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The New England Muschelhütte Kochbuch: Lieblingsrezep
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Standort: Wakefield, Rhode Island, USA
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eBay-Artikelnr.:352638470546
Artikelmerkmale
- Artikelzustand
- Sehr gut
- Hinweise des Verkäufers
- “The book is in very good or better condition.”
- Country/Region of Manufacture
- United States
- Special Attributes
- Illustrated
- ISBN
- 9781580174732
Über dieses Produkt
Product Identifiers
Publisher
Storey Publishing
ISBN-10
1580174736
ISBN-13
9781580174732
eBay Product ID (ePID)
2425497
Product Key Features
Book Title
New England Clam Shack Cookbook : Favorite Recipes from Clam Shacks, Lobster Pounds, and Chowder Houses
Number of Pages
224 Pages
Language
English
Publication Year
2003
Topic
Food, Lodging & Transportation / Restaurants, Specific Ingredients / Seafood, Regional & Ethnic / American / New England
Illustrator
Yes
Genre
Travel, Cooking
Format
Trade Paperback
Dimensions
Item Height
0.9 in
Item Weight
26.1 Oz
Item Length
9.3 in
Item Width
7.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2002-152115
Dewey Edition
21
TitleLeading
The
Reviews
A "charming cookbook-cum-scrapbook...for inlanders, it's the next best thing to a summer by the sea." -Yankee Magazine "Like writers Jane and Michael Stern…Ms. Dojny provides a guide to the seasonal lobster pounds, chowder houses and clam shacks…of the region." The New York Times "If you've ever visited New England, this book offers a nice trip down memory lane. If you've never been to the region, then the recipes will make you drool." -Seattle Post-Intelligencer "There is a richly personal flavor to this collection, well seasoned with quotes, anecdotes, illustrations of individual eating places and their cooking tips." -Associated Press "The New England Clam Shack Cookbook is a 211-page seafood gem." News & Observer "…the ultimate taste of the coastline." New England Travel & Life, A "charming cookbook-cum-scrapbook...for inlanders, it's the next best thing to a summer by the sea." - Yankee Magazine "Like writers Jane and Michael Stern...Ms. Dojny provides a guide to the seasonal lobster pounds, chowder houses and clam shacks...of the region." - The New York Times "If you've ever visited New England, this book offers a nice trip down memory lane. If you've never been to the region, then the recipes will make you drool." -Seattle Post-Intelligencer "There is a richly personal flavor to this collection, well seasoned with quotes, anecdotes, illustrations of individual eating places and their cooking tips." -Associated Press " The New England Clam Shack Cookbook is a 211-page seafood gem." -News & Observer "...the ultimate taste of the coastline." - New England Travel & Life, A "charming cookbook-cum-scrapbook...for inlanders, it's the next best thing to a summer by the sea." - Yankee Magazine "Like writers Jane and Michael Stern...Ms. Dojny provides a guide to the seasonal lobster pounds, chowder houses and clam shacks...of the region." - The New York Times "If you've ever visited New England, this book offers a nice trip down memory lane. If you've never been to the region, then the recipes will make you drool." -Seattle Post-Intelligencer "There is a richly personal flavor to this collection, well seasoned with quotes, anecdotes, illustrations of individual eating places and their cooking tips." -Associated Press " The New England Clam Shack Cookbook is a 211-page seafood gem." -News & Observer "...the ultimate taste of the coastline." - New England Travel & Life , A "charming cookbook-cum-scrapbook...for inlanders, it's the next best thing to a summer by the sea." -Yankee Magazine Like writers Jane and Michael Stern Ms. Dojny provides a guide to the seasonal lobster pounds, chowder houses and clam shacks of the region. The New York Times "If you've ever visited New England, this book offers a nice trip down memory lane. If you've never been to the region, then the recipes will make you drool." -Seattle Post-Intelligencer "There is a richly personal flavor to this collection, well seasoned with quotes, anecdotes, illustrations of individual eating places and their cooking tips." -Associated Press The New England Clam Shack Cookbook is a 211-page seafood gem. News Observer the ultimate taste of the coastline. New England Travel Life, A "charming cookbook-cum-scrapbook...for inlanders, it's the next best thing to a summer by the sea." - Yankee Magazine Like writers Jane and Michael Stern…Ms. Dojny provides a guide to the seasonal lobster pounds, chowder houses and clam shacks…of the region. The New York Times "If you've ever visited New England, this book offers a nice trip down memory lane. If you've never been to the region, then the recipes will make you drool." -Seattle Post-Intelligencer "There is a richly personal flavor to this collection, well seasoned with quotes, anecdotes, illustrations of individual eating places and their cooking tips." -Associated Press The New England Clam Shack Cookbook is a 211-page seafood gem. News & Observer …the ultimate taste of the coastline. New England Travel & Life
Dewey Decimal
641.6/92
Synopsis
Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown. In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more. Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast., Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack... or a Maine lobster pound... or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown. In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more. Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast.<
LC Classification Number
TX747.D595 2003
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