The New England clam shack cookbook - Info and Reading Options
favorite recipes from clam shacks, lobster pounds, & chowder houses
By Brooke Dojny
"The New England clam shack cookbook" was published by Storey Books in 2003 - North Adams, MA, it has 211 pages and the language of the book is English.
“The New England clam shack cookbook” Metadata:
- Title: ➤ The New England clam shack cookbook
- Author: Brooke Dojny
- Language: English
- Number of Pages: 211
- Publisher: Storey Books
- Publish Date: 2003
- Publish Location: North Adams, MA
“The New England clam shack cookbook” Subjects and Themes:
- Subjects: ➤ American Cookery - Cookery (Seafood) - Cookery, American - New England style - American Cooking - Cooking (Seafood) - Cooking, american, new england style - Seafood
Edition Specifications:
- Pagination: xi, 211 p. :
Edition Identifiers:
- The Open Library ID: OL17908409M - OL2956727W
- Online Computer Library Center (OCLC) ID: 50808968
- Library of Congress Control Number (LCCN): 2002152115
- ISBN-10: 1580174736
- All ISBNs: 1580174736
AI-generated Review of “The New England clam shack cookbook”:
Snippets and Summary:
According to legend, it was a hot July day in Essex, Massachusetts, in 1916 when Lawrence "Chubby" Woodman invented the first fried clam by rolling a shucked whole-belly soft-shell clam in some crumbs and immersing it in the cauldron of hot oil he used for frying his fried potato chips.
"The New England clam shack cookbook" Description:
The Open Library:
A cookbook that offers a glimpse into the history and tradition of the clam shacks. lobster pounds, and chowder houses of New England, including recipes for clam fritters, roast bluefish, and crab cakes.
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