The New England cookbook by Jane Putnam Littlefield

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The cooking of New England traces its roots back to the Pilgrims. Since then, it has developed into a sophisticated cuisine including some of America's favorite dishes. Clam chowder, Parker House rolls, chow-chow. Indian pudding, Boston brown breads, red flannel hash and Yankee pit roast are just some of the New England specialties beloved throughout the country.

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Published January 1, 1986 by Gallery Books. 128 pages
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