New England : Williams-Sonoma

From the freshest Dungeness crabs harvested in the Pacific Northwest to the juiciest blueberries picked in Maine, the New American cooking series celebrates the regional foods and culinary traditions of contemporary American cooking. This volume reflects the foods, recipes and ways of cooking that distinguish the region from the rest of the country. In addition to such classics as chowder, pot roast and bread pudding, this collection explores the vibrant palate of New England's contemporary cuisine. At the same time, it offers a lively portrait of the eclectic mix of foods and people that set the Northeast apart.