Rhode Islanders have an ongoing fascination with food. Some attribute this to the state's ethnic mix: a large Italian population that has an inherent love of food, wine, and the good life; people of French and Portuguese descent, whose ancestral recipes are now a part of Rhode Island cuisine; and the Native Americans who were the first to use the bounty of the sea and land to prepare their meals. Whatever the reasons, Rhode Island's food traditions are steeped in history and today are part of a vibrant food subculture. In The Providence and Rhode Island Cookbook, author Linda Beaulieu explores the food of the Ocean State, especially in and around Providence, and reveals how such a small state can have so many big flavors.With more than 200 recipes and engaging sidebars about food, local lore, and state history, this book celebrates the dishes and culinary terms that are unique to Rhode Island. Home cooks will learn how to make their own Wimpy Skippys (spinach pies) or Zeppoles, and visitors will discover what a quahog is, how a cabinet can fit neatly in their hand, and why an Awful, Awful isn't awful at all. Celebrate the State's Biggest Flavors with Recipes Such As: South County Chicken PotpieBuddy Cianci's Marinara SauceLobster and Asparagus AgnolottiStuffed QuahogsLobster and Corn FrittersFried Doughboys with Honey ButterGlocester Cranberry Apple PiePortuguese Sweet BreadRhode Island Indian Meal CornbreadZucchini Ribbons with Tomatoes and Black OlivesNarragansett StrudelLittle Compton Corn ChowderBlock Island Monkfish Wrapped in Bacon
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