Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors
Dojny (The New England Clam Shack Cookbook) "moved to Maine for the food"; indeed, the former Connecticut resident has an expansive knowledge of 21st-century (mostly coastal) culinary Maine. Traditional Maine fare such as Classic Down East Haddock Chowder and Molasses-Baked Maine Yellow-Eyes (baked beans), and Maine fast-food specialties like the Clam Shack Fried Clam Rolls (fried clams in a hot-dog bun) sit side-by-side Smoked Salmon and Scallion Triangles, and Chase's Daily Chipotle-Roasted Winter Squash Tacos, inspired by a new generation of organic farmers, artisan food producers and sophisticated restaurateurs. Although clearly inspired by artisanal and fresh food, Dojny doesn't hesitate to make her recipes accessible to the inexperienced cook (e.g., if you suffer from "Fear of Piecrust syndrome," use supermarket piecrusts; they "taste fine"). In addition to recipes, Dojny gives helpful Maine-oriented hints, on, for instance, eating lobster and choosing the best apples for pie. The book's prolific photos of scenic locales may inspire a Maine vacation, and Dojny also provides readers with information on where to find farmer's markets, gourmet food shops and notable eateries. Many of the folks behind these establishments contribute recipes to the book, from gourmet restaurant chefs to clam shack cooks.(June)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.