This cookbook represents an effort to compile authentic Franco-American recipes from numerous archives and literary sources of the mid-20th-century. In this book, you won't find the French cuisine of Paris, of puff pastries or delicately plated duck confit. These are the dishes of the working class, humble, accessible, the food of those who forged a new identity in the United States, reminiscent of France, of Canada, of Quebec. In this book of New England French recipes, you won't find the Cajun "Holy Trinity", but what you will find is roux, choux, and tourtières.
