TITLE: JUNE PLATT'S NEW ENGLAND COOK BOOK
AUTHOR: June Platt, with an introduction by James Beard
PUBLISHER, COPYRIGHT INFO: Atheneum, 1971, assumed first edition
DESCRIPTION: Hardcover with dust jacket, 6" x 8 1/2", 239 pp.
BLURB/FLYLEAF: New England cooking may be one of the most maligned regional styles in America. Its range is far greater than from Baked Beans to Pumpkin Pie, as June Platt, who moves without trauma from the Cordon Bleu to the "Boston and Maine" school, amply proves in this new collection of recipes. Over 250 in number, they describe the whole spectrum, from chowders inherited in all their elegant simplicity from our Yankee forebears to very sophisticated party desserts dreamed up in the Connecticut suburbs - wonderfully varied dishes capitalizing on blueberries, apples, maple products, seafood and all the other viands of plentiful profusion in New England; and there is a special bonus section of wines and preserves to "put up" at home.
Whether flying with Miss Folsom's Land-of-the-Sky Pudding or Scootin'-'Long-the-Shore (the name of a Cape Cod and Offshore Islands classic dish), you will find enough delightful confection and nourishing fare here to carry you from the North Country Fair to Narragansett Bay and back again. Don't stop at Snickerdoodles - make some Rinktum Ditty too. And after the Cranberry Troll Cream, how about some Humpty Does?
CONDITION BOOK: Very Good+, with tight and square binding, clean and bright pages; some light soiling to outer page edges.
CONDITION DUST JACKET: Good, with shelf wear, rips/chips/tears, scuffing/rubbing/some soiling, repaired by former owner near bottom with tape.
