Rhode Island Recipes

Some attribute Rhode Islanders’ fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island’s cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.

The state of Rhode Island is so small, it’s more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money. Rue de l’Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens. With 100 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.

What happens when two food bloggers get into the kitchen with some favorite culinary souvenirs from their home state? They whip up a cookbook, of course! RHODE ISLAND RECIPES: CREATIVE, HEALTHY COOKING WITH ICONIC LOCAL FOODS includes family-friendly dishes -- appetizers, mains, sides and, yes, a few desserts -- that feature products from 17 Rhode Island companies. You've seen these iconic food products everywhere if you live in or visit The Ocean State. From grocery stores to gift shops, from the airport to the Internet, our local foods celebrate the best of Rhode Island. Del's Lemonade, Kenyon's Corn Meal, Dave's Coffee Syrup and all things Wicked Natural -- in this book, you'll find fun new ways to use the sauces, condiments and mixes we love so much that we stock them in our own pantries.We searched our state from end to end, visiting shops, farm stands and farmers markets to find the best culinary souvenirs. We tested and tasted, and chose the products with no influence from any of the companies. Then we headed to the kitchen to explore new ways to combine our finds with fresh, local ingredients.The end result? A cookbook that brings the best of the best products out of the gift shop and into your kitchen, in healthy, creative recipes that are easy for any home cook. Each recipe is illustrated with a droolworthy full-color photograph.Some of our favorites (we think they'll become your favorites, too) include:* "Buddy" Lasagne* Baked Clam and Corn Fritters* Weiner Spice Meatball Whole Wheat Pizza* Coffee Syrup Pulled Pork* Brussels and Broccoli With Maple Mustard Vinaigrette* Smoky Spicy Cole Slaw* Lemon Cake with Lemon(ade) Glaze* Rhode Island Hot ChocolateThe 30 original recipes feature whole grains, low-fat ingredients, and fresh produce. All recipes are labeled for vegetarian, vegan, gluten-free and dairy-free dietary preferences.The recipes can be made using substitutions, though we hope you'll visit Rhode Island or order these iconic food products online. The book tells you more about each of the companies, and gives information about where to order (many of the products available right here on Amazon.com).If your most-loved cookbooks wear their food splatters like a badge of honor, you'll want to have RHODE ISLAND RECIPES in the softcover edition. It's sure to become one of your favorites.

“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

A must-have baking bible from the James Beard award-winning baker and owner of the beloved Flour bakeries in Boston. Chang is best known for her bakery and sticky buns, but this is her most personal and comprehensive book yet.

Inside this cookbook, you'll find yummy recipes that show off the different kinds of food loved in Rhode Island. Try out classic favorites like Rhode Island Calamari, Block Island Blackberry Cobbler, and Johnnycakes. You can also enjoy comforting desserts like Rhode Island Apple Crisp and sweet Jamestown Jelly Donuts. Each recipe is made to bring out the special tastes of Rhode Island's food. It doesn't matter if you're new to cooking or a cooking pro - this cookbook is for everyone who wants to make delicious meals that celebrate Rhode Island's food culture. The recipes are easy to follow, and helpful tips are included to guide you. Bring Rhode Island's flavors into your own kitchen and have fun making and sharing yummy meals with your loved ones. Get your copy today and start cooking up a storm!

Some attribute Rhode Islanders’ fascination with food to the state's ethnic mix: Italians who have an inherent love of food; French and Portuguese descendents, whose ancestral recipes are a part of the fabric of Rhode Island’s cuisine; and the Native Americans who were the first to use the bounty of the sea and land. In the second edition of The Providence & Rhode Island Cookbook, author Linda Beaulieu shares more recipes from talented chefs, family, and friends. With more than 200 recipes and engaging sidebars this book celebrates the dishes and culinary terms that are unique to Rhode Island.

Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food. The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal. Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.