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The New England Orchard Cookbook: Harvesting Dishes & Desserts from the Region´s Bounty
Linda Beaulieu
€ 27.57
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Description for The New England Orchard Cookbook: Harvesting Dishes & Desserts from the Region´s Bounty
Hardback. Num Pages: 320 pages, 195 colour illustrations. BIC Classification: 1KBBE; WBN; WBT. Category: (G) General (US: Trade). Dimension: 243 x 194 x 23. Weight in Grams: 1057.
A classic regional cookbook filled with recipes from iconic orchards and cider mills throughout New England. Many of the featured farms grow more than just the beloved apple––pears, peaches, berries, and more––and over 200 recipes included in this book reflect that bounty. From sweet desserts to savory dinners, the recipes in The New England Orchard Cookbook are designed for the home cook and pay homage to the abundance of the local farm. Throughout are features about life and work at the orchards alongside gorgeous photography.
A classic regional cookbook filled with recipes from iconic orchards and cider mills throughout New England. Many of the featured farms grow more than just the beloved apple––pears, peaches, berries, and more––and over 200 recipes included in this book reflect that bounty. From sweet desserts to savory dinners, the recipes in The New England Orchard Cookbook are designed for the home cook and pay homage to the abundance of the local farm. Throughout are features about life and work at the orchards alongside gorgeous photography.
Product Details
Publisher
Rowman & Littlefield
Format
Hardback
Publication date
2016
Condition
New
Number of Pages
320
Place of Publication
Old Saybrook, United States
ISBN
9781493025404
SKU
V9781493025404
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Linda Beaulieu
Linda Beaulieu is an award-winning food and travel writer. She received the prestigious James Beard Award for magazine writing for an article on Native American food, which appeared in the National Culinary Review. She is also the author of The Providence & Rhode Island Cookbook and the Providence and Rhode Island Chef’s Table.
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