Description
Quahog shells, breadcrumbs and chopped clams are the modest ingredients that come together to make the beloved food nicknamed "stuffie." David Norton Stone's Stuffie Summer follows a delicious journey through Rhode Island and Massachusetts in search of the perfect stuffed quahog. Stuffed with history, tastings and humor, Stuffie Summer explores why, in a state defined by its unique foods, the stuffie is the appetizer of choice. It is an adventure that ends in Stone's own Rhode Island kitchen where, in a fitting farewell to his Stuffie Summer, he sums up his journey in a few stuffie recipes of his own.
Author: David Norton Stone
Publisher: Fry Pots Publishing
Published: 10/25/2014
Pages: 90
Binding Type: Paperback
Weight: 0.21lbs
Size: 7.80h x 5.08w x 0.19d
ISBN13: 9780985493974
ISBN10: 0985493976
BISAC Categories:
- Cooking | Regional & Ethnic | American | New England
Author: David Norton Stone
Publisher: Fry Pots Publishing
Published: 10/25/2014
Pages: 90
Binding Type: Paperback
Weight: 0.21lbs
Size: 7.80h x 5.08w x 0.19d
ISBN13: 9780985493974
ISBN10: 0985493976
BISAC Categories:
- Cooking | Regional & Ethnic | American | New England
About the Author
David Norton Stone was born in Providence, Rhode Island. He is the author of Trial of Honor: A Novel of a Court-Martial and the three titles in the Rhode Island Quahog Trilogy: Clamcake Summer, Stuffie Summer and Chowder Summer. He is a graduate of Bishop Hendricken High School, Yale and The University of Connecticut School of Law.
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