Claire Hopley

I have to say I am kind of disappointed by this booklet. In the introduction, the author mentions that "these days" you can buy all sorts of nifty mustards made with wine, beer and even whiskey. I was hoping to get some recipes for such mustards, but the only recipes for mustard are your standard yellow, Dijon, and a couple of other spiced mustards. For a 32 page pamphlet only having 3 full pages of mustard recipes is a let-down. Lots of recipes for what to do with said mustard, however, like many of the earlier Country Wisdom pamphlets don't expect much by way of vegan or even vegetarian recipes.… (mer)

I was slightly surprised when I noted how thick Claire Hopley's New England Cooking is. I grew up in New England, and somehow I hadn't come away with the impression that there were that many regional recipes to delve into. Nor have I seen this many recipes in other books that concentrate on that region.

Ms. Hopley found so many recipes by stretching well past the obvious, stereotypical New England recipes such as clam chowder or apple pie with cheddar. She explores cookery from all corners of New England, both modern and historical.

The mushroom lasagna, for instance, is an unusual take on a hearty favorite. It's clever and delicious, and quite easy to make. There are simple bean salads; cheddar and potato soup ("a tradition in Vermont"); notes on New England cheeses; Shaker recipes; cobblers of all types; the oh-so-necessary strawberry shortcake; plenty of seafood recipes for fish and shellfish alike; and more. Whether it's a dish that uses a New England-favorite ingredient such as berries or cheddar, or a dish that's been served in a New England state for years, you'll probably find it in here somewhere. The fare is homey and comforting, yet creative and elegant. It combines the best of tradition and invention.

View full review at ErrantDreams.… (mer)