InNew England Open-House Cookbook, Sarah shares sensational New England cooking through the eyes of a born-and-bred New Englander who also happens to be a fabulous chef and writer. New England brings to mind hearty bowls and fabulous seafood—but also the freshest produce and dairy products. With her newest offering, Sarah opens up New England cooking, infusing it with the depth of flavor for which her cooking has come to be known. Sarah traveled throughout the region to gather recipes, visiting fishmongers, farmers, and chefs. In evocative prose that transports the reader to Maine’s rocky coast or the snowy Berkshire mountaintops, Sarah revels in the region’s bounty. It’s a through-the-menu cookbook, from breakfast all the way to “Attitude Adjusters”—beverages both alcoholic and non. All of New England’s signature dishes are here, including a wealth of bivalvian soups and stews. There’s a full 19-recipe chapter celebrating lobster: a Grilled Lobster with Decadent Champagne Butter is here, plus 3 kinds of lobster rolls and a Lobster Nicoise Salad. There are Sticky Maple-Hoisin Short Ribs, a Cape Cod Spoon Roast, Crispy Potatoes with Garlic and Rosemary, Cranberry Chicken Salad, and 26 more perfect-for-a-picnic recipes. Plus a broad collection of desserts—including Sconset Caramel Fudge Brownies.

Author Biography

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution. During that time, she collaborated on The Silver Palate Good Times Cookbook. Her other books include Nantucket Open-House Cookbook, Pedaling through Provence Cookbook, and Saltwater Seasonings: Good Food from Coastal Maine, amongst others. Sarah writes a weekly food column for Nantucket’s Inquirer & Mirror newspaper, teaches cooking classes.

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