Description
Book SynopsisSince the very first taste of maple syrup, New Englanders have pined for something sweet. The region's native plants (corn, squash, pumpkins), orchard fruits, fresh dairy products, even the early ice industry, all converged during the past four centuries to create culinary inspiration that seeded our developing nation for generations.
From the mountains of Maine to the farms of Vermont to the beachside villages of Cape Cod, New England has earned a reputation for fantastic desserts. What first started out as necessary, high-calorie sustenance has become an exercise in pleasure and a celebration of the seasons.
Indeed, it's not officially summer in New England until shortcake is soaked in sweet strawberries and cream. Soon blueberries, cherries, peaches, blackberries, and plums make an appearance, begging for crisp, nutty toppings, buttery crusts, and a melting pool of vanilla ice cream. Whether it's the cold, snowy winters that beckon us into the warmth of the kitchen o
