What is Connecticut food? Which crops, livestock and seafood have shaped the complex cuisines that its people have cherished for more than four centuries?
This exciting investigation will please every food lover who appreciates the story behind a meal and every budding chef who longs for the secrets of favorite local dishes. With traditional recipes, reinterpretations and fascinating new classics, there's something here for all tastes, from familiar comforts like chicken potpie and fried oysters to curious concoctions like Grape-Nuts pudding and steamed cheeseburgers.
Details: By Eric D. Lehman & Amy Nawrocki
published 2012, 155 pages, softcover