Paperback; Published 9/15/2005; 320 Pages; ISBN 9780762731374
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With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors.
In The Providence and Rhode Island Cookbook, the author shares recipes from talented chefs, family, and friends. These recipes highlight the bounty of native seafood and produce, as well as clebrate the ethnic mix of people and the characters who have populated the state over time.
Find recipes for Buddy Cianci's Marinara Sauce or Linguine a la Nirope (Nirope stands for Nick, Ron, and Pete Cardi, local businessmen and owners of the Cardi Furniture chain); make a Wimpy Skimpy (spinach pie); and discover why Rhode Island chowder is like none other.
I always wanted to have all the recipes exclusive to RI. I had only notebook paper and recipe cards. I also didn't have all the ones I wanted. Now I do in one easy reading cookbook
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