"About this title" may belong to another edition of this title. Their love for the simple yet diverse foods of our region, evident on every page, makes this book as much fun to read as it is to cook from.”-Jasper White, Chef/Partner of the Summer Shack and author of Jasper White’s Cooking From New England On one hand it is sophisticated, on the other it’s like a collection of family recipes-very New England indeed. “Judith and Evan Jones bring the spirit of contemporary New England cooking to life in this wonderful cookbook filled with great recipes, anecdotes, and pieces of history. And, for us New England purists, their cobblers, chowders, and Rhode Island jonnycakes can’t be beat!”-Joan Nathan, author of Jewish Cooking in America The long-awaited paperback edition of the highly acclaimed book on the foods of New England, published in 1987 by legendary cookbook editor, Judith Jones. Cooking my way through their book, I learned so much about the history, culture, and food of my favorite part of America. Her husband and collaborator Evan Jones died in 1996. Raised in New England, she lives in New York City and summers in Northern Vermont, where she also raises grass-fed cattle on the Bryn Teg farm. “Judith and Evan Jones have written the definitive New England cookbook. Jones has written a number of cookbooks herself, as well as a cookbook/memoir, The Tenth Muse: My Life in Food.
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