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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



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1 Home & Garden Cooking and Food- US New England

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Maine Classics: More Than 150 Delicious Recipes from Down East

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Maine Classics: More Than 150 Delicious Recipes from Down East Cover

 

Synopses & Reviews

Publisher Comments:

Maine food is about putting on a bib and getting messy with lobster in the summer. In the winter, it's about tossing brisket and potatoes in a pot on the back of the woodstove. Maine Classics brings the carefree spirit of those who work the land and sea to life.

More than 150 simple, straightforward dishes are organized by the shore, the sea, the forest, the farm, the garden, the dairy, and the bakery. Celebrate Maine's bounty with recipes such as Ham with Fried Apples, Corn Fritters with Maple Syrup, Classic Lobster Rolls, and Pickled Fiddlehead Ferns. Stories of farmers, lobstermen, cheesemakers, and old-school bakers "infuse our cooking and inspire us to explore our own culinary legacies," say award-winning authors Mark and Clark. Chock-full of full-color photographs, this cookbook is definitely a Maine classic.

Review:

"More than just a collection of recipes representative of the state, this cookbook is a love letter to the region, an homage to the local fishermen, farmers, and foragers who bring fresh food to the table. Gaier and Frasier, chefs and owners of three restaurants, are passionate about their beloved state and all it has to offer, even as the winters are long and the summers are brief. Chapters are divided by the foods' origins, and each includes a profile of a farmer, cheesemaker, baker, etc., whom the authors know personally. 'The Shore,' for example, includes myriad recipes for oysters, clams, and crabs (the festive crab parfait is stunning) as well as instructions on how to shuck an oyster; 'The Forest' addresses fiddlehead ferns and ramps and the many varieties of mushrooms indigenous to Maine, as well as quail, rabbit, venison, and duck, and includes a traditional Mainer's Thanksgiving menu. The final chapter, 'The Root Cellar,' includes root vegetable recipes as well as ones for preserves and pickles. A page explains the basics of canning, with recommended resources for further instruction. The short intros to recipes offer bits of history, and the color photos throughout of food, animals, people, and landscape capture the spirit and beauty of Maine. This is a deliciously appealing book, especially for Down East locavores. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Mark Gaier and Clark Frasier opened Arrows Restaurant in Ogunquit, Maine, in 1988 after careers in fine restaurants from San Francisco to Boston. They are the 2010 James Beard Outstanding Chefs in the Northeast. They now own three restaurants in New England and appear frequently on NBC’s Today show and the CBS Morning Show, where they demonstrate cooking techniques. Their accomplishments have won praise well beyond the food press, with articles in Time, the Wall Street Journal, the New York Times, Travel & Leisure, and Conde Nast Traveler. And their recipes have been featured in Esquire, Men’s Journal, Men’s Health. They live in Cape Neddick, Maine.

Rachel Forrest is a former Silicon Valley internet executive who changed her life to become a food writer and restaurant critic covering dining, food trends, and culinary culture in the Seacoast area of New Hampshire and  Maine for Dow Jones Local Media Group. She lives in view of Maine in historic Portsmouth, NH with her teenaged daughter, Avalon.

Product Details

ISBN:
9780762438709
Author:
Frasier, Clark
Publisher:
Running Press Book Publishers
Author:
Gaier, Mark
Author:
Forrest, Rachel
Author:
Fairchild, Barbara
Subject:
American - New England
Subject:
Regional & Ethnic - American - New England
Subject:
Cooking and Food-US New England
Edition Description:
Trade Cloth
Publication Date:
20110431
Binding:
HARDCOVER
Language:
English
Pages:
320
Dimensions:
9.25 x 7.38 in

Related Subjects

Arts and Entertainment » Humor » General
Cooking and Food » Regional and Ethnic » United States » New England
Sports and Outdoors » Sports and Fitness » Baseball » General

Maine Classics: More Than 150 Delicious Recipes from Down East Used Hardcover
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$6.95 In Stock
Product details 320 pages Running Press Book Publishers - English 9780762438709 Reviews:
"Publishers Weekly Review" by , "More than just a collection of recipes representative of the state, this cookbook is a love letter to the region, an homage to the local fishermen, farmers, and foragers who bring fresh food to the table. Gaier and Frasier, chefs and owners of three restaurants, are passionate about their beloved state and all it has to offer, even as the winters are long and the summers are brief. Chapters are divided by the foods' origins, and each includes a profile of a farmer, cheesemaker, baker, etc., whom the authors know personally. 'The Shore,' for example, includes myriad recipes for oysters, clams, and crabs (the festive crab parfait is stunning) as well as instructions on how to shuck an oyster; 'The Forest' addresses fiddlehead ferns and ramps and the many varieties of mushrooms indigenous to Maine, as well as quail, rabbit, venison, and duck, and includes a traditional Mainer's Thanksgiving menu. The final chapter, 'The Root Cellar,' includes root vegetable recipes as well as ones for preserves and pickles. A page explains the basics of canning, with recommended resources for further instruction. The short intros to recipes offer bits of history, and the color photos throughout of food, animals, people, and landscape capture the spirit and beauty of Maine. This is a deliciously appealing book, especially for Down East locavores. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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