Country Suppers: Simple, Hearty Fare for Family and Friends

In this delightful ramble through the Vermont countryside, Cousineau, a chef and cooking teacher, visits a variety of potluck suppers and seasonal food festivals in order to show readers how to re-create communal country fare at home. The recipes include flavorful soups, stews, breads and desserts Cousineau sampled at small-town church socials, ham dinners and strawberry festivals. It's easy to see why Vermonters take pleasure in cooking such comforting dishes as Stewed Chicken with Herbed Dumplings, Yankee Pot Roast, Blueberry Coffeecake and Hot Chocolate Pudding. Cousineau sprinkles the appealing text with entertaining Country Tips and Tales (poems, quotations and cooking hints), and noted folk artist Kimble provides dozens of charming illustrations. The book is divided by courses and, because these recipes come from New England, apples and country cheese appear with delicious frequency (e.g., Caramel Apple Pie and Cheddar Muffins). There is an entire chapter devoted to Pumpkin and Maple Desserts. There are a few ""quick"" recipes, but saving time (and calories) is not the point here: creating tasty, old fashioned suppers is, and few will be disappointed with the results. (Nov.)