The New England area offers an abundance of food from the Atlantic Ocean, fields, and woods. The elegant and easy recipes present here come from the earliest Native Americans to the influx of international flavors, and are designed for many different occasions. Menus make for easy planning with all the recipes contained in the cookbook. The history chapter captures the true traditions of the region and an insight into the background of many of the dishes. The pictures show New England at its best–fresh seafood, vegetables, and fruit. Tantalizing recipes include scallop puffs, salmon with lobster sauce, acorn squash with cranberries, and ginger blueberry pie.
