Eating New England

New England food traditions go deeper than clambakes and baked bean suppers: today the region is a major source of organically grown farm produce and specialty foods. Juliette and Barbara Rogers uncover the best traditional, ethnic, and gourmet specialties in the six New England states.      • Find pasture-raised beef and lamb and free-range chicken and eggs      • Pick heirloom apples in Vermont, pumpkins in New Hampshire, and blueberries in Maine      • Visit cider mills and microbreweries      • Sample fresh maple syrup      • Discover the best clam shacks on Narragansett Bay      • Find rare Portuguese mountain cheeses in Providence      • Catch the herring run on Cape Cod      • Taste fresh farmstead goat cheese      • Both a where-to guide and as a book on food and eating      • Includes the whole spectrum of up-market and down-market items Divided geographically and cross-referenced by product, Eating New England showcases the highest quality, no matter how obscure the location. The authors emphasize not just finding a particular ingredient or product, but putting it in context by showing travelers where to learn about its history, and where to see it being made.