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

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Overview

From the Atlantic Ocean to organic farms, Maine offers some of the world’s best raw materials for delicious cuisine.From lobster, mussels, clams, cod, and halibut to blueberries, apples, corn, maple syrup, and fresh vegetables of all descriptions, you'll love the varied flavors of this diverse region.These 165 innovative recipes include Limed Lobster and Melon Skewers, Lamb Sausage with Cranberry Chutney, Chipotle-Roasted Winter Squash Tacos, Dandelion Greens with Bacon and Vinegar, Lobster Salad with Roasted ...

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

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Overview

From the Atlantic Ocean to organic farms, Maine offers some of the world’s best raw materials for delicious cuisine.From lobster, mussels, clams, cod, and halibut to blueberries, apples, corn, maple syrup, and fresh vegetables of all descriptions, you'll love the varied flavors of this diverse region.These 165 innovative recipes include Limed Lobster and Melon Skewers, Lamb Sausage with Cranberry Chutney, Chipotle-Roasted Winter Squash Tacos, Dandelion Greens with Bacon and Vinegar, Lobster Salad with Roasted Corn Salsa, Haddock Chowder, Crabmeat Quiche, Meatballs with Cider Gravy, Blueberry Oatmeal Scones, Rustic Berry Croustade, Bourbon Pumpkin Pie, Apple Cream Tart, and dozens of other irresistible dishes. You'll also find local stories and food lore, historical facts, and a guide to hidden road food gems.

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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.”
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, Wine Enthusiast Magazine
— Daryna Tobey
The Boston Globe

"[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."

Castine (ME) Patriot
“Although clearly inspired by artisanal and fresh food, Dojny doesn’t hesitate to make her recipes accessible to the inexperienced cook.”
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.
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Product Details

  • ISBN-13: 9781580178419
  • Publisher: Storey Books
  • Publication date: 5/15/2006
  • Pages: 288
  • Sales rank: 956,532
  • Product dimensions: 7.44 (w) x 9.25 (h) x 0.69 (d)

Meet the Author

Brooke Dojny is the author of more than a dozen cookbooks, including Dishing Up® Maine, The New England Clam Shack Cookbook, and the AMA Family Cookbook, which won the 1997 James Beard Award. Dojny coauthored Bon Appetit’s Every-Night Cooking column, contributes to Down East magazine, and is a columnist at the Portland Press-Herald. She lives in Maine, where she can be found hanging out at clam shacks and farmers’ markets.

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Table of Contents

Introduction

1: Starters, Snacks, Sandwiches, and So On. Tasty morsels to begin the journey

2: Fresh from the Farmers' Market. Flavorful, local, sustainable -- a celebration of seasonal produce

3: The Chowder Pot, Soup Tureen, and Other One-Pot Wonders. Simple warmth in a single dish

4: Maine-Style Meat and Poultry. Tender preparations from a hardy state

5: Jewels of the Sea: Fin Fish and Shellfish Maine Style. The crowning glory of the Maine table

6: For the Breakfast Table, Bread Box, and Pantry. Hearty beginnings, piquant accompaniments

7: Delectable Desserts. A pint of wild blueberries, a splash of maple syrup

Recommended Reading

Featured Restaurants

Mail-Order Sources

Other Helpful Web Sites

Index

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Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 2 Customer Reviews
  • Posted May 19, 2013

    A few years ago, my family spent several weeks in Maine, and I f

    A few years ago, my family spent several weeks in Maine, and I fell in love. Early October, the scenes were gorgeous, the people friendly and the food fantastic. I could not WAIT to get my hands on this cookbook! While there is an abundance of scrumptious recipes, I was so terribly disappointed in the dearth of seafood chowder/stew recipes. There are a few for a specific ingredient (haddock, mussels, lobster, etc), but only one for a mixed seafood stew, and that was Mediterranean Seafood Stew. If I want a Mediterranean dish, I'll go to a Mediterranean cookbook. In a Maine cookbook, I want MAINE foods!! While in Maine we happened by chance upon the Rockland Cafe in Rockland, ME where I had an unbelievably wonderful seafood chowder loaded with haddock, lobster, crab, clams, scallops and shrimp. I realize their recipe is a closely guarded secret, but I was hoping for something along that line--a good traditional mixed seafood chowder--only to be severely disappointed.

    On the bright side, this book is filled with wonderful recipes, great tips, facts and stories as well as truly gorgeous photos. Honestly, it's a feast for the eyes as well as the stomach, but I did come away with the feeling that it was more a cookbook of what people expect from Maine than a truly "Mainah" cookbook. Don't let that dissuade you from trying these great recipes. The Broiled Herb-Crumbed Sea Scallops are calling my name right along with the Shaker Chicken Stew with Scallion Dumplings, Pan Roast of Fish and Shellfish, Rustic Summer Berry Croustade (You HAVE to see the photo on this one! I wanted to dive right in!!), and Carding Brook Farm Scalloped Tomatoes with Garlic Crumbs. Let's get cooking!!

    I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 6, 2006

    A welcome addition

    Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors by Brooke Dojny (winner of the James Beard Award and author of more than a dozen cookbooks) is an impressively assembled compendium of 165 recipes showcasing the cuisine of America's Eastern coast in general, and the state of Maine in particular. Offering a culinary wealth of easy to make, gourmet quality dishes for everything from snacks and sandwiches, to soups and side dishes, to entrees and deserts, Dishing Up Maine presents readers with recipes ranging from Oven-Roasted Asparagus Shaker Chicken Stew with Scallion Dumplings and Nutmeg-Scented Parsnip and Carrot Puree to 'Nude' Raw Oysters with Sauces Blueberry-Peach Torta and Split Pea Soup with Smoky Ham. A welcome addition to any kitchen cookbook collection, Dishing Up Maine is most especially recommended for anyone wanting to prepare an authentic 'Down East' meal showcasing the regional culinary style of Maine and the Eastern dining.

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