Once in a while you stumble upon a cookbook that engages you at several levels. Those that do often combine interesting recipes or exotic cuisines or visually stimulating photography to make you want to buy the book and use the recipes contained therein.

Being a die-hard New Englander, a history buff and an enthusiastic, if not particularly talented, cook, “Tastes and Tales of Massachusetts” proved to not only be a great resource for replicating the dishes that I so enjoyed growing up, but provided me with fascinating historical tidbits to the section of the country that I have always called home.

Did you know that Boston had the nation’s first subway system? Take that New York.

What about the two little girls from Scituate who saved the town during the War of 1812 who when they saw two barges filled with Redcoats, picked up a fife and drum and played loudly enough to fool the approaching Redcoats, who promptly retreated.

Bet you didn’t know that marshmallow fluff was invented by Archilbald Query of Somerville. Think how many generations of kids ingesting “fluffernutters” are grateful to this Massachusetts native?

The recipes in the book are as interesting as much of the historical information but much tastier. Below are a few recipes found in this useful and informative book:

Chocolate Stout Cake

2 cups stout (such as Guinness)

2 cups unsalted butter

1½ cups unsweetened cocoa powder (preferably Dutch)

4 cups all purpose flour

4 cups sugar

1 tablespoon baking soda

1½ teaspoons salt

4 large eggs

1⅓ cups sour cream

Icing:

2 cups whipping cream

1 pound bittersweet or semisweet chocolate, chopped

Preheat oven to 350º.

Butter three (8-inch) round cake pans with 2-inch high sides. Line with parchment paper. Butter paper.

Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.

Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl.

Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed.

Using rubber spatula, fold in stout/butter until completely combined. Divide batter equally among prepared pans.

Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.

Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Place one cake layer on plate and spread ⅔ cup icing over top of cake. Place second cake layer on top of first and spread ⅔ cup icing on top of this layer. Top with third cake layer and spread remaining icing over top and sides of cake.

For icing, bring cream to simmer in heavy medium saucepan. Remove from heat.

Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Raspberry Brie en Croûte

1 (7-inch) round loaf of rye or sourdough bread

1 (5-inch) round Brie cheese

½ cup seedless raspberry jam

¼ cup chopped almonds

Preheat oven to 325°.

Slice off ½ inch from top of bread using a serrated knife. Reserve top of bread.

Place cheese on top of bread; trace around outer edge of cheese with knife. Using traced mark as a guide, carefully cut bread vertically 2 inches deep (do not cut through bread); remove bread.

Remove white rind from top of Brie with serrated knife. Place cheese in cavity.

Spread top with jam and sprinkle with sliced almonds.

Bake for 15 to 20 minutes or just until soft.

Serve immediately with fresh fruit slices, crackers, chips or cubed bread.

Mariner’s Fish Stew

4 slices bacon, diced

1 cup of hot water

4 medium onions, quartered

1 (9oz) package frozen green beans

1½ tsp salt

½ tsp rosemary

¼ tsp thyme

2 lbs haddock or cod fillet

2 cups carrots

2 cans cream of potato soup

1 cup half and half

1 cup milk

Cook bacon. Place on paper towel to drain.

In a 5 qt stockpot or Dutch oven, add water, onions, green beans, rosemary and thyme. Cover and simmer for 10 minutes.

Add fish and continue to simmer for another 15 minutes. Add cooked carrots and potato soup; heat through.

Add milk and half and half; heat thoroughly but do not allow to boil.