TREADWAY INNS COOK BOOKAcross New England and as far South as Pompano Beach, Florida, the Treadway Inns are known for old-fashioned hospitality, good cheer, and a cuisine that is legendary. Such names as the Publick House in Sturbridge, Massachusetts, and the Toy Town Tavern, near the famous Cathedral in the Pines, conjure up the nostalgic memory of meals that were mouth-watering in their ingredients and heart-warming in their plenty. Delicacies like green Spring Mountain trout on water cress with almond butter, skillet corn bread, and red cabbage with apples and red wine grace a menu that combines the skill of Continental cooking with the heritage of America.
Now, in a cook book remarkable for its simplicity, common sense, and complete adaptation to the small kitchen, Ann Roe Robbins brings this menu into your own home. From "drinks to cool you in the summer and warm and comfort you in the winter" to "desserts to splurge on," these recipes are a treasury of the rich, the unusual, and the delicious. Interspersed with fascinating in-sights into the great kitchens of the inns, and the legends that surround them, are recipes for such regional specialties as turkey soup, Indian pudding, cranberry crunch, and black bottom pie.
Each chapter begins with a description of one of the inns and a short, pungent, introduction in which Mrs. Robbins takes up such matters as the definition of an appetizer, how to knead bread, and which desserts are most popular at the inns. Included in the book are simple but explicit instructions on how to tell lean fish from fat, make homemade stock with-out the equipment of a hotel kitchen, turn a basic bread recipe into dozens of delicious and unusual breads, and recipes for sole a la meuniere, onion soup, and omelets that rob these French specialties of their mystery.
Mrs. Robbins is an expert in her field, being a housewife, author, and traveler as well as just a good cook. She contributes to such magazines as House & Garden, American Home, and Better Homes & Gardens, and has written books on gardening as well as on cooking. She is the co-author, with Dione Lucas, of THE DIONE LUCAS MEAT AND POULTRY COOK BOOK.
Tells about the following Treadway Inns: