Description
In Saturday Beans and Sunday Suppers, explore a delightful collection of thoughts, memories, and recipes from Edie Clark, one of New England’s cherished writers.
Experience life-saving iced tea, classic Indian pudding, dandelion wine from a time when flowers symbolized peace, lamb roasted on an Icelandic farm, expert baked beans, and cod cheeks with ale. Journey from the early 1960s through the decades.
In this book, food transcends mere sustenance—it becomes a celebration of life, spirit, and community. Guaranteed to ignite a passion for both living well and enjoying deliciously prepared meals.
Paperback, 224 pages
