Eating New England: A Food Lover's Guide to Eating Locally

by Juliette Rogers, Barbara Rogers

Where to find the best fresh, authentic local foods in New England, from Connecticut to Maine. New England food traditions go deeper than clambakes and baked bean today the region is a major source of organically grown farm produce and specialty foods. Juliette and Barbara Rogers uncover the best traditional, ethnic, and gourmet specialties in the six New England states.

     • Find pasture-raised beef and lamb and free-range chicken and eggs
     • Pick heirloom apples in Vermont, pumpkins in New Hampshire, and blueberries in Maine
     • Visit cider mills and microbreweries
     • Sample fresh maple syrup
     • Discover the best clam shacks on Narragansett Bay
     • Find rare Portuguese mountain cheeses in Providence
     • Catch the herring run on Cape Cod
     • Taste fresh farmstead goat cheese
     • Both a where-to guide and as a book on food and eating
     • Includes the whole spectrum of up-market and down-market items

Divided geographically and cross-referenced by product, Eating New England showcases the highest quality, no matter how obscure the location. The authors emphasize not just finding a particular ingredient or product, but putting it in context by showing travelers where to learn about its history, and where to see it being made. 30 black & white photographs

Genres: Food

356 pages, Paperback

First published September 1, 2002

Reviews

[Carlie · Rating 5 out of 5]

This is a wonderful book that I had been eyeing for some time and then Aaron gave it to me for Christmas. Its a new take on the local restaurant guide. This book is a guide to local food sources. Local cheese makers, mills, orchards....whatever you're looking for, its there. I only wish they had information for places in New York which is technically "not New England!"