This is the ultimate guide to the food scene in Massachusetts. From the ubiquitous clam chowder and baked beans to less obvious Bay State delicacies, such as pistachio biscotti, sweet potato jam, and ricotta-sage ravioli, a wealth of exciting foods, restaurants, recipes and much more can be found in this engagingly written guidebook.

Author Biography

Patricia Harris and David Lyon met over ratatouille made from fresh garden vegetables and courted over fudge-topped brownies. Decades later, they're still cooking. They are coauthors of "The Meaning of Food" and "Boston Off the Beaten Path" (both Globe Pequot Press). Their food writing has appeared in the "Boston Globe," the "Robb Report," "Cooking Light," "Food Arts, " and the "Washington Post." They coauthor the blog HungryTravelers.com.