Publisher's Synopsis
The New England Cook Book is a culinary guide written by Helen Saunders Wright and first published in 1912. The book provides a comprehensive collection of recipes that are representative of the traditional New England cuisine. The recipes are organized into various categories such as soups, fish, meats, vegetables, desserts, and beverages. The book also includes a section on menus for various occasions like weddings, parties, and holidays. The author provides detailed instructions for each recipe, along with helpful tips and variations. The book also contains a glossary of cooking terms and a section on kitchen equipment and utensils. The recipes in the book are based on the use of fresh, local ingredients that were commonly available in New England during the early 20th century. The New England Cook Book is not only a practical guide for home cooks but also a valuable historical record of the culinary traditions of New England. The book is a testament to the ingenuity and resourcefulness of New England cooks, who were able to create delicious and satisfying meals with simple, wholesome ingredients. The book has been reprinted numerous times over the years and remains a popular resource for anyone interested in traditional New England cooking.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
