Celebrating the Vibrant Local Food Culture of Connecticut’s Culinary Capital—With More Than 50 Recipes from Over 30 Top Restaurants Net proceeds from the sale of this book benefit The Connecticut Mental Health Center Foundation (cmhcfoundation.org), which helps people with serious mental illness and addictions live healthy, safe, and meaningful lives in the Greater New Haven community. The CMHC Foundation believes that access to wholesome fresh food that tastes delicious and is well prepared is crucial to the health and well-being of everyone.

Good old-fashioned home cooking is the keynote of this treasury of classic New England cuisine. Included are over 300 wholesome, easy-to-prepare recipes including Nantucket scallop chowder, chicken pot pie, Boston baked beans, Connecticut stuffed baked salad, apple pan dowdy, Rhode Island johnnycake, mincemeat pie, Parker House rolls, Boston cream pie, lobster five ways (boiled, baked, broiled, fried, and Newburg), Yankee pot roast, and many more. Arranged as a "seasonal cookbook," this book is designed to serve you as a sort of culinary calendar, providing useful food preparation hints and information on a day-by-day basis. The recipes call for fruits, vegetables, meat, and fish available during each season, and dishes are specially chosen to be suitable to seasonal temperatures. Moreover, the recipes are accompanied by charming observations on New England weather and the appropriateness of various foods and dishes to the time of the year. A final section contains favorite recipes from 41 famous New England inns: The Red Lion Inn, Stockbridge, Massachusetts; The Dog Team Tavern, Middlebury, Connecticut; Christmas Farm Inn, Jackson, New Hampshire; and many more. Staples of New England kitchens for generations, the dishes in this unique guide will be welcomed by anyone who delights in time-honored traditional culinary fare.

A 2016 James Beard Award nominee featuring more than eighty recipes from New York-based food writer and author of the popular dessert blog Love, Cake. Raise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen. Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices—including vanilla, cinnamon, peppercorns, and cardamom—The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal.

Fairfield County stakes a claim to some of Connecticut’s most diverse terrain, an enviable proximity to New York City, and a discerning community of food lovers driving the demand for a vibrant dining scene. The Gold Coast boasts some of the country’s toniest neighborhoods, such as Greenwich and Southport, as well as the state’s largest cities, including the historic port city of Norwalk, the corporate-minded Stamford, and the diverse Bridgeport. Fine dining, dense downtown dining districts, and neighborhood bodegas are equally at home along this dense and diverse corridor. Along Fairfield County’s suburban center are such towns as Ridgefield, New Canaan, and Westport, whose historic Main Streets and cultural landmarks draw a family-oriented population. As a result, reclaimed taverns, farmers’ markets, and upscale dining districts scattered with family-friendly options abound. At the landlocked northern fringes, quiet enclaves such as Easton, Wilton, and Newtown have large swaths of protected and undeveloped land, as well as bountiful farmland and a handful of farm-to-table restaurants. With recipes for the home cook from over fifty of the area’s most celebrated restaurants and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Fairfield County Chef’s Table is the ultimate gift and keepsake cookbook for both tourists and locals.

Incredible Recipes Inspired by the Traditional Tastes of New England Celebrate the rich, historic flavors of New England adapted for the modern home cook with 125 one-of-a-kind recipes from a distinguished Boston restaurant chef and contestant on Top Chef. Stacy Cogswell was born and raised in New England and this is her love letter to the region - recipes that embrace traditional New England fare, but with a fresh twist that feels right at home on your dinner table. The New New England Cookbook follows the seasons of the northeast, highlighting foods and produce when they're most fresh, delicious and abundant. Delight in the crisp, warm taste of fall with Roasted Monkfish with Farro Risotto and Sautéed Brussels Sprouts and a marvelous dessert of Walnut Brown Butter Cake with Roasted Apples and Salted Caramel. Cozy up in winter with a hearty dinner of Braised Pork Shanks with Spinach Dumplings and Garlic Chips. In spring, refresh your taste buds and spirit with Seared Scallops with Orange Braised Baby Carrots, Sweet Pea Puree and Pea Tendrils. Come summertime, revel in fresh-off-the-boat seafood and farm produce with Butter Poached Lobster Rolls with Lemon Aioli or Grilled Salmon with Peperonata and Zucchini Fritters. Whether you're a New England local or a distant fan of the distinct flavors in restaurants along this beautiful rocky coast, you're sure to be wowed over and over again with each recipe from The New New England Cookbook that showcases the delicious wonder this region has to offer.

Over twenty thousand miles of highways and main streets crisscross the state of Connecticut, inviting hungry travelers and locals into the more than one hundred diners that dot the roadways. Among these eateries are some of the most prized American classic diners manufactured by such legendary builders as DeRaffele, O'Mahony, Tierney and Kullman. Author Garrison Leykam hosts a road trip to Connecticut's diners, celebrating local recipes and diner lingo--order up a #81, frog sticks or a Noah's boy with Murphy carrying a wreath--as well as stories that make each diner unique. Tony's Diner in Seymour still keeps pictures of the 1955 flood to always remember the tragedy the diner overcame. Stories like these--of tragedy, triumph, sanctuary, comfort and community--fill the pages in this celebration of classic and historic diners of the Nutmeg State.

Ralph Nader and his family share recipes inspired by his parents’ commitment to the healthy diet of their homeland of Lebanon. “More than just a collection of recipes, though, this is a window on a culture and a family. Nader’s description of his mother convincing 8-year-old Ralph to eat radishes speaks volumes about this persuasive matriarch and the tireless activist she raised.” —Washington Post Book Club Ralph Nader is best-known for his social critiques and his efforts to increase government and corporate accountability, but what some might not know about him is his lifelong commitment to healthy eating. Born in Connecticut to Lebanese parents, Nader’s appreciation of food began at an early age, when his parents, Rose and Nathra, owned an eatery, bakery, and delicatessen called the Highland Arms Restaurant. The family eschewed processed foods and ate only a moderate amount of lean red meat. Nowadays, the Mediterranean diet is considered one of the healthiest on the planet, but in the 1930s and ’40s of Nader’s youth it was considered by many Americans as simply strange. Luckily for Nader and his siblings, this didn’t prevent their mother, Rose, from serving the family homemade, healthy meals—dishes from her homeland of Lebanon. Rose didn’t simply encourage her children to eat well, she took time to discuss and explain her approach to food; she used the family meals to connect all of her children to the traditions of their ancestors. The Ralph Nader and Family Cookbook shares the cuisine of Nader’s upbringing, presenting Lebanese dishes inspired by Rose’s recipes that will be both known to many, including hummus and baba ghanoush, as well as others that may be lesser known, such as kibbe, the extremely versatile national dish of Lebanon, and sheikh al-mahshi—”the ‘king’ of stuffed foods.” The cookbook includes an introduction by Nader and anecdotes throughout. The Ralph Nader and Family Cookbook will entice one’s taste buds, while sharing a side of Ralph Nader that may not be commonly known, though will not surprise anyone familiar with his decades of activism and involvement in consumer protection advocacy.