New England is experiencing a food revolution: forget tired associations of clam chowder, baked beans, and Yankee pot roast. Jeremy Sewall and a new generation of chefs and food purveyors have transformed the culinary culture
of this most American of regiuons. This first cookbook to explore truly contemporary New England cuisine has the potential to do for New England cooking what Hugh Acheson's A New Turn in the South has done for Southern
cooking. In The New England Kitchen Sewall adapts the vibrant flavors of the New England table for today's palate with this collection of over 100 appealing recipes highlighting fresh-from-the-market ingredients for each season.
