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C O O K I N G
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Fresh Maine Salads: Innovative Recipes from Appetizers to Desserts |
| by Cynthia Finnemore Simonds |
| Innovative, delicious recipes from a Maine caterer, these salads go way beyond vegetables and way beyond being mere side dishes! Cynthia Simonds shows us how to think of salads as the feature of a meal. For example, a scrumptious salad, combined with fresh bagels or bread topped by one of Cynthia's savory spreads, makes a superb brunch. |
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Cooking
Down East: Favorite Maine Recipes |
| by Marjorie Standish |
| An outstanding collection of
hearty, down-home Maine recipes for everything from fish chowder to
apple pie. Marjorie Standish was a long-running food columnist for
the Maine Sunday Telegram who spent years gathering her favorite
recipes. Here they are, along with the best of her readers'
suggestions. |
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Keep
Cooking the Maine Way |
| by Marjorie Standish |
| It was inevitable that fans
would request a second book of tried-and-true Maine recipes from
Marjorie Standish. Readers of her newspaper column shared their
recipes generously, which gives this book a pleasing variety.
"If you felt proud enough of your family recipes to share them
in my column, then they have deep meaning for all of us, " she
told her readers. |
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Wake
Up & Smell the Coffee |
| by Laura Zahn |
| Innkeepers from more than 80
Bed and Breakfast Inns in New Hampshire, Maine, and Vermont share
their most popular recipes for beverages, muffins, breads, eggs,
French toast, waffles, pancakes, coffeecakes, fruit, and preserves.
There's holiday favorites as well. You'll want to try all 171 of
these delectable recipes and, when you don't feel like cooking, use
this book as a travel guide to enjoy the food and hospitality of
these welcoming Bed and Breakfast Inns. |
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Best
of the Best from New England: Selected Recipes from the Favorite
Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New
Hampshire |
| by Gwen McKee (Editor), Barbara Moseley (Editor), Tupper England (Illustrator) |
The Best of the Best From New
England is one of Quail Ridge Press' acclaimed Best of the Best State
Cookbook Series - continuing the tradition of Preserving America's Food
Heritage. From Quail Ridge Press, publisher of fine cookbooks, the
"Best of the Best" series is always the "best of the
best." New England is a land of stately lighthouses and craggy
coastlines; of white church steeples and breathtaking fall leaves; of
friendly country stores and romantic old inns; of winding mountain lanes
and thriving cities. And from this glorious setting, over 500 recipes have
been collected to capture the cuisine of Rhode Island, Connecticut,
Vermont, Massachusetts, New Hampshire, and Maine. One hundred and seven of
New England's most popular cookbooks have been selected to contribute
their favorite recipes to this collection, Each chosen recipe is a
time-honored, proven favorite that typifies New England cooking. Included
are famous New England recipes such as Seafood Chowder, Lobster Stew,
Steamed Clams, New England Boiled Dinner, Mulled Cider, Indian Pudding,
Molasses Cookies, Cranberry Chutney, Beach Plum Jelly, and of course,
Boston Baked Beans and Steamed Brown Bread. |
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