Hometown Cooking in New England: From Stews and Chowders to Cobblers and Pies: The Best Traditional Recipes from Yankee Community Co

The editors of this book looked through community cookbooks in six New England states to offer what seemed best: ``Haying Time Ginger Drink''; Kennebunkport crabmeat souffle; squash pickles; oat scones (from Marblehead, Mass.). They've done a thorough job, though the pickings are a bit predictable. Their vegetable lasagne, for instance, isn't unique; the oatmeal pie is rather heavy; minestrone can be found in many other sources, as well as in this one, and here isn't particularly distinguished. Presentation is straightforward, including compact, faintly quaint black-and-white illustrations, but without any information given on the communities from which these foods hail. What could be a prime opportunity for storytelling or local travel instead keeps its culinary heels close to the ground. (Aug.)