Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England's shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders' favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bak... Read More
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Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England's shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders' favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bak... Read More
Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England's shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders' favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bakers, classic recipes and some modern twists on beloved standards, this mouthwatering history of New England pies offers something for every appetite.
Details
Pages: 160
Publisher: Arcadia Publishing Inc.
Imprint: The History Press
Series: American Palate
Publication Date: 5th October 2015
State: Massachusetts
Illustration Note: Color sigs / inserts
ISBN: 9781626197725
Format: Paperback
BISACs: TRAVEL / Pictorials (see also PHOTOGRAPHY / Subjects & Themes / Regional) PHOTOGRAPHY / Subjects & Themes / Regional (see also TRAVEL / Pictorials) HISTORY / United States / State & Local / New England (CT, MA, ME, NH, RI, VT)
Reviews
"Mr. Cox might just be the pied piper to lead a resurgence of interest in our region's cooking. With his deep historical knowledge, vivid language, and great storytelling skills, I found myself deliciously wrapped up in New England pie crust." Frank's Feast
Author Bio
Jacob Walker spends most of his time along the coast of Massachusetts. He is the creator of the New England Chowder Compendium, a nationally recognized project at the University of Massachusetts–Amherst devoted to examining all things chowder. Rob Cox spends far too little time along the coast of Massachusetts. A former paleontologist and molecular biologist, he has a doctorate in history from the University of Michigan and works at the University of Massachusetts–Amherst. He is author of Body and Soul: A Sympathetic History of American Spiritualism (Charlottesville, 2003) and editor of and contributor to The Shortest and Most Convenient Route: Lewis and Clark in Context (Philadelphia, 2004).
Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England's shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders' favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bakers, classic recipes and some modern twists on beloved standards, this mouthwatering history of New England pies offers something for every appetite.
Pages: 160
Publisher: Arcadia Publishing Inc.
Imprint: The History Press
Series: American Palate
Publication Date: 5th October 2015
State: Massachusetts
Illustrations Note: Color sigs / inserts
ISBN: 9781626197725
Format: Paperback
BISACs: TRAVEL / Pictorials (see also PHOTOGRAPHY / Subjects & Themes / Regional) PHOTOGRAPHY / Subjects & Themes / Regional (see also TRAVEL / Pictorials) HISTORY / United States / State & Local / New England (CT, MA, ME, NH, RI, VT)
"Mr. Cox might just be the pied piper to lead a resurgence of interest in our region's cooking. With his deep historical knowledge, vivid language, and great storytelling skills, I found myself deliciously wrapped up in New England pie crust." Frank's Feast
Jacob Walker spends most of his time along the coast of Massachusetts. He is the creator of the New England Chowder Compendium, a nationally recognized project at the University of Massachusetts–Amherst devoted to examining all things chowder. Rob Cox spends far too little time along the coast of Massachusetts. A former paleontologist and molecular biologist, he has a doctorate in history from the University of Michigan and works at the University of Massachusetts–Amherst. He is author of Body and Soul: A Sympathetic History of American Spiritualism (Charlottesville, 2003) and editor of and contributor to The Shortest and Most Convenient Route: Lewis and Clark in Context (Philadelphia, 2004).