TREADWAY INN COOKBOOK by Ann Roe Robbins

TREADWAY INN COOKBOOK

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KIRKUS REVIEW

Anyone who has traveled by car through New England is familiar with the Treadway Inns, scattered as they are through Massachusetts, Vermont, Connecticut. Then there is one in Rochester, the first experiment of a country inn in a city setting; another in Meadville, Pennsylvania; and one in Vero Beach, Florida; two in Cooperstown, N.Y. Their standard for food is high and there are specialties- some known throughout the chain, others, for specific areas. Ann Roe Robbins, whose own cookbooks are widely known, has collected those from each of the Treadway Inns, and brought them under one cover, with some excellent basic suggestions that will endear her to any housewife, with something of the different inns, and- in the recipes themselves- thoughtful attention paid to the adaptation of inn kitchen cookery to the facilities of the average kitchen and household needs. I found lots of tempting suggestions for my own kitchen; the section on fish was particularly helpful and provocative. The order follows the usual routine:- Beverages, Appetizers, Soups, Fish, Meat, Poultry, Luncheon Dishes, Vegetables, Salads, Breads, Desserts, and a final section on wines. What sounds- titlewise- like a first rate publicity stunt for the inns, turns out to be a first rate cookbook.

Pub Date: April 10th, 1958
Publisher: Little, Brown