The long-awaited paperback edition of the highly acclaimed book on the foods of New England, published in 1987 by legendary cookbook editor, Judith Jones, and her late husband, Evan Jones, is finally here. The Book of New New England Cookery is not only the most complete book written about the food and recipes of these six northeastern states—with three times the recipes of its leading competitors—but is also the first to include recipes of the many non-Yankee cuisines that have so enlivened and expanded the traditional repertoire. Not merely a great regional cookbook, it is also one of the best general volumes any cook can possess.
“Judith and Evan Jones bring the spirit of contemporary New England cooking to life in this wonderful cookbook filled with great recipes, anecdotes, and pieces of history. On one hand it is sophisticated, on the other it’s like a collection of family recipes—very New England indeed. Their love for the simple yet diverse foods of our region, evident on every page, makes this book as much fun to read as it is to cook from.”
—Jasper White, Chef/Partner of the Summer Shack and author of Jasper White’s Cooking From New England