From Publishers Weekly This volume comprises two accomplished cookbooks, one historical and one modern. Three chapters, prepared by the staff of Plimoth Plantation, a living museum of Pilgrim history, discuss culinary history and translate into modern terms recipes from 16th- and 17th-century English cooks, American settlers and Wampanoag Indians. Selections range from the humble pease pottage (porridge) of nursery rhyme fame to a whimsical "snow" of cream, egg whites and sugar from which an edible "miniature winter landscape" was created. Even when Hornblower ( Do Ahead Entertaining ) takes over for modern dishes, most of these are steeped in tradition--for example, steamed brown bread and baked beans. The simple instructions can walk beginning cooks through complex procedures, such as timing an assortment of vegetables to accompany corned beef in a New England boiled dinner. Predictably, many of the dishes are hearty, but several offerings, notably seafood recipes such as salmon baked in grapefruit juice, are lighter. Copyright 1990 Reed Business Information, Inc. Read more Review Here is a classic collection of New England recipes from one of the leading outdoor museums in the country. Every year from May to November, thousands of visitors witness life as it was like in 1627, and that includes the cooking and dining! The Plimoth Plantation New England Cookery Book presents traditional New England cooking in its often underestimated variety. In three chapters devoted to 17th century cuisine, misconceptions are laid to rest that the Pilgrims' and Indians' diets were bland, meant solely to keep them on their feet. Now anyone can learn how to make a "Tench with a Pudding in Her Belly", "Jerusalem Artichoke Pie", or Wampanoag Indian "Samp and Fish". The rest of The Plimoth Plantation New England Cookery Book dishes up favorites from all periods of New England's history, from flummeries and slumps to later Italian and Portuguese arrivals. All recipes are fully adapted for the modern kitchen, with preparation time noted for each. From "Cranberry-Apple Muffins" and "Portuguese-Style Tuna" to "Gertrude Ward's Bread and Butter Pickles" and "Sara's Green Tomato and Apple Pie", these are mouthwatering treats that are part and parcel of an American culinary legacy made available for contemporary appetites! -- Midwest Book Review Read more See all Editorial Reviews
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