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!
|Product dimensions:||7.00(w) x 9.10(h) x 1.00(d)|
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• 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.