The Yankee magazine cookbook

About this book

Yankee Magazine was founded in 1935 and is based in Dublin New Hampshire United States. It is a bimonthly magazine devoted to New England travel home food and features. With a paid circulation of 317 000 and a total readership of nearly 2 million it is published by Yankee Publishing Incorporated (YPI) one of the few remaining family-owned and independent magazine publishers in the United States. This was the first book they published with a collection of over 265 hearty home-style dishes ranging from soups and stews to meats seafood game and desserts. The recipes are easy to follow and include such New England favorites as Parker House Rolls Oyster Stew Boston Baked Beans rock Cornish Game Hens Jonny cake Cider Sherbert Deviled Crab and Strawberry Shortcake. there are northeast Indian recipes (such as "Henry Melixs Wampanoag Clam Pie") and tips on such regional specialties as lobster cornbread venison rabbit and cooking with snow. In addition to its complete step-by-step cooking instructions with special tips and hints from some of New Englands most experienced cook THE YANKEE MAGAZINE COOKBOOK is filled with information about New Englands cherished cooking. What is scrod? What is the difference between slumps grunts and pan-dowdys? Whats the old-fashioned way to clarify stock? Where did chowder come from?: This is a cookbook with that distinctive Yankee accent salted with old-fashioned line-cuts and with the anecdotes aphorisms folklore and history that characterize "Yankee" magazine - a combination that makes for good reading as well as good eating.