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The New England Clam Shack Cookbook, 2nd Edition Paperback – May 21, 2008

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The New England Clam Shack Cookbook, 2nd Edition + Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors
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Editorial Reviews

Review

“If you love seafood, this is the book for you. Part cookbook, part restaurant guide, this book is chock full of New England lore. As a travelogue, Dojny captures the essence of New England with behind-the-scene stories of the men and women who make the region unforgettable. Added bonus: Three weekend itineraries each focused on eating. Yum!”

Epicurious.com

“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

Brooke Dojny is an award-winning food journalist and cookbook author who specializes in writing about New England food. She is the author of Lobster!, The New England Cookbook, The New England Clam Shack Cookbook, and Dishing Up® Maine. Dojny writes regularly for the Portland Herald. She lives on the Blue Hill Peninsula in Maine.

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Product Details

  • Paperback: 256 pages
  • Publisher: Storey Publishing, LLC; 2nd edition (May 21, 2008)
  • Language: English
  • ISBN-10: 1603420266
  • ISBN-13: 978-1603420266
  • Product Dimensions: 7.4 x 0.8 x 9.2 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #511,458 in Books (See Top 100 in Books)

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

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Midwest Book Review on August 10, 2008
Format: Paperback
Now in a completely updated second edition featuring twenty new recipes, six new restaurants and three new recommended "clam-shack weekend itineraries" for making the most of New England dining, The New England Clam Shack Cookbook is far more than just a collection of recipes. Interspersed between the easy-to-follow instructions to make seafood delights from Lobster Stew to Old-Fashioned Salt Codfish Cakes to Creamy Cape Cod Clam Chowder are anecdotes, New England culinary trivia, quotable quotes, and much more. Illustrated with black-and-white and color images throughout, The New England Clam Shack Cookbook is as much fun for gourmands to page through as it is for seafood chefs of all skill and experience levels to cook from. Highly recommended for both personal and community library cookbook collections.
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2 of 2 people found the following review helpful By Lynn on August 11, 2014
Format: Paperback Verified Purchase
It's an interesting book, more like a travelogue of New England seafood eateries with recipes than a traditional cookbook. The recipes all come from well and lesser-known New England seafood eateries, with a lot of pictures (of the eateries) and some history on each (the eateries, not the recipes). It's not organized like a regular cookbook (a negative), so you will rely on the index quite a bit when looking for a specific recipe or type of food. Most of the recipes are simple enough, what you would expect of "clam shack food", and geared to the typical "home cook" instead of "restaurant chef" (this is a good thing, IMO). The recipes are all seafood-based (lobster, clam, oyster, fish, chowders) or seafood associated (Kale Soup, which is better than it sounds, and Cape Ann Bread, for instance).
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.
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3 of 3 people found the following review helpful By liz on January 19, 2012
Format: Paperback Verified Purchase
Just GREAT! this book is so informative, funny & entertaining & ohh so delicious. I love this book and cant wait to visit some of these clam shacks and try not only clam recipes but also seafood, breads and desert recipes from all over New England.
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2 of 2 people found the following review helpful By Carleen R. Gerber on January 4, 2013
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The recipes are easy to follow, and not too eomplicated to be beyond your summer-cottage fare. We have enjoyed every single recipe we have used - thanks for the newsy background on all the little restaurants as well. It's a fun read - and a great cook book.
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2 of 2 people found the following review helpful By Deborah S. Madigan on December 3, 2012
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great book It is just about the same as the 1st edition though. If I had known I would not have bought it but only because I have the first one.
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2 of 2 people found the following review helpful By Thomas Ferraiolo on August 9, 2013
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Great cookbook I can locate the recipes I want to cook, this is a real resource for me old New England recepies.
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1 of 1 people found the following review helpful By Timothy Lazuk on January 13, 2014
Format: Paperback Verified Purchase
I am a true fried clam snob. The ONLY way to order them is with whole bellys. Although I have been to several of the places in the book, many of them listed were on the Maine Coast, which is an 8 hour drive for me. Maybe I can work it into next summer's vacation. This past summer, I went to Seattle, land of oysters, salmon and crab.
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The New England Clam Shack Cookbook, 2nd Edition
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