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.
This book title, Eating New England (A Food Lover's Guide to Eating Locally), ISBN: 9780881505214, by Juliette Rogers, Barbara Rogers, published by Countryman Press (September 17, 2002) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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