Bringing the Cape into the kitchen has never been so much fun!
The creamiest seafood bisque. Bluefish caught only hours ago. A salsa made with cranberries from the bog down the lane. The world's most succulent lobster.
Every summer weekend, it seems all of New England migrates "down to the Cape." And the culinary pleasures found in this vacation haven play no small part in luring them there.
The Cape Cod Cookbook is a beautifully packaged slice of coastal New England. Filled with nostalgic postcard images, the book is as much a pleasure to the eyes as to the palate.
Author and chef Jerome Rubin has captured the essence of the region's fare with a tempting array of delectable dishes.
-- Corn Shrimp Pie
-- Frozen Cranberry Margarita
-- Crab and Papaya Salad
-- Great Aunt Clara's Applesauce Cake
-- Baked Lobster Provincetown
-- Cape Shore Crabcakes
As enjoyable to prepare as they are to savor, the treasures in this collection are all essential additions to any chef's recipe box.