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Cooking Down East Paperback – January 1, 1995


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Product Details

  • Paperback: 264 pages
  • Publisher: Down East Books (January 1, 1995)
  • Language: English
  • ISBN-10: 0892723718
  • ISBN-13: 978-0892723713
  • Product Dimensions: 9 x 6.4 x 0.8 inches
  • Shipping Weight: 14.6 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #334,274 in Books (See Top 100 in Books)

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Customer Reviews

4.6 out of 5 stars
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See all 17 customer reviews
Well known to most New England cooks, Marjorie Standish's cookbooks are a great source.
Therese P. Dignard
Tonight I'm making Salmon Wiggle like my Mom always did --- makes me feel like I'm home, safe and all is well.
B. Martino
This is a wonderful book for anyone starting out wanting to learn the basics in everyday cooking.
Ms. Lil

Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Gordon Harold Mehlman on November 24, 2000
Format: Paperback Verified Purchase
When my grandmother died, I was the lucky recipient of "her "secret recipes."(Cooking Down East : Favorite Maine Recipes and Keep Cooking the Maine Way).
Everytime I make the Melt in Your Mouth Blueberry Cake, the Fish Chowder or the Lobster Newburg (the fancy one--of course!), I am momentarily returned to my childhood.
The Red Flannel Hash is pretty terrific, too.
At last count, I had 273 cookbooks in my private collection, but these two are the ones I most often return to when I wish a taste of home. Unlike many others, they seem to spend a majority of the time on my kitchen counter, permanently dusted with flour, stained forever with tiny Maine blueberries.
If you are looking for nothing fancy-schmancy, only exemplary "home-style cooking," then these are the best you will ever find.
Thanks Nanny (and thanks Ms. Standish)
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8 of 8 people found the following review helpful By A Customer on May 25, 1999
Format: Paperback
My first edition of this book was given to me by my husband 26 years ago. I have many fond memories of family dinners, deserts and favourite recipes from this book. To me it is a touch of home. Gloria Legere Mainiac in Exile in Washington State.
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6 of 6 people found the following review helpful By A Customer on July 26, 1997
Format: Paperback
This book was always in the kitchen at home, and one of the first things I learned to cook was the Doughnut Muffins, which we often had on Sunday mornings with the papers.

Only place I know that has a real recipe for Red Flannel Hash, too!

Brings back lovely memories. Soul Food for a Maine girl
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5 of 5 people found the following review helpful By A Customer on July 4, 1998
Format: Paperback
As I get ready to go to my yearly family lobster bake here on the Fourth of July, I bring with me a long time favorite of Marjorie Standish's, Melt-in-your-mouth blueberry cake. I have bake this cake for friends from all over and it is always a hit. I double the recipe and make a 9"x13" because there is never enough! I was so glad to see this cookbook back in print since my mother will not give up her copy which I grew-up using. Majories fish chowders are the best especially on a cold snowy night! A "must" cookbook for the kitchen.
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5 of 5 people found the following review helpful By A Customer on March 10, 1999
Format: Paperback Verified Purchase
Though Ms. Standish's emphasis is on the great state of Maine, cooks from all over New England will recognize the regional recipes in this book as their own. To me, "Cooking Down East" is more than just a cookbook; it is, in written form, how I learned to cook from my mother and grandmother.
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2 of 2 people found the following review helpful By Ms. Lil on June 29, 2008
Format: Hardcover Verified Purchase
This is a wonderful book for anyone starting out wanting to learn the basics in everyday cooking. This book was written in the 60's when there was not much emphasis on making cooking healthier, however, it is easy to cut down on the salt proportions and substitute healthier fats. IE: Fish chowder is excellent with a combination of butter and olive oil for sauteeing instead of the traditional fried pork scraps.
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2 of 2 people found the following review helpful By B. Martino on August 18, 2009
Format: Paperback
My mother cooked for us using this cookbook from when she was married to my Dad way back when. My sister gave me a copy in 1993 and I've gone through, like my mother, making notes on pages on the recipes I've made and dated them. Tonight I'm making Salmon Wiggle like my Mom always did --- makes me feel like I'm home, safe and all is well. Love this cookbook. So many great, great recipes!
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1 of 1 people found the following review helpful By NewEnglandScene on July 28, 2014
Format: Paperback Verified Purchase
I give this book 5 stars for authenticity. If you want to cook blueberry muffins the way your great-grandmother did, this is the book for you. However, our tastes have changed and so have recipes, for better or for worse. It is just a different world today.

If you want to go back in time and tastes what was cooked in New England 50-70 years ago, this is an excellent book. If you want your taste buds to pop, I would recommend a more modern book. The recipes in this book are less than 5 stars compared today's offerings.

This conclusion is based almost exclusively on desserts. I don't care for Yankee main course fare, despite having grown up on it, but I have a passion for traditional desserts. People like Richard Sax have updated old dessert recipes in a way I find more appealing. I don't know if is 'progress' as much as it is evolution. And I really don't know if Down East corn beef & cabbage is any better than Julia Child's. I wouldn't willingly eat either. I can only speak to deserts.

It is fun to cook the occasional dessert from this book (or any other vintage cookbook), but chef beware, we have evolved, and some of the old fashioned stuff will seem …we'll… kind of old fashioned compared with the things you will find Gourmet, Cook's Illustrated, or Food & Wine. Most of the time, I prefer inspired modern interpretations of classic desserts.
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