2 comments about New England Summertime Cooking.

1. In "New England Summertime Cooking", Sherri Eldridge (a veteran author of more than forty regional and topical cookbooks) showcases New England recipes and culinary traditions with its emphasis on seafood, new-world produce, and Yankee practicality. The focus is on classic menus featuring hearty-healthy recipes prepared in fresh and flavorful styles. More than 150 recipes are enhanced with nutritional analyses and adhere to American heart Association guidelines. Wonderfully illustrated throughout with color photography and featuring delicious low-fat recipes that range from Whole Grain Hotcakes; Lobster Quiche Tarts; Rainbow Pepper Pasta Salad; and Hearty Vegetable Minestrone; to Oyster Stew; Herbed Cauliflower; Blackberry Calfouti; and Lemon Cheesecake with Blueberry Topping, "New England Summertime Cooking" is a welcome and prized addition to any personal or community cookbook collection.



2. Reviewed by Olivera Baumgartner-Jackson for Reader Views (11/07)
   
   Imagine my delight when I opened the envelope the "New England Summertime Cooking" came in and encountered the wonderfully colorful front cover, depicting quite a few of my all-time favorites There were scallops and lobster and blueberries, as well as tomato with mozzarella and fresh basil, a slice of peach pie, blueberry muffins loaded with those wonderful fruity gems, a lemon cheesecake with blueberry topping, ears of fresh corn, lupins, a lighthouse and a loon. This visual delight would have been plenty enough to make me smile, and then I noticed the subtitle, stating "Following the guidelines of The American Heart Association." Yummy and healthy - that is an unbeatable combo in my opinion.
   
   Sherri Eldridge compiled an amazing cookbook celebrating the bounty of summer harvest, with a number of inventive recipes featuring the seasonal fruits, vegetables and seafood of New England. All of the recipes follow the guidelines for a heart-healthy diet, although I am pretty certain that after seeing the `yummy factor' of the dishes you will have to agree it is not as much a diet as it is a treat.
   
   The book is divided into twelve sections (Breakfast and Fruit; Baked Goods; Appetizers and Finger Food; Fresh Greens and Salads; Soups, Stews and Chowders; Main Meal Dishes; Pasta, Beans and Grains; Vegetables and Sauces; Desserts; Seasonal Preserves and Jams; Resources and References and Index). I would be very hard pressed to pick one as my favorite - absolutely every section has some unbelievably tempting offerings.
   I also loved the layout of the recipes: a list of ingredients on one side, directions on the other, nutritional analyses underneath (serving size, calories, protein, fat calories, total fat, dietary fiber, saturated fat, carbs, sodium, fat component, cholesterol and calcium) and in most cases, a wonderful color photograph of the finished dish. The nutritional analyses were considerably more detailed than in most other cookbooks I've seen recently and they should be an excellent tool in deciding which dishes to serve at a meal to make it well-balanced.
   
   In addition to the culinary delights, this wonderful book also showcased the flora and fauna as well as provided tantalizing tidbits of information that should make everybody want to visit New England as soon as possible. And if you've never eaten a lobster, fear not - there is a whole page dedicated to the art of eating lobster, accompanied with absolutely great photos to illustrate the oftentimes feared process. The author's great sense of humor should be able to help everybody overcome any obstacles on the path to utter bliss of eating a freshly boiled whole lobster.
   
   I found "New England Summertime Cooking" a delightful book, filled with delectable recipes and absolutely stunning photographs. I challenge even the biggest grouch to spend more than five minutes leafing through it before cracking a smile or even chuckling aloud. This is a book that will bring sunshine into your kitchen and into your soul, and as such it should find a permanent home on everybody's bookshelf.

No comments about Recipes: American Cooking; New England (Foods of the World, Time-Life Books).

5 comments about The Loaf and Ladle Cook Book.

1. I went to prep school in the town that this restaurant "lives in" - and live, it does. I've given this book to many people - having eaten there every Saturday from age 14 to 18, and having loved the food. Whenever I get back there, I go there, and always get Joan's hearty and yummy food. These recipes are easy to execute for someone who's not the most professional of chefs, and never fail to taste good. I love any cookbook that's not afraid to call for Real-lemon - when that will do just fine..... or, one that starts a recipe out with "catch a good fish". The soups are wonderful and easy - and the breads are also great - I use a bread machine to knead the dough, raise the bread and then bake it in pans or free form....comes out wonderfully. Stews, soups and breads - what more could one want? A big test of how well I like a cookbook is how many stains it has on the pages (lots) and how many people I've shared it with/given it to (also lots).



2. An easy to follow book of bread, soup and casserole recipes. Many useable recipes. I have been to the restaurant several times and would go more often if it were closer to home. I was suprised to see that they don't sell the book in the restaurant.



3. I am one of those fortunate souls who received the book as a gift from reviewer John Stone about eight years ago. Imagine my delight when finding his words here as I contemplated buying the Loaf and Ladle Cookbook as Christmas gifts for several friends. He's right, it's wonderful - a classic of simplicity and a trusted friend. What fun to find Martha's Company Casserole, which I received from my sister in our 1960s newlywed days and thought was a treasured family recipe from her in-laws. Here it is called Bob's Casserole, but it has stood the test of time. And who but Joan Harlow could inspire me to combine apples and cabbage for an Apple Slaw that has been the hit of numerous potlucks?
   I heartily recommend this book for all cooks, whether skilled or rank beginners.



4. I've used this cookbook since the 80's. I don't even know if the restaurant is still open, but she has great recipes for soups, breads and desserts. Plain, simple, easy to make and delicious. The very definition of homemade. I used to use the recipes for my own sandwich shop over 20 years ago. I lost my original copy and just bought it again, used. It has a divine recipe for chocolate sheet cake with cream cheese icing ever. Highly recommend. My other favorite cookbook for easy homemade is Woodbine Cottage, another New Hampshire restaurant.



5. A gem! I loved eating at the Loaf & Ladle in Exeter, NH and am so glad to have found these recipes of much beloved dishes.

1 comments about Union Oyster House Cookbook: Recipes and History from America's Oldest Restaurant.

1. Now for the very first time, America's oldest restaurant offers its history and traditional Yankees recipes in the Union Oyster House Cookbook.
   
   Established in 1826, Boston's Union Oyster House is the country's oldest continuously operated restaurant. The building itself is so old that municipal records do not record its original function.
   
   From 1771 until the beginning of the Revolutionary War it was the home of "The Massachusetts Spy," long known as the oldest newspaper in the United States. During the war it the pay-station for early Federal troops. Louis Phillipe, later King of France, was a guest and taught French to prominent Bostonians. Daniel Webster was said to drink a tall tumbler of bandy and water with each half dozen oysters.
   
   Famous patrons of the Union Oyster House have included Paul Newman, Muhammad Ali, Franklin D. Roosevelt, Bill Clinton, Ozzie Osbourne and Edward Kennedy. John F. Kennedy preferred Booth 18 upstairs which now has a dedication plaque. In 2003, the Union Oyster House was named a National Historic Landmark.
   
   As well as recounting the 180-year history of the restaurant and its Boston environs, Union Oyster House Cookbook has sixty of the restaurant's most famous recipes adapted for home use, including:
   
   Oyster House Clam Chowder
   Lobster Scampi
   American Bouillabaisse
   Shellfish in many forms: raw oysters and clams, Oysters Rockefeller, Clams Casino, Baked Stuffed Cherrystones, boiled and broiled lobster
   Pan Seared Haddock
   Boston Baked Beans
   Hot Indian Pudding
   Boston Cream Pie
   
   Illustrated with historic photographs and artwork in color and black and white and including interviews with the owners Joe Milano and Mary Anne Milano Picardi, chef William Coyne and other long-time employees, this a both a practical cookbook and a testament to a restaurant that has been part of the fabric of Boston for 280 years.
   
   Foreword by Senaator Edward M. "Ted" Kennedy
   
   About the authors:
   
   Jean Kerr is author of Mystic Seafood: Great Recipes, History and Seafaring Lore from Mystic Seaport. She is Editor of Taste of the Seacoast, the Boston-Portland, Maine food and wine magazine.
   
   Spencer Smith is a publisher and writer based in Maine

No comments about Yankee New England Cookbook: More Than 160 Recipes for Every Season.

5 comments about The Hay Day Country Market Cookbook.

1. I heartily agree with all the reviews. This cookbook is wonderful. I had never heard of the Hay Day Country Market (being a midwesterner) but was intrigued by the book. I bought it a year ago and it is a constant reference. I have even given this book as gifts to 5 people and each has loved. My particular favorites are the Pecan Crusted Chicken and Homemade Ginger Brew. Buy it and enjoy!!



2. I received this cookbook as a gift, and bought another copy for a friend from Amazon. This is my favorite cookbook. Everything I have made is delicious, fresh and has an original twist. The recipes are simple to make and fabulous. Everyone that eats one of these dishes asks me for the recipe.



3. This book is full of delicious and unique recipes. The recipes are very detailed--the writers do not leave out any steps (which is good for a beginner like me). The book is also fun to read through--there are interesting tips on a variety of foods and stories about the original markets.



4. Words cannot describe how great this cookbook is. The pages are all covered with my exclamation points that I don't give out easily. I don't often repeat recipes...except the ones in this book. Inventive but also classic, seasonal, informative, fresh, healthy, flavorful, yum yum yum yum. If you don't like this book I will refund your money--just kidding, but that is how much I love it and want to spread the gospel.



5. One of the best I've used and I have a lot. The recipes are well written along with advice and stuff tastes great.

No comments about The Boston Globe Illustrated New England Seafood Cookbook.

2 comments about Cape Cod Wampanoag Cookbook: Wampanoag Indian Recipes, Images & Lore.

1. More Patti Page's "Old Cape Cod" than a collection of recipes, The Cape Cod Wampanoag Cookbook is a wonderful concoction of good reading and favorite meals simplified. Essays are interspersed with mouth-watering and heart-warming dinners, soups, chowders, and breads. A history of the cranberry bogs winds its way through one chapter, carefully following the transition from a time when native children crawled on hands and knees to pick cranberries by hand to the modern method of wet harvesting the bogs. A childhood spent as an Indian guide for hunting and fishing expeditions is well documented in charming narratives spinkled through the book. Earl Mills' voice comes throgh in stories which are divided according to the four seasons, telling readers how his people lived according to the land.
   The owner and cook of a popular Cape Cod restaurant for close to thirty years, Mills is Chief Flying Eagle of the Mashpee Wampanoags and former athletic director of the Falmouth , MA public schools. Breen, who has captured his spirit as well as a native respect for Mother Earth, has also captured Cape Cod at its best. Her thoughts on Thanksgiving are worth the price of this little gem of a book.
   I read the book cover to cover and then bought it for every one on my Christmas list. Readers, eaters and cooks alike will cherish this delightful gem!



2. I'm orginanly from Cape Cod and a small part Wampanoag, may even be related to Mr. Mills. Have tried some of the recipes and they
   take my back to my childhood in Orleans. I really enjoy the stories that he has written, I have been to some of those places. The book has been a great joy to me, it brings a smile to my face and a warm feeling in my heart, thank you for the return trip to my younger years, both with the stories and places but also the wonderful recipes

No comments about The Boston Globe COOKBOOK FOURTH EDITION, Completely Revised and Updated: A Collection of Classic New England Recipes.

1 comments about Best of the Best from New England: Selected Recipes from the Favorite Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New Hampshire,.

1. I give this cookbook as gifts all the time. I've had it myself for years and I enjoy cooking from it. It is truly "New England" cooking and the recipes are fantastic!