The New England Cook Book

Or, Young Housekeeper's Guide

Nonfiction, Food & Drink, Food Writing, International, USA
Cover of the book The New England Cook Book by The American Antiquarian Cookbook Collection, Andrews McMeel Publishing
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Author: The American Antiquarian Cookbook Collection ISBN: 9781449428211
Publisher: Andrews McMeel Publishing Publication: October 16, 2012
Imprint: Andrews McMeel Publishing Language: English
Author: The American Antiquarian Cookbook Collection
ISBN: 9781449428211
Publisher: Andrews McMeel Publishing
Publication: October 16, 2012
Imprint: Andrews McMeel Publishing
Language: English
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
 The particular emphasis on varieties of seafood in The New England Cook Book, including specific recipes for cod, halibut, striped and sea bass, black fish, shad, salt cod, fish cakes, lobsters and crabs, “scollops,” eels, clams, and oysters easily identifies the book’s origins. It also contains almost 300 recipes for a broad range of dishes and ingredients from soup to nuts, as well as an entire section of seventy-five “miscellaneous receipts and observations useful to young housekeepers” that includes all manner of advice for making soap, cleaning carpets, extracting stains from cotton goods, driving away various kinds of household vermin, and more. According to the author, “the mode of cooking is such as is generally practiced by good notable Yankee housekeepers . . . It is intended for all classes of society and embracing both the plainest and richest cooking.”
 
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
 The particular emphasis on varieties of seafood in The New England Cook Book, including specific recipes for cod, halibut, striped and sea bass, black fish, shad, salt cod, fish cakes, lobsters and crabs, “scollops,” eels, clams, and oysters easily identifies the book’s origins. It also contains almost 300 recipes for a broad range of dishes and ingredients from soup to nuts, as well as an entire section of seventy-five “miscellaneous receipts and observations useful to young housekeepers” that includes all manner of advice for making soap, cleaning carpets, extracting stains from cotton goods, driving away various kinds of household vermin, and more. According to the author, “the mode of cooking is such as is generally practiced by good notable Yankee housekeepers . . . It is intended for all classes of society and embracing both the plainest and richest cooking.”
 

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