Synopses & Reviews
From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce.
Food writer Brooke Dojny counts herself among those who love the cooking of Maine — the flavors, the oddities, the quirks, the people, the lore, and the language. Join her on a delicious journey through the foodways of one of our most diverse culinary regions, where tried and-true flavors and innovative creations live comfortably together on home dinner plates and restaurant menus.
In Maine, where the craggy coastline is so much a part of the state’s image, there’s no getting away from seafood. Both shellfish and fin-fish are enjoyed year-round. Lobster stews, salads, and pies; steamed mussels and fried clams; oven-roasted cod and seared halibut are just a few of the traditional fish dishes, so simple to make at home, that are represented here.
Dojny’s love for the local produce finds its way into warming soups, bright side dishes, and entrées that pair native produce with fish and meats. And yes, Maine’s growing season is short, but the people are resourceful. Pickled and preserved vegetables, along with salted and smoked fish and dried beans nourish throughout the winter months.
Dojny’s tribute to the food of her adopted home boasts 165 recipes in all, including a few dozen from some of Maine’s most accomplished chefs, and a sweet nod to those famous wild blueberries, in pancakes, muffins, pies, scones, and other baked goods. Local stories and food lore, historical facts and literary quotes, and a traveler’s guide to hidden road food gems make this the ultimate food-lover’s guide to the salty personality of Maine cuisine.
Review
“Flecked with recipes from…Maines best eateries (and best home cooks)…a beautifully photographed, fresh take on New England cuisine.”— Daryna Tobey, Wine Enthusiast Magazine
Review
"[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." The Times Record, Maine
Review
“Bingo! If a fried clam roll, a bowl of creamy lobster chowder, or a stack of wild blueberry pancakes rings your chimes, and you cant hop a jet, let Brooke Dojny ‘dish it up for you….authentic national treasures from the glorious state of Maine.” Castine (ME) Patriot
Review
“Although clearly inspired by artisanal and fresh food, Dojny doesn’t hesitate to make her recipes accessible to the inexperienced cook.” Tom Douglas, Chef-owner of Dahlia Lounge, Palace Kitchen, Etta's and Lola; author of Tom's Big Dinners: Big Time Home Cooking for Family and Friends
Review
“If you dont have this book, put it on your Christmas list. Its filled with seasonal, traditional dishes and every one Ive tried has been delicious.”
Review
“Although clearly inspired by artisanal and fresh food, Dojny doesnt hesitate to make her recipes accessible to the inexperienced cook.” The Boston Globe
Synopsis
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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Synopsis
From the Atlantic Ocean to organic farms, Maine offers some of the world's best raw materials for delicious cuisine.
Synopsis
From the Atlantic Ocean to organic farms, Maine offers some of the world's best raw materials for delicious cuisine.
About the Author
Brooke Dojny is the author or coauthor of more than a dozen cookbooks, including Dishing Up® Maine and the AMA Family Cookbook, which won the James Beard Award in 1997. Brooke started her culinary career in the late 1970s when she worked as a catering director for Martha Stewart. From 1990 to 2004, Brooke coauthored (with Melanie Barnard) Bon Appetit’s monthly Every-Night Cooking column. She has written for most of the other major culinary magazines, and has been featured in Down East magazine. She lives on the coast of Maine, where she can be found hanging out at clam shacks and farmers’ markets.
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
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Index