New England cooking relies upon the use of commonly stocked food items and a “sensible” ease of preparation–which is faithfully applied. Sherri Eldridge has prepared these recipes in a deliciously colorful format. Coupled with images of fresh seafood dishes, homemade breads and beautiful berry desserts, the cookbook is a tempting page-turner. Straightforward directions respect today’s busy schedules without compromise to quality. Cognac Creamed Crab and Layered Eggplant Provencal are balanced with beloved Yankee staples like Nantucket Seafood Chowder and a velvety-smooth Boston Cream Pie. The lure of summer’s harvest is stirred into Apple-Raisin Cole Slaw, Boston Spirited Baked Beans, Elegant Lobster Pie, Peach Crumb Cobbler and Indian Apple Pudding. In today’s “celebrity chef " climate, New England Summertime Cooking is as refreshing as a bowl of wild Maine blueberries in July. Captivating photographic vignettes convey the flavor of New England’s culinary, natural and historical culture. From the summits of Vermont’s Green Mountains, to remote lighthouse seascapes, wild blueberry fields, wildflowers and wild neighbors, the taste of life in New England’s summer season is an invitation that can be opened like a book. The New England Seasonal Cooking Series follows the guidelines of the American Heart Association for healthy adults. The Association’s regional affiliate also provided the author assistance with practical solutions for a heart-healthy diet. Harvest Hill Press contributes to the American Heart Association to further its life preserving efforts of research, outreach and education.
