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)
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“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
(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.” (Tom Douglas, Chef-owner of Dahlia Lounge, Palace Kitchen, Etta’s and Lola; author of Tom’s Big Dinners: Big Time Home Cooking for Family and Friends
“Although clearly inspired by artisanal and fresh food, Dojny doesn’t hesitate to make her recipes accessible to the inexperienced cook.” (Castine (ME) Patriot
"[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 Boston Globe
“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.” (The Times Record, Maine