A Rhode Island clambake in general, and a Newport bake in particular, is a time-honored, tradition-laden ritual that is never altered. And why should it be? Who would dare tamper with perfection? (From Chapter 5 - Clambakes, Clams, and Food from the Sea)

{HISTORY}

Newport, Rhode Island may be most known as a playground for the wealthy with its grand mansions, magnificent cliff-side vistas, and beautiful beaches, but its culinary history is just as interesting, just as entertaining as all the opulent stories that surround this seaside town.  According to the state's timeline, when Roger Williams founded Rhode Island in 1636, he was already a welcome guest at the dinner tables of the native Narragansett and Wampanoag tribes, where they shared meals of boiled fish and succotash together.  

From those simple meals, over decades and over centuries all manner of food, service, and festivity would become woven into the fabric of this small town making it a hospitality hotspot known for its lavish parties, summer picnics, New England clambakes and intimate teatime soirees. From humble tavern fare to elaborate dinner gatherings complete with imported food and the finest chefs in the world, Newport has experienced it all when comes to eating in America. 

In 1972, Ceil Dyer published The Newport Cookbook covering the complete culinary history of this sparkling jewel city located on the New England coast. Ceil was a Texas-born, Louisiana-raised, East Coast-based newspaper columnist and author of over 35 books throughout her career. A stickler for research just as much as she was for recipe testing,  she discovered, in researching this book, all sorts of fascinating fun facts that illustrated how food and cooking were approached in the colony, and then in the state as it grew and evolved.  

Richly illustrated throughout with drawings and black and white photographs, history lovers will enjoy this book just as much as cooks.  Recipes included date all the way back to the early colonial years and wrap up in the 20th century, the time when Newport and its seasonal hospitality experienced their most significant amount of change. Alongside recipes are interesting details about city planning, influential families, beloved cooks, and the maritime history that surrounded all aspects of life in Rhode Island. 

Photo of Ceil Dyer courtesy of Tampa Bay Times, March 24, 1983

{SPECIAL FEATURES}

- Published in 1972 by Weathervane Books

- 250 pages

- Contains original dust jacket

- Includes an extensive array of illustrations and photographs depicting the history of Newport

- Interesting recipes include Chicken Breasts Camerani, Guinea Hens with Juniper Berries, Cheese Mousse, Salade Champenoise, Newport clam Chowder, Pork with Horseradish Applesauce, English-High-tea Gingerbread, Boylee Pigeons with New Peas, Apple Cornmeal Pudding with Whipped Cream, Phillis's Indian Pudding (one of the oldest recorded recipes for Indian Pudding, Hot Current Sauce for Game, Rhode Island Corn Relish, Green Tomato Pickles, Horhound Candy, and Rhode Island Blueberry Slump. 

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright with no cooking spots or stains. One recipe for Jonny-Cake-In-The-Oven contains a handwritten note in pencil marking that it was a good one. The dust jacket bears a chippy area along the top edge that has been taped over by a previous owner.  The spine is tight and all pages are intact.

{SIZE}

Measures 10.25" inches (length) x 7" inches (width) x 1 " inch (thickness) and weighs 1.10 lbs