Dishing Up? Maine: 165 Recipes That Capture Authentic Down East Flavors by Brooke Dojny, Paperback | Barnes & Noble
Dishing Up? Maine: 165 Recipes That Capture Authentic Down East Flavors

Dishing Up? Maine: 165 Recipes That Capture Authentic Down East Flavors

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by Brooke Dojny
     
 

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From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the

Overview

From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce, from fresh lobster to blueberry pancakes. Dive in to the salty personality of Maine’s cuisine!

Editorial Reviews

The Boston Globe
“Although clearly inspired by artisanal and fresh food, Dojny doesn’t hesitate to make her recipes accessible to the inexperienced cook.”
Wine Enthusiast Magazine
“Flecked with recipes from…Maine’s best eateries (and best home cooks)…a beautifully photographed, fresh take on New England cuisine.”
— Daryna Tobey
Castine (ME) Patriot
“Bingo! If a fried clam roll, a bowl of creamy lobster chowder, or a stack of wild blueberry pancakes rings your chimes, and you can’t hop a jet, let Brooke Dojny ‘dish it up’ for you….authentic national treasures from the glorious state of Maine.”
Wine Enthusiast Magazine - Daryna Tobey
“Flecked with recipes from…Maine’s best eateries (and best home cooks)…a beautifully photographed, fresh take on New England cuisine.”— Daryna Tobey, Wine Enthusiast Magazine
Tom Douglas
“Bingo! If a fried clam roll, a bowl of creamy lobster chowder, or a stack of wild blueberry pancakes rings your chimes, and you can’t hop a jet, let Brooke Dojny ‘dish it up’ for you….authentic national treasures from the glorious state of Maine.”
Maine The Times Record
"[Brooke] Dojny... likes to say she moved to Maine for the food. In her volume, she covers all the things that make the food scene there so alluring."

From the Publisher
“If you don’t have this book, put it on your Christmas list. It’s filled with seasonal, traditional dishes and every one I’ve tried has been delicious.”
Publishers Weekly
Dojny (The New England Clam Shack Cookbook) "moved to Maine for the food"; indeed, the former Connecticut resident has an expansive knowledge of 21st-century (mostly coastal) culinary Maine. Traditional Maine fare such as Classic Down East Haddock Chowder and Molasses-Baked Maine Yellow-Eyes (baked beans), and Maine fast-food specialties like the Clam Shack Fried Clam Rolls (fried clams in a hot-dog bun) sit side-by-side Smoked Salmon and Scallion Triangles, and Chase's Daily Chipotle-Roasted Winter Squash Tacos, inspired by a new generation of organic farmers, artisan food producers and sophisticated restaurateurs. Although clearly inspired by artisanal and fresh food, Dojny doesn't hesitate to make her recipes accessible to the inexperienced cook (e.g., if you suffer from "Fear of Piecrust syndrome," use supermarket piecrusts; they "taste fine"). In addition to recipes, Dojny gives helpful Maine-oriented hints, on, for instance, eating lobster and choosing the best apples for pie. The book's prolific photos of scenic locales may inspire a Maine vacation, and Dojny also provides readers with information on where to find farmer's markets, gourmet food shops and notable eateries. Many of the folks behind these establishments contribute recipes to the book, from gourmet restaurant chefs to clam shack cooks. (June) Copyright 2006 Reed Business Information.
Library Journal
Dojny is a former Bon App tit columnist and the author of many other cookbooks, including The New England Cookbook. Here, she focuses on her favorite part of New England-Maine, where after spending many vacations, she moved several years ago, in large part, she says, "for the food." Culinary traditions are still important there, but the state is also a center of the artisan food movement, with a growing community of cheese makers, bakers, and farmers (of both seafood and meat and poultry) and an increasing number of sophisticated restaurants gaining national recognition. So these recipes for "Down East Flavors" include both classics such as Portland Quahog Chowder and contemporary dishes like Pan-Seared Scallops with Dill Citronette. Numerous sidebars and boxes feature favorite restaurants and other eateries, the chefs and artisans Dojny encountered along the way and ingredients and culinary history. Highly recommended. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781580178419
Publisher:
Storey Books
Publication date:
05/15/2006
Pages:
288
Sales rank:
343,377
Product dimensions:
7.44(w) x 9.25(h) x 0.69(d)

Meet the Author

Brooke Dojny is an award-winning food journalist and cookbook author who specializes in writing about New England food. She is the author of ChowderlandLobster!The New England Clam Shack Cookbook, and Dishing Up® Maine. Dojny writes regularly for the Portland Herald. She lives on the Blue Hill Peninsula in Maine.

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