America's Founding Food
Language: en
Pages: 408
Authors: Keith Stavely
Categories: Cooking
Type: BOOK - Published: 2006-03-08 - Publisher: Univ of North Carolina Press

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From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful ori
Food for the Dead
Language: en
Pages: 392
Authors: Michael E. Bell
Categories: Social Science
Type: BOOK - Published: 2013-04-16 - Publisher: Wesleyan University Press

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These stories of vampire legends and gruesome nineteenth-century practices is “a major contribution to the study of New England folk beliefs” (The Boston Gl
Breaking Bread
Language: en
Pages: 322
Authors: Debra Spark
Categories: Cooking
Type: BOOK - Published: 2022-05-24 - Publisher: Beacon Press

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“More local color than a steamed lobster wearing wild blueberry bracelets, along with a mess of wistful nostalgia for any reader raised in Maine or New Englan
Bar Tartine
Language: en
Pages: 373
Authors: Nicolaus Balla
Categories: Cooking
Type: BOOK - Published: 2014-11-25 - Publisher: Chronicle Books

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Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by T
Budget Dining and Lodging in New England
Language: en
Pages: 306
Authors: Fran Sullivan
Categories: Travel
Type: BOOK - Published: 1985 - Publisher:

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