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Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors Paperback – May 15, 2006


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Product Details

  • Paperback: 288 pages
  • Publisher: Storey Publishing, LLC (May 15, 2006)
  • Language: English
  • ISBN-10: 1580178413
  • ISBN-13: 978-1580178419
  • Product Dimensions: 9.2 x 7.7 x 0.7 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #452,082 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

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.

Review

“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


“Bingo! If a fried clam roll, a bowl of creamy lobster chowder, or a stack of wild blueberry pancakes rings your chimes, and you can’t hop a jet, let Brooke Dojny ‘dish it up’ for you….authentic national treasures from the glorious state of Maine.”
(Castine (ME) Patriot)

“Although clearly inspired by artisanal and fresh food, Dojny doesn’t hesitate to make her recipes accessible to the inexperienced cook.”
(The Boston Globe)

"[Brooke] Dojny... likes to say she moved to Maine for the food.  In her volume, she covers all the things that make the food scene there so alluring."

(The Times Record, Maine)

“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.”

More About the Author

Brooke Dojny is an award-winning food journalist and cookbook author with a specialty in writing about New England food. Her recent books on the subject are The New England Cookbook (1999), The New England Clam Shack Cookbook (2003, revised 2008), Dishing Up Maine (2006), New England Home Cooking (2011), and Lobster! (2012).

Brooke began her career as a chef-caterer for Martha Stewart and also contributed to Martha's first book, Entertaining, which is when she caught the cookbook-writing bug. In the 1980s, she worked for the original COOK'S Magazine as a recipe tester and developer, equipment tester, and assistant food stylist. Teaming up with Melanie Barnard, another COOK'S freelancer, the duo launched a syndicated newspaper column and, in 1985, published their first cookbook, Sunday Suppers, which was nominated for an IACP award. Several other titles followed, including Let's Eat In and Parties! (both nominated for James Beard awards), and The AMA Family Cookbook which was a James Beard Award winner in 1998. In 1998 Brooke won the Newman's Own/Good Housekeeping recipe contest (in the food professional category) and had the pleasure of donating her $10,000 winnings to charity. She has made numerous television and radio appearances around the country.

For many years, Brooke and Melanie co-wrote "Every Night Cooking," a regular monthly column in Bon Appetit Magazine. Brooke's work has appeared in Food & Wine, Saveur, and Cooking Light. She currently writes a weekly column in the Portland Press Herald and is a frequent contributor to Down East Magazine. She lives on the coast of Maine where she can be found hanging out at farmers' markets and lobster pounds. You can visit her author page at wwww.facebook.com/brookedojny.


Customer Reviews

4.4 out of 5 stars
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Beautiful color photos.
Path of Thyme
I would highly recommend this cookbook for anyone who enjoys Maine cooking, using the ingredients traditionally used in Maine recipies along with updated additions.
Martha
This book confirms Brooke Dojny's authentic place among cookbook authors who have tried to capture, create, and preserve regional cuisines.
Alice Ayers

Most Helpful Customer Reviews

18 of 18 people found the following review helpful By Samantha King on July 19, 2006
Format: Paperback
Each summer, I take a trip to Maine for one main reason--to eat. Sure I hike, explore the coastline, keep an eye out for Stephen King sightings, but really, I'm there for the food. Everyone knows the lobster roll is the reigning celebrity of Maine dishes--and this book features plenty of mouth-watering recipes for lobster--but as Brooke Dojny knows, wild Maine blueberry pies, chowders, authentic baked beans, not to mention scores of fresh vegetable concoctions are all quintessential Down East dishes. The recipes contributed by signature Maine restaurants provide a sort of culinary tour of the state but Dojny's original recipes celebrate all foods that evoke true tastes of Maine.

The photographs are some of the most stunning I've found in cookbooks. Together with Dojny's local stories and food lore, this is at once a cookbook, a tour guide, and a souvenir--a way to enjoy a Maine experience whether you get there yearly or once in a lifetime. I made the crab cakes just the other day--believe it or not, they were easy and delicious! Can it get any better than that?
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10 of 10 people found the following review helpful By Nancy B. Marshall on May 16, 2006
Format: Paperback
Maine is a place that conjures up magical images of Pine Trees, lobsters, lighthouses, and sparkling blue water. Brooke Dojny's book adds to the magical image of Maine with her recipes for classic Maine dishes like Lobster Rolls, Baked Beans, Blueberry Muffins and Clam Chowder. She also gives tourism information on what restaurants are 'hot,' and where to buy farm-fresh ingredients for cooking at your home or your Maine lakeside cottage. She identifies Maine as a place where people like she, and Chef Sam Hayward of Fore Street Restaurant in Portland, literally moved for the food. She thinks it's the next great outpost for foodies. However she is concerned about keeping Maine unspoiled so its charm can remain the same.

Brooke's book is fabulous whether you're going to actually cook from it or whether you want to dream about a Maine getaway. The full-color photos by Scott Dorrance are incredibly enticing.

I would highly recommend buying Brooke's book for yourself and copies to give as gifts. It's the best souvenir of a Maine vacation I can imagine.
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5 of 5 people found the following review helpful By Melanie Barnard on June 6, 2006
Format: Paperback
Brooke Dojny came to Maine for the food, and that's good enough reason to love Maine. Brooke is an experienced, talented, and thoroughly dedicated professional. She has done her homework and chronicles the old foodways and the newest culinary surpises of her adopted state. And she is also passionate and thoroughly in love with Maine. And that's good enough for me. Brooke has a stellar reputation as a food writer, and has unfailingly good taste and style. Mainers are lucky to count her among their residents, and most fortunate to have this book as a culinary journey through a magical and delicious state that is as heaped in tradition as it is in blueberries.
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5 of 5 people found the following review helpful By Fia Fortune on June 16, 2013
Format: Paperback
I realize I am not the target audience for this book, but my boyfriend had a copy, and I went to it for some inspiration for essential, nostalgic Maine cooking, and was a bit disappointed. It's a great cookbook with some great ideas and recipes, and I'll probably refer to it again in the future when I want to put a spin on a quintessentially Maine ingredient, but it represents Maine food about as well as the actors in a Stephen King movie adaptation represent Maine people, which is to say not very well at all. For true Downeast cooking, pick up a Marjorie Standish cookbook. For innovative takes on the ingredients available in Maine, this might be a better choice.
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4 of 4 people found the following review helpful By Grandma TOP 100 REVIEWERVINE VOICE on August 25, 2013
Format: Kindle Edition Verified Purchase
NOTE - This review refers to the Kindle version of Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors. I have not seen the print version.

Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors features 165 recipes presented in seven chapters. While each chapter is listed in an interactive Table of Contents, individual recipes are not. Luckily, the publishers did think to include an Index that is also interactive, not as functional as a complete listing of individual recipes as part of the Table of Contents but certainly more well thought out than many I've seen. Those chapters are -

1. Starters, Snacks, Sandwiches and So On
2. Fresh From The Farmer's Market
3. The Chowder Pot, Soup Tureen, and Other One-Pot Wonders
4. Maine-Style Meat and Poultry
5. Jewels of the Sea: Fin Fish and Shellfish Maine Style
6. For the Breakfast Table, Bread Box, and Pantry
7. Delectable Desserts

I've noticed complaints from born-and-bred Mainers that Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors isn't "real" Maine food, and frankly, looking through these recipes I find that I must agree that such things as Jalapeño Johnnycakes Topped with Smoked Fish, Limed Lobster and Melon Skewers, and Lobster Salad with Roasted Corn Salsa are a million miles from traditional Maine food.
Read more ›
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