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The New England Clam Shack Cookbook, 2nd Edition Paperback – May 21, 2008
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Cooking in the New Year
Explore these great cookbooks from the publisher of The Food Lab.Learn more.
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“If you’re…dreaming of a vacation on New England coast, this book will help make your dreams come true…You can almost smell the sea air as you read this combination travel book, restaurant guide, culinary history book and cookbook.”Akron Beacon-Journal
About the Author
More About the Author
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.
Top Customer Reviews
The last few pages of the book are devoted to the index, of course, but there is also a useable listing of New England clam shacks, lobster pounds, and chowder houses, listed by state and including addresses, telephone numbers, and pertinent information (hours, BYOB, etc.) Also included is a page of "Resources", which lists mail order sources for some of the ingredients use in the recipes, although I have yet to come across a recipe that required items not readily available from a local market (New York, New Jersey, Pennsylvania area, your mileage may differ).
In summary, I like this book. It's not a definitive cookbook of seafood dishes; it is what it says on the cover, a clam shack cookbook.
Most Recent Customer Reviews
an "OK" cook book if one has an interest in New England food...but I live in the high Rocky Mountains, so the information is self-limiting for me.Published 5 months ago by D. J. Singer