| Description |
142 pages, 16 unnumbered pages of plates : illustrations (some color) ; 23 cm |
| Bibliography |
Includes bibliographical references (pages 133-138) and index. |
| Summary |
Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New Englands shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders' favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bakers, classic recipes and some modern twists on beloved standards, this mouthwatering history of New England pies offers something for every appetite.--Page 4 of cover. |
| Subject |
Pies -- New England -- History.
|
|
Pies. (OCoLC)fst01063903
|
|
New England. (OCoLC)fst01241913
|
| Genre/Form |
History. (OCoLC)fst01411628
|
| ISBN |
1626197725 (paperback) |
|
9781626197725 (paperback) |
|
