Good Maine food
Subtitle: ancient and modern New England food & drink
By: by Marjorie Mosser ; with notes by Kenneth Roberts ; a new foreword & recipe notes by food historian Sandra Oliver
Contributors: Roberts, Kenneth Lewis, 1885-1957; Oliver, Sandra L. (Sandra Louise), 1947-
Publisher: Down East Enterprise
Published: 2010
Place of publication: Camden, ME
Language: eng
Number of pages: 470
ISBN-13: 9780892729111
Subjects: New England style; Cooking; American Cooking; History
Notes: Previously published under titles: Good Maine food, 1939, and 1947 and Foods of old New England, 1957.

Includes index.
Table of contents: title: Introduction : cooked in the good Maine way by Kenneth Roberts; title: Beverages and appetizers; title: Soups; title: Fish and shellfish; title: Game and poultry; title: Meats; title: Vegetables; title: Salads; title: Sauces, ketchups, and pickles; title: Eggs and cheese; title: Macaronis, rice, and stuffings; title: Fruits; title: Jellies and preserves; title: Breads, biscuits, and doughnuts; title: Pastries and pies; title: Desserts and dessert sauces; title: Cakes, cookies, and frostings; title: Candies; title: Kenneth Roberts on diet; title: Maine meals : one winter month; title: Cooking table; title: Equivalents; title: Weights and measures; title: Oven temperatures.