Nantucket and Other New England Cooking

by Nancy Hawkins, Arthur Hawkins, Mary Allen Havemeyer

Natural and cultivated foods indigenous to Nantucket are discussed, and instructions for preparing dinners, lunches, and snacks of the island and its immediate environs are offered

212 pages, Hardcover

First published June 1, 1976

Reviews

[Fredrick Danysh · Rating 3 out of 5]

New England is known for its seafood. This collection of of recipes highlights the different dishes of the region. There are also some recipes for interesting preserves and candies.