What Cooks in Connecticut, by Blanchard, Marjorie Page
Inventory #: 01372
Price: $15.00

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What Cooks in Connecticut, by Blanchard, Marjorie Page. Pequot Press: Chester, Connecticut, 1977. Edition: First edition stated. Softcover, 8vo, 5.5 by 9 inches, 121, [7 index] pages. Tan wraps with lettering on cover and spine in brown ink. Illustrated in black and white by Betsy Whidden. Copyright: American Revolution Bicentennial Commission of Connecticut

Condition: Very Good. Light wear to margins of cover. All pages clean, unmarked, and secure in cover.

Contents: This is a cookbook published to celebrate the bicentennial. In spite of the blurb from the back cover (below), this book is is mostly recipes with a few paragraphs of history to give them context. Each recipe is attributed to an individual with name and city of the contributor listed, and the typeface is a monospaced Currier-style that gives this cookbook the same look and feel of church cookbooks.

Publisher's Note:

A book of food and history brought together by those people who created both. Connecticut cooks recall with recipes what life has been like since our humble beginnings. We learn what the colonial housewife did with oysters a foot long, an overabundance of corn-meal and an unlimited supply of maple syrup. We see the dominant English influence of puddings and pies give way to the European influx of puddings and tortes and goulashes. We follow our changing eating habits through the introduction of casserole, the advent of the cocktail party, out to the barebcue and vegetable garden and back to the freezer and convenience cooking.

And as we travel with our taste buds down through the pages of Connecticut's history, we realize how much we owe to our cooks who provided us with a truly inspired variety of foods ranging from Corn Chowder and Ginger Spice Cake to Oyster and Salt Code Pie, Yorkshire Chicken, Plum Conserve, Stuffed Mushrooms Italiano, German Hazelnut Tort.

Connecticut truly lives up to its name of The Provision State.