Catch the distinctive flavor of New England!

Welcome to New England...a land of stately lighthouses and craggy coastlines, of white church steeples and breathtaking fall leaves, of friendly country stores and romantic old inns, of winding mountain lanes and thriving cities. And from this glorious setting, over 500 recipes have been collected to capture the marvelous cuisine of the New England states of Rhode Island, Connecticut, Vermont, Massachusetts, New Hampshire, and Maine.

One hundred and seven of New England's most popular cookbooks have been selected to contribute their favorite recipes to this remarkable collection. Each chosen recipe is a time-honored, proven favorite that typifies New England cooking. Included are famous New England recipes such as Seafood Chowder, Lobster Stew, Steamed Clams, New England Boiled Dinner, Mulled Cider, Indian Pudding, Molasses Cookies, Cranberry Chutney, Beach Plum Jelly, and of course, Boston Baked Beans and Quick Brown Bread.

Also there are outstanding recipes ranging from traditional to trendy, including microwave, low-cal, crockpot, cooking on the grill, do-ahead, gourmet and quick-to-fix recipes for today's cooks.

These favorite recipes are complemented by photographs and interesting quips about the history, food, and folklore of New England. Let these superb recipes from outstanding New England cookbooks invite you into delightful, delicious New England...The Best of the Best from New England.

For the seafood recipes alone, you are going to love this cookbook!

• Edited by Gwen McKee and Barbara Moseley
• Comb bound
• Soft cover
• 336 pages
• 6 x 9 inches
• Illustrations
• Photographs
• ISBN-10: 0-937552-50-X
• ISBN-13: 978-0-937552-50-6
• Language: English
• Publisher: Quail Ridge Press (©1994)

Lobster Thermidor

A recipe from Ron Machtley, Congressman from Rhode Island.

12 lobsters, boiled   
1/4 pound fresh mushrooms   
2 tablespoons butter   
Salt and pepper, to taste   
2 ounces sherry or cooking wine (optional)   
2 tablespoons flour
1 cup milk or cream
1/4 cup diced Cheddar cheese
Paprika
2 egg yolks

Boil lobsters and remove meat.  Reserve shells.  Sauté lobster meat and sliced mushrooms in butter for 5 minutes.  Add salt and pepper to taste.  Add sherry and braise for 2 minutes.  Blend flour into mixture, then slowly stir in milk.  Add cheese and stir until it melts.  Sprinkle with paprika.  Remove from heat and blend in egg yolks.  Fill lobster shells.  Sprinkle with Parmesan cheese and a dash of paprika.  Place under broiler to brown.

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