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    Tracey T.: IMG Best Cookbooks of 2014



    As the cookbook buyer for Powell's Books, I am the lucky one who gets to choose every new cookbook that comes into our stores. This means I have a... Continue »

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1 Remote Warehouse Cooking and Food- Fish and Seafood
20 Remote Warehouse Cooking and Food- US New England

This title in other editions

The New England Clam Shack Cookbook (2nd Edition): 2nd Edition Completely Updated with New Restaurants and Travel Plans for Eating Around New England

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The New England Clam Shack Cookbook (2nd Edition): 2nd Edition Completely Updated with New Restaurants and Travel Plans for Eating Around New England Cover

 

Synopses & Reviews

Publisher Comments:

Rich buttery lobster, fried clams, and creamy chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served up with tangy tartar sauce.

Simple authentic coastal fare doesn't get any better than in the second edition of Brooke Dojny's culinary tribute, The New England Clam Shack Cookbook. Take a bite of New England's clam shack traditions with nearly 100 recipes gathered from the region's best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man's lobster.

About the Author

Brooke Dojny is the author of more than a dozen cookbooks,including Dishing Up Maine,The New England Cookbook, and AMA Family Cookbook, which won the James Beard Award in 1997. She lives year-round on the coast of Maine.

Table of Contents

Foreword by Susan Hermann Loomis

Preface: Traveling on My Stomach

Chapter 1: Clam Shacks, Lobster Pounds, and Chowder Houses Defined

Chapter 2: Snacks, Appetizers, and First Courses

Chapter 3: Yankee Chowders, Seafood Stews, and Soups

Chapter 4: Top-Loaded Seafood Rolls and Other Sandwiches

Chapter 5: Lobster, Clams, and Other Shellfish

Chapter 6: Fish Fried and Boiled, and One Great Grilled Chicken

Chapter 7: One-Dish Seafood Wonders

Chapter 8: Traditional Accompaniments

Chapter 9: Best of the Best Old-Fashioned Yankee Desserts

Appendixes: Weekend Itineraries; More Stops Along the Way; Geographic Listing of Profiled Clam Shacks, Lobster Pounds, and Chowder Houses; Geographic Listing of Weekend Itineraries Stops; Resources

Index

Product Details

ISBN:
9781603420266
Author:
Dojny, Brooke
Publisher:
Storey Publishing
Foreword by:
Loomis, Susan Herrmann
Foreword:
Loomis, Susan Herrmann
Subject:
Specific Ingredients - Seafood
Subject:
Regional & Ethnic - American - New England
Subject:
American - New England
Subject:
COOKING / Specific Ingredients/Seafood
Subject:
Cookery, american
Subject:
Cookery (seafood)
Subject:
Cookery, American -- New England style.
Subject:
Cooking and Food-Fish and Seafood
Subject:
TRAVEL / Restaurants
Edition Description:
2nd Edition
Publication Date:
20080531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
256
Dimensions:
9.25 x 7.37 in

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » Regional and Ethnic » United States » New England
Health and Self-Help » Health and Medicine » Medical Specialties

The New England Clam Shack Cookbook (2nd Edition): 2nd Edition Completely Updated with New Restaurants and Travel Plans for Eating Around New England New Trade Paper
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Product details 256 pages Storey Publishing - English 9781603420266 Reviews:
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