Jasper White's Cooking from New England

 

 is a standby in my kitchen. I used a number of the recipes in Richmond's 70th Birthday Dinner, our Fathers Day Brunch,  and other meals. Mr White includes useful information about local ingredients, personal insights and preferences, and has plenty of other useful information.

This is one of those books that is good to read through for seasonal inspiration when planning a foodie pilgrimage in search of fiddleheads or Northern Spy apples or shad roe.

I consider this book a must-have for foodies who are serious about New England local ingredients.  

Special favorites include:

  • Chilled Green Pea and Mint Soup
  • Tartar Sauce
  • Thin Butter Crust
  • Apple Pie
  • Shad Roe
  • Ragout of Brussels Sprouts
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