Keith Stavely

Part 1. Cooks & Cookbooks Part 2. Recipes & Commentaries; Notes; Sources; Bibliography; Illustrations & Credits.

An interesting and well-written look at the cuisine of New England, from the early 1600s up to the early 1900s. Did you know that lobsters, mussels, and clams, all now very expensive luxury foods, were so abundant for the early settlers of Plymouth that they were considered “trash food”? These and other informative tidbits of information are followed by a number of recipes – an ideal book for the culinary historian who looks for accuracy in the kitchen!