Eating New England: A Food Lover’s Guide to Eating Locally - from the Traditional to the Unexpected

New England food traditions go deeper than clambakes and baked bean suppers: 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. 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 travellers where to learn about its history, and where to see it being made. The title includes details of: where to 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; and taste fresh farmstead goat cheese.