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.
- ISBN10 0881505218
- ISBN13 9780881505214
- Publish Date 20 September 2013
- Publish Status Active
- Out of Print 9 March 2021
- Publish Country US
- Publisher WW Norton & Co
- Imprint Countryman Press Inc.
- Format Paperback
- Pages 370
- Language English