Vineyard Harvest: A Year of Good Food on Martha's Vineyard (Hardcover)

~ (Author), (Author), Alison Shaw (Photographer)

Editorial Reviews

From Publishers Weekly

A Martha's Vineyard native of the old school—daughter of Black Dog Tavern proprietor Allan Miller, and herself chef/owner of the much-missed Roadhouse Café and Café Moxie—Miller celebrates the fishing and farming traditions that thrive on the island, far from the ferry-hopping day trippers and glamorous summer residents. The best of her 100-plus recipes give her signature modern twist to New England classics—from simple dishes like Grilled Bluefish and Quahog Chowder to more complicated fare such as Stonewall Beach Clambake; Lobster Pot Pie with Early Peas; and Heritage Breed Roast Turkey with Linguica Stuffing. The recipe instructions are disappointingly perfunctory, lacking the more personal stamp that brings to life Miller's short essays on seasonal cooking or her affectionate homages to individual producers, like Alan Whiting and his West Tisbury sheep farm; Caitlin Jones, who grows organic vegetables in Chilmark; and Jack Blake, oyster farmer of Sweet Neck. And it seems strange that a New England island chef like Miller would say, "I don't like raw shellfish." But overall, Miller's text and Shaw's photographs make this work an inviting, seasonal guide to modern New England cuisine, an insider's guide not just to cooking, but also to buying the best local food on the island. Agent, Stacey Glick and Jane Dystel. (May 10)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Advance Praise for Vineyard Harvest

"We Vineyardites who have gloried in our island for some decades find ourselves concerned from time to time that the beauties of the place will lead to overcrowding. Now our concern is redoubled by the publication of Tina Miller's and Alison Shaw's Vineyard Harvest. This beautiful volume is bound to send hordes of newcomers to share the cuisine and the beauty of Martha's Vineyard. It is an imaginative and brilliant book, darn it!"
—Walter Cronkite

"Vineyard Harvest captures the real Martha’s Vineyard—its farmers and fisherman, its lobster shacks and farmers markets—in recipes, photographs, and stories about the people who make this island a microcosm of New England and—although only seven miles from the mainland—a mystical world apart."
—Steven Raichlen, author of The Barbecue! Bible cookbook series and host of Barbecue University with Steven Raichlen on PBS.

“A wonderful book, with delicious, unfussy recipes that are as connected to the sea and soil of Martha's Vineyard as its very talented author.”
—Keith McNally, co-author of The Balthazar Cookbook and owner of Balthazar Restaurant and Bakery

"You don't have to be a resident of the island of Martha's Vineyard to fall in love with this book--all you really need to be is hungry and wanting to do something about it! With her delicious recipes, Tina has captured the essence of the island--but her tributes to the small farms and local food purveyors will ring true almost anywhere. This book is unique and special, just like Tina herself, and the wonderful Alison Shaw photographs make it just as much fun to read as it is to cook from."
—Susan Branch, author of the Heart of the Home books

See all Editorial Reviews

Product Details

• Hardcover: 272 pages
• Publisher: Broadway (May 10, 2005)
• Language: English
• ISBN-10: 0767918339
• ISBN-13: 978-0767918336
• Product Dimensions: 10.1 x 7.8 x 0.9 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #860,092 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #80 in

  Books > Cooking, Food & Wine > Regional & International > U.S. Regional > New England

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars Island Food, Classical Martha's Vineyard, February 15, 2006

By	M. L Martindale "Owner/Operator http://www.Fo... (LARGO, FL USA) - See all my reviews (REAL NAME)

Vineyard Harvest:
A Year of Good Food on
Martha's Vineyard
By Tina Miller with Christie Mathewson
Photography by Alison Shaw

This cookbook concentrates on the simple and pure. This simplicity is evidenced by uncomplicated, relatively short recipes. The book is a seasonal sequence of tempting dishes prepared from the bounty springing from the seas and soils of Massachusetts' Martha's Vineyard. Between many of the recipes are profiles of some of the caring citizens of the island.

Here's some recipe samplings:

Corn-Crusted Calamari with Roasted Red Pepper Remoulade -
With the simple ingredients, of cornmeal and cornstarch, the calamari is cooked. The Remoulade contains capers, chopped cornichons, garlic, mayonnaise, Dijon mustard and a touch of cayenne.

Strawberries with Sweet Crème Fraiche -
Just add sugar, lemon juice, heavy cream, sugar and vanilla.

Martha's Vineyard Mock Maki -
Combines cucumbers, lobster meat, red bell pepper, pickled ginger and sprouts. An accompanying dipping sauce contains soy sauce, lime, sesame oil, mirin and chopped scallions.

Zucchini and Tomato Casserole with an Asiago Crust -
Blend with shallot, bread crumbs, olive oil, seasoning and fresh basil.

Bumper-Crop Cucumber salad -
Calls for red onion, fresh dill, crème fraiche, lemon juice, olive oil and seasoning

Sold-Out Grilled Lobsters with Lime Butter -
Seems simplest of all - limes, lime zest, limes quartered and butter.

Watermelon and Champagne Parfait -
Mix raspberries, lemon zest, champagne and Chambord liqueur.

Broccoli Soup with Essence of Morels -
This is a mixture of olive oil, onion, chicken broth, seasoning, grated nutmeg and fresh spinach leaves

Great Pond Oyster Pan Stew -
Use butter, onion, a leek, cream sherry, a little ketchup, shucked oysters with their liquor, heavy cream, seasoning and a few dashes of hot sauce

Morning Glory Farm Pumpkin Crème Brulee -
Calls for heavy cream, allspice, nutmeg, cinnamon, ginger, eggs and sugar.

Vineyard Lobster Salad with Asian Twist -
Combine olive oil, sesame oil, fresh ginger, scallions, mirin, lemon juice, light soy sauce and mayonnaise

Two Winter Pizzas -
Smoked Salmon Roasted Red Onion Pizza:
Plus Crème Fraiche, fresh tarragon, olive oil and capers.
Spinach and Goat Cheese Pizza:
Plus red onion, olive oil, spinach leaves, fresh rosemary, parsley and garlic.

Red Cabbage Salad with Blue Cheese, Walnuts and Oranges --
Combine Orange juice, balsamic vinegar and olive oil for the dressing

Portuguese Codfish with Linguica and Littlenecks -
This calls for olive oil, onion, fresh thyme, clam broth, a diced tomato and tomato paste.

Reviewed by Marty Martindale, owner Food Site of the Day.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Well done!, June 13, 2005

By	mvcoyote (Martha's Vineyard) - See all my reviews

This book is terrific. The recipes are tempting, the comments in between are interesting and informative, and Alison Shaw's photographs are extraordinary. It's a pleasure from beginning to end. Thank you, Ms. Miller and Ms. Shaw!