The YANKEE COOK BOOK An anthology of INCOMPARABLE RECIPES FROM THE SIX NEW ENGLAND STATES and a Little Something about the People whose Tradition for Good Eating is herein permanently recorded by IMOGENE WOLCOTT from the files of YANKEE magazine and from Time-worn Recipe Books and many Gracious Contributors.
Coward-McCann: New York (1939). Third printing.
Hardbook VERY GOOD very good dj.
Illustrated endpapers and various decorations by Edwin Earle and Alanson B. Hewes. 416 pages.THE bible of New England Food- 600 recipes from the six New England States; full of history, community, legend by the editor of American Cookery Magazine.
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The best of the best of recipes from the six New England States- plain cooking in the world which have been brought together and tested by the editor, an expert in her field-recipes ranging from the much-debated chowders and baked beans to squirrel pie and red flannel hash. Many variations on chowders and other New England delicacies and staples are given - variations peculiar to localities and to tastes. The cooperation of Yankee Magazine and of many contributors who have offered recipes which have been treasured secrets in their families for many years in addition to the wonderful collection already in the hands of the editor has made possible the most complete and practical book of its kind ever published. In addition its special articles make it a book for pleasure as well as use. No kitchen can be complete without it.
The editor, Imogene Wolcott, has been for years a home and food authority who broadcasts daily to millions of radio listeners and who directs the Homemakers' Service for a great chain grocery. Formerly a woman's magazine editor and food-account executive for an advertising agency, she knows her field and believes that anyone can be a fancy cook, but it takes a really good cook to be a plain cook.
The Contributors: Wilbur L. Cross, well-known New Englander and man of letters, writes the introduction.
Laura E. Richards reminisces delightfully about the State of Maine and suggests some succulent old recipes.
Frederic F. Van de Water boasts quite properly of Vermont cooking;
Sydney Wooldridge takes fine care of "sugaring off"; Clarence M. Webster gives a witty account of a Connecticut Church Supper; "Joe" Lincoln, Cape Cod's first citizen, has something to say of chowders;
Christopher La Farge breaks into verse on a Rhode Islander's conception of a clambake;
and Marjorie Mills, a top food expert in her own right, contributes a lively chapter on herbs.
There are other special articles and many anecdotes and amusing stories connected with New England cooking.