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!
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Most Helpful Customer Reviews
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.
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.