Overview

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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9781580178419

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If you don't have this book, put it on your Christmas list. It's filled with seasonal, traditional dishes and every one I've tried has been delicious. Flecked with recipes from...Maine's best eateries (and best home cooks)...a beautifully photographed, fresh take on New England cuisine. -- Daryna Tobey, Wine Enthusiast Magazine

Flecked with recipes from Maine s best eateries (and best home cooks) a beautifully photographed, fresh take on New England cuisine. Daryna Tobey, <i>Wine Enthusiast Magazine</i>

Flecked with recipes from...Maine's best eateries (and best home cooks)...a beautifully photographed, fresh take on New England cuisine. -- Daryna Tobey Wine Enthusiast Magazine

Flecked with recipes from...Maine's best eateries (and best home cooks)...a beautifully photographed, fresh take on New England cuisine. -- Daryna Tobey, <i>Wine Enthusiast Magazine</i>

Author Information

Brooke Dojny is an award-winning food journalist and cookbook author who specializes in writing about New England food. She is the author of Chowderland, Lobster!, The New England Clam Shack Cookbook, and Dishing Up Maine. Dojny writes regularly for the Portland Herald. She lives on the Blue Hill Peninsula in Maine.

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