Foreword / by Ina Garten -- How long does it take to write a cookbook? -- Harbingers -- Fine kettles and potent pots -- Salad days -- Bivalve bliss -- For the love of lobster -- Gone fishin' -- Home on the free range -- Holy cow! (& other meaty matters) -- Farmstand fever -- Picnic pastimes & tailgating traditions -- Early to rise -- A baker's dozen and then some -- Attitude adjusters.;Collects recipes combining the culinary traditions of New England with cherished regional ingredients, including clam chowder, lobster rolls, cranberry barbecue sauce, cauliflower gratin with Vermont cheddar, and old-fashioned strawberry pie.
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