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New England
Maine Classics: More Than 150 Delicious Recipes from Down East
 
 
Author
Mark Gaier & Clark Frasier.
Publisher Running Press  
Format hardcover
Product Dimensions 9.5 x 7.75 x 1.1 inches
ISBN 9780762438709
Pages/Publication Date 320/2011
Daedalus Item Code 30274
This item is not available.
Description
Maine food is about putting on a bib and getting messy with lobster in the summer; in winter, it's about tossing brisket and potatoes in a pot on the back of the woodstove. Maine Classics celebrates the spirit of such hearty feasts in more than 150 simple, straightforward dishes from the shore, the sea, the forest, the farm, the garden, the dairy, and the bakery, including Ham with Fried Apples, Corn Fritters with Maple Syrup, Classic Lobster Rolls, and Pickled Fiddlehead Ferns.

"If lobster is the only food that comes to mind when you think of Maine, this book will broaden your cooking horizons. Though cooks will find plenty of lobster and other seafood recipes here, ingredients also come from the farm, forest, and garden. James Beard Award–winning chefs at Arrows in Ogunquit, ME, [Mark] Gaier and [Clark] Frasier serve up dishes like Lobster Shortcake with Rum Vanilla Sauce, Grilled Rabbit with Juniper and Bay Leaves, and Bok Choy with Shiitake Mushrooms. Readers looking for an armchair trip to Maine won't be disappointed—a plethora of scenic photos are also included."—Library Journal

"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."—Publishers Weekly

 
 
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