Introduction: Cooking and eating at the end of the world -- Landing in New England -- My first moose and the Yankee palazzo -- A tale of two kitchens -- A land of all seasons -- Mock turtle soup and terroir -- Literary lobster and clam condoms -- Maple, mutton, and moose muffles -- The essential blueberry and the wild mushroom -- The great disappearing codfish and the perfect oyster -- Holy donuts, wholesome potatoes, and bean holes -- Rock farmers and stone soup -- Into the future.
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