipes are quite common and, to tell the truth, often dull for today's diners. Now I typically liven up a menu with something newer from this book.
In addition, it provides a lot of really good background info on ingredients, like cooking a lobster, about cheddar, etc. Some of the info is now outdated as the New England slow food movement has greatly improved our options for seasonal and artisanal ingredients, but the basic principles are still valid. The writing is very good.
Yesterday I made a nice summertime seaside luncheon for my parents, who were visiting from Florida. We had a main dish of chilled poached salmon with dill sauce, fresh Duxbury oysters, and shrimp, accompanied by a chilled fresh green pea and mint Vichysoisse and a green salad topped with fresh lobster. On the side were a couple of cheeses (Stilton and Cotswold). We finished with an apple pie.
The chilled soup, the lobster, and the pie came from this book. The salmon recipe was my own, but I am sure it derived from White's, long since internalized. Most of the charm in the meal was the best available ingredients, but it was White's recipes that pulled them together.
I recommend the book for those who enjoy ethnic cuisine and for those who enjoy the tastes of New England.
Jasper White has put together a cookbook which you will refer to again and again. Whether you're looking to cook fish, shellfish, meat or game, poultry or pork, he'll have a recipe you'll enjoy. Also...need a dessert...or breads and noodles...or a list to source condiments, herbs, johnncake meal and other grains...this book has it.
Mr. White also gives tips on some of the basics from the different uses of various the peppers and salts used for seasoning, to making fish or veal stock, and making Beach Plum Puree or Persimmon Chutney.
He also gives a story with many recipes making this book interesting to read as well as use.

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