ABOUT THE BOOK Saturday Beans & Sunday Suppers is a book of life-saving iced tea, Indian pudding "as it should be," dandelion wine made in the days when flowers meant peace, baked beans from those who know best, cod cheeks and ale. Take a journey from the early 1960s through today. In Saturday Beans and Sunday Suppers, you'll discover a delicious collection of thoughts, memories, and recipes, all about food, written by one of New England's treasured writers. Here, food is not just sustenance but life and spirit and communion all in one. Guaranteed to inspire an appetite, for life and for good food, happily prepared.
REVIEWS "Edie Clark's clear-eyed and lyrical essays capture the essence of New England's weather, seasons, landscape, and wonderfully independent-minded natives the way Wendell Berry's writing evokes the natural world of Kentucky. In the tradition of Frost, Thoreau, and Dickinson, Ms. Clark shows us how the small and large satisfactions of living close to nature can inform life with grace, meaning, and beauty."
– Author Howard Frank Mosher
"Reading Edie makes my world slow down. One of the best writers in New Hampshire."
– New Hampshire Sunday News
ABOUT THE AUTHOR
Edie Clark has written for 17 years for Yankee Magazine about "Mary's Farm," her home in the Monadnock Region of New Hampshire. In addition to her column and her books, her work has appeared in The Boston Globe Sunday Magazine, Northeast magazine, The Christian Science Monitor and others. She has received numerous awards for her work.
EXCERPT “
When I sat down to write this book, I believed I was going to write about some favorite New England foods and include the recipes for each. But as the book progressed, I realized that food cannot be separated from place and memory, family and events from the past. In a way, then, there is no more powerful memoir than the food itself, a sensory cue strong enough to conjure the past as present, the present as past. Aromas and touch can bring back the pageant of what came before.
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ABOUT THE AUTHOR