American Cooking: New England (Foods of the World) by Jonathan N Leonard and Time-Life Books

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Breakfast / brunch; Cooking ahead; Canadian; French
    • Ingredients: leaf lard; pork shoulder; onions; pickling spice
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    • Categories: Egg dishes; Stuffing; Appetizers / starters; Cooking ahead; American
    • Ingredients: canned sardines; hard-boiled eggs; mayonnaise; dry mustard; parsley; chives; ground cayenne pepper
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    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Cooking ahead; American
    • Ingredients: salt herring; apple cider vinegar; pickling spice; onions
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    • Categories: Stuffing; Appetizers / starters; American
    • Ingredients: quahog clams; butter; onions; breadcrumbs; parsley; thyme
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    • Categories: Appetizers / starters; Canadian; French
    • Ingredients: mussels; butter; dry white wine; parsley; thyme
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    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Cooking ahead; American
    • Ingredients: mussels; onions; garlic; apple cider vinegar; pickling spice
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    • Categories: Dips, spreads & salsas; Sauces for fish; Appetizers / starters; Canapés / hors d'oeuvre; Canadian
    • Ingredients: vegetable oil; dry mustard; store-cupboard ingredients; mussels; hard-boiled eggs; capers; chives; parsley
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    • Categories: Soups; Canadian
    • Ingredients: yellow split peas; smoked ham hocks; onions; celery
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    • Ingredients: chicken backs; chicken necks; beef marrow bones; beef chuck; onions; carrots; celery; parsnips; parsley; bay leaves; thyme; French bread; cheddar cheese
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    • Categories: Soups; American
    • Ingredients: pea beans; onions; whole cloves; parsley; bay leaves; smoked ham hocks; celery
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    • Categories: Soups; American; Portuguese
    • Ingredients: kale; linguiça sausages; onions; boiling potatoes; chicken stock; tomatoes; cooked kidney beans
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    • Categories: Soups; American
    • Ingredients: salt pork; onions; parsnips; waxy potatoes; all-purpose flour; heavy cream
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    • Categories: Soups; American
    • Ingredients: chicken breasts; corn; salt pork; onions; celery; waxy potatoes; chicken stock; heavy cream; parsley
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    • Categories: Soups; American
    • Ingredients: corn; salt pork; onions; waxy potatoes; milk; light cream
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    • Categories: Soups; American
    • Ingredients: whole lobsters; light cream; milk chocolate chips; onions; parsley; bay leaves; whole cloves; breadcrumbs; dry sherry
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    • Categories: Soups; American
    • Ingredients: salt pork; onions; whole cod; waxy potatoes; milk; thyme
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    • Ingredients: hard-shell clams; waxy potatoes; slab bacon; onions; milk; light cream; thyme
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    • Categories: Soups; American
    • Ingredients: onions; milk; waxy potatoes; sea scallops; paprika
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    • Categories: Main course; American
    • Ingredients: butter; cracker crumbs; breadcrumbs; oysters; heavy cream; dry sherry
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    • Categories: Stews & one-pot meals; Main course; American
    • Ingredients: light cream; oysters; celery seeds; white pepper
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    • Categories: Stews & one-pot meals; Main course; American
    • Ingredients: vegetable oil; milk; all-purpose flour; soft-shell clams; lemons
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    • Categories: Pies, tarts & pastries; Main course; American
    • Ingredients: hard-shell clams; mushrooms; dry white wine; heavy cream; dry sherry; butter; lard; all-purpose flour
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    • Categories: Main course; American
    • Ingredients: steamer clams; butter; onions; parsley
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    • Categories: Main course; American
    • Ingredients: bay scallops; cracker crumbs; breadcrumbs; heavy cream
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    • Categories: Main course; American; Portuguese
    • Ingredients: bay scallops; butter; all-purpose flour; parsley
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  • ISBN 10 0809400766
  • ISBN 13 9780809400768
  • Published Dec 01 1970
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Silver Burdett Press
  • Imprint Silver Burdett Press

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.



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