Eating New England (A Food Lover's Guide to Eating Locally)

New England food traditions go deeper than clambakes and baked bean suppers: today the region is a major source of organically grown farm produce and specialty foods. Juliette and Barbara Rogers uncover the best traditional, ethnic, and gourmet specialties in the six New England states.



     • Find pasture-raised beef and lamb and free-range chicken and eggs

     • Pick heirloom apples in Vermont, pumpkins in New Hampshire, and blueberries in Maine

     • Visit cider mills and microbreweries

     • Sample fresh maple syrup

     • Discover the best clam shacks on Narragansett Bay

     • Find rare Portuguese mountain cheeses in Providence

     • Catch the herring run on Cape Cod

     • Taste fresh farmstead goat cheese

     • Both a where-to guide and as a book on food and eating

     • Includes the whole spectrum of up-market and down-market items



Divided geographically and cross-referenced by product, Eating New England showcases the highest quality, no matter how obscure the location. The authors emphasize not just finding a particular ingredient or product, but putting it in context by showing travelers where to learn about its history, and where to see it being made.

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