| Description |
xii, 292 pages ; 24 cm |
| Contents |
Introduction: Cooking and eating at the end of the world -- Landing in New England -- My first moose and the Yankee palazzo -- A tale of two kitchens -- A land of all seasons -- Mock turtle soup and terroir -- Literary lobster and clam condoms -- Maple, mutton, and moose muffles -- The essential blueberry and the wild mushroom -- The great disappearing codfish and the perfect oyster -- Holy donuts, wholesome potatoes, and bean holes -- Rock farmers and stone soup -- Into the future. |
| Bibliography |
Includes bibliographical references (pages [288]-290) |
| Summary |
Following on the heels of her critically acclaimed 2012 memoir, Blue Plate Special, author Kate Christensen continues her exploration into autobiography and food in this important new culinary memoir about cooking at the end of the world, both geographically and metaphorically. |
| Subject |
Christensen, Kate, 1962-
|
|
Women authors -- American -- 21st century -- Biography.
|
|
Authors, American -- 21st century -- Biography.
|
|
Cooking.
|
|
Slow food movement.
|
|
Northeastern States.
|
| ISBN |
9781939017734 (hardcover) $24.95 |
|
1939017734 (hardcover) $24.95 |
|
