Reading Between the Recipes - Hardcover

Land, Leslie

9780899091433: Reading Between the Recipes

Hardcover

ISBN 10: 0899091431 ISBN 13: 9780899091433

Publisher: Yankee Books, 1987

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Discusses New England cuisine, and shares seasonal recipes for meat, poultry, fish, seafood, vegetables, and desserts

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From Publishers Weekly:

Veteran food writer Land offers an eminently readable, friendly and knowledgeable cookbook. Hers is a thorough and sensible approach to New England cuisine. The book is divided into seasonal chapters, and particular attention is paid to local produce at its most advantageous. April heralds sweet-and-sour green cabbage with ham and pecans and "Damn Fancy" chocolate pie, and winter brings stuffed meat loaf and East-West tempura pancakes. Maine shrimp, blueberries and lobster are rhapsodized, and winter tomatoes abominated. The refreshing chapter entitled "The Salmon in the Bathtub," which instructs how to poach large fish in the family bathtub, is entertaining in a way that cut-and-dry recipes usually aren't. And it's a daring writer, indeed, who proudly asserts her hatred for rutabagas while defending the lowly and oft-misunderstood oatmeal. Land simply loves food, and she expresses her passion eloquently. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.

From Library Journal:

This is a collection of Land's Maine newspaper columns, which she has been writing since 1974 for the "dedicated cook and gardener." The text is for reading as well as cooking. Land agrees with Jean Ann Pollard (see below, The New Maine Cooking ) that the highly contrasting Maine seasons have a strong effect on the cuisine. Thus, her arrangement is by seasons. The recipes are detailed, and the style conversational and low-key. A chapter on Boston cream pie ponders "this particular pastry" as a gender-specific pleasure and provides her own version. Land is an intelligent and sensitive food journalist, and her book is for serious cooks and lovers of Maine. SP
Copyright 1987 Reed Business Information, Inc.

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