American Lighthouse Cookbook: The Best Recipes and Stories from America's Shorelines

( 2 )

Overview

Features 47 lighthouses, dozens of stories, and more than 300 recipes from eight coastal regions of the United States

You are invited on a culinary journey across America to visit some of our country's most beautiful and historic lighthouses. Lighthouse keepers and their families perfected the art of local dining by learning to gather food from their immediate areas.

The American Lighthouse Cookbook celebrates the local cuisines that have long ...

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Overview

Features 47 lighthouses, dozens of stories, and more than 300 recipes from eight coastal regions of the United States

You are invited on a culinary journey across America to visit some of our country's most beautiful and historic lighthouses. Lighthouse keepers and their families perfected the art of local dining by learning to gather food from their immediate areas.

The American Lighthouse Cookbook celebrates the local cuisines that have long been the staple of lighthouse keepers. Arranged geographically in eight regions of America, the lighthouses were chosen for their interesting backgrounds and stories. Following the story of each lighthouse is a menu for a modern-day lighthouse meal. Included are recipes mostly developed by Chef Ed Jackson, and others contributed by lighthouse societies, inns, and individuals. Each of the approximately 300 recipes captures the essence of the local foods available to lighthouse keepers from the 1700s through today.

Contains fascinating histories and delicious, seasonal recipes for:

  • Honeymoon Breakfast at the Fort Niagara Lighthouse in Youngstown, New York
  • Asian Pacific Dinner at the Lahaina Lighthouse in Maui, Hawaii
  • Cowboy Dinner at the Point Isabel Lighthouse in Port Isabel, Texas
  • Danish Breakfast at the Sand Hills Lighthouse Inn in Ahmeek, Michigan
    ...and much more!
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Editorial Reviews

Gourmet Girl
"Whether you are a collector, lover of lighthouses, or really want to get into the history of regional foods, this book will make a nice addition to your library. I encourage you to take the time to read it through, the historical information is wonderful and there are many references that will cause you to pause and think differently about dishes that have been around for over a century."
Insatiable
"A cookbook organized around an appealing concept that boasts a diverse assortment of 300 easy-to-follow recipes."
Talk of Tomatoes
The American Lighthouse Cookbook: The Best Recipes and Stories from America's Shorelines was fun, grabbing recipes and inspiration from America's peninsulas and shores, tiny islands and various coastal regions of our country. It is bursting with the bounty of the sea-not a bad idea if you want to insert more Omega-3's into your diet. Or perhaps... as a cool coffee table book for those of you with island cabins...
From the Publisher
"Those with a connection to the lighthouses profiled will get the most out of the book, but even landlubbers will find new favorites among this surprisingly rich haul of Americana cooking." - Publishers Weekly

"Whether you are a collector, lover of lighthouses, or really want to get into the history of regional foods, this book will make a nice addition to your library. I encourage you to take the time to read it through, the historical information is wonderful and there are many references that will cause you to pause and think differently about dishes that have been around for over a century." - Gourmet Girl

"A cookbook organized around an appealing concept that boasts a diverse assortment of 300 easy-to-follow recipes." - Insatiable

"It is clear that The American Lighthouse Cookbook is a labor of love by Epstein and Jackson, and it will become an indispensible resource for anyone who has even a casual interest in cooking." - San Antonio Book Review

"Beach lovers will treasure this charming book...Traditional recipes from each coastal region have been adapted by Jackson for easy home use." - Raleigh Metro Magazine

"A delicious trip around the nation's shorelines...Epstein and Jackson offer an historic perspective along with great regional menus including nearly 300 recipes." - Intermezzo

"The book is actually a primer on some of our more historic beacons-in this regard it is certainly one of a kind. The recipes are easy to follow, and truly are a compendium of regional dishes." - Falmouth Enterprise

" The American Lighthouse Cookbook: The Best Recipes and Stories from America's Shorelines was fun, grabbing recipes and inspiration from America's peninsulas and shores, tiny islands and various coastal regions of our country. It is bursting with the bounty of the sea-not a bad idea if you want to insert more Omega-3's into your diet. Or perhaps... as a cool coffee table book for those of you with island cabins..." - Talk of Tomatoes

"The book as a whole is nice blend of history, personal stories on the lighthouse keepers and regional recipes. There are over 300 recipes in the book, and as always the taste-testing process was the most time consuming but entirely enjoyable." - Kelly's Kitchen

Publishers Weekly
Food writer and editor Epstein and chef Jackson set out to document the flavors found along Americas coastlines but they ended up with much more: a state-of-the-nation snapshot, displaying all of the U.S.'s culinary peculiarities. Profiling 47 different lighthouses ringing the coast, many more than a hundred years old, the duo offer menus from all eras, showcasing local produce and regional favorites. Many are expected: Clam Chowder, Baked Beans and Crab Cakes from the Atlantic coast, Pulled Pork from the Carolinas, Conch Fritters from the Virgin Islands, traditional beanless Texas Chili, and Vegetarian Spring Rolls from California are included among nearly 300 recipes. Surprises include everything from Alligator Gumbo to Poached Peaches with Puff Pastry Biscuits and Lavender Cream. Menu diversions include a hunt club dinner menu from the 1930s (including oyster stew, roasted venison loin and shrimp paste with toast points) and a menu that salutes the Portugese fishermen of New England (Johnny Cakes, Kale and Chorizo soup, Grilled Bluefish topped with salsa). Those with a connection to the lighthouses profiled will get the most out of the book, but even landlubbers will find new favorites among this surprisingly rich haul of Americana cooking.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9781581826760
  • Publisher: SourceBooks
  • Publication date: 9/1/2009
  • Pages: 320
  • Sales rank: 792,607
  • Product dimensions: 7.00 (w) x 9.10 (h) x 1.00 (d)

Meet the Author

Ed Jackson
Becky Sue Epstein is a successful food writer and senior editor, Wine and Spirits, for Intermezzo Magazine. Ed Jackson has worked at Maison Robert, Tremont 647, and The Tuscan Grill in Boston, where he currently runs a popular catering business. Both authors live in Lexington, Massachusetts.
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Read an Excerpt

Lighthouse keepers were the ultimate "local eaters" (locavores): after all, how far could you go when you had to be at work 24/7, and your only transportation was a rowboat or a horse? Keepers and their families dined on foods that were in season and found at their doorstep: from the sea, from their gardens, and from nearby farms and forests.

Surrounded by extremes of weather and ocean, the lighthouses themselves witnessed heroic rescues as well as tragedies during their decades of history. Some lights are haunted. Some have disappeared. Others stand proud and alone, uninhabited for decades. But they are not lost to us. We can visit many lighthouses on every coast, lighthouses that have been saved from the elements and turned into inns, cottages for rent, and museums. The stories of their local dishes are the tales of the people of America's coastlines, lighthouse keepers and their neighbors, both in the past and today.

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Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 2 Customer Reviews
  • Posted April 6, 2013

    ¿ Asian Rice recipe ¿ This is not a rice side for a meal. This r

    • Asian Rice recipe – This is not a rice side for a meal. This recipe is closer to sushi rice which should be eaten with sushi. The one you want to make for a plate lunch is plain Calrose rice. You don’t want any overpowering flavor when eating it with salty and sauced meats. The plain rice helps balance the palate.

    • Kalua Pork recipe is a keeper. Unfortunately, it is very hard to find tea leaves in California. There are great Asian markets here in Orange County. Taro leaves are a great alternative, which is normally used for Lau Lau, to wrap the pork and it adds a nice flavor to the pork as well. The changes to this recipe are more Hawaiian Sea Salt (up it from 1 tablespoon to 4 tablespoons for a 5 pound pork butt) and liquid smoke (from 3 tablespoons to 5 tablespoons). The taro leaves are edible and will taste sort of like spinach, but a little different. It matches perfectly with pork. The roasting time is 5 hours, but it will be so worth the wait. The pork is juicy, tender and just melts in your mouth.

    • Stir-fried Baby Bok Choy recipe is a keeper. Mainstream makets (like Ralphs, Sprouts, etc.) carry bok choy, but you’ll probably need to go to an Asian market (like 99 Ranch Market) to find the baby bok choy. Baby bok choy is not as bitter as the larger one and can be more on the sweet side. The only change on this recipe would be to add more salt or shoyu (soy sauce).

    • Pignoli (pine nut) Flan recipe is a keeper. The flan has the perfection consistency, not too soft and not to gelatin like. The caramel sauce comes out like a golden syrup and just sweet enough to pair well with the creamy custard. The pignoli added a nutty, toasty flavor and crunchy texture.

    • Asparagus with Soy Sauce and Orange Juice Dressing recipe is a keeper. Cooking time should be shortened to 3 minutes for thin asparagus as it will be overcooked and slightly mushy at the 5 minute mark. The orange juice dressing is amazing! It works really well with the asparagus adding a refreshingly sweet flavor to the mix.

    • Pasta with English Peas, Pancetta, and Mint recipe is a keeper. If you have problems with tomato sauce on your pasta, this is a great alternative. I prefer thin pasta and went with angel hair instead of fettuccini. The flavor from the sauce absorbed nicely into the pasta. The pea, pancetta, and mint were a nice flavor combination, almost spring like. The only change to the recipe is to add more parmesan (from 3 tablespoons to a 1/3 cup).

    • Chicken Under a Brick recipe is a different and interesting way to cook a chicken. It’s a little time consuming if you don’t have proper knifing skills. But, you’ll save time in the cooking process. Normally, it take an hour and a half to two hours to get chicken this tender. The seasonings are very simple, but the end result is a tender chicken. The only change to the recipe is to add more salt (from 2 teaspoons to 4 teaspoons) to enhance the herbs and chicken flavor.

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    Posted May 14, 2010

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