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Editorial Reviews
From Publishers Weekly
Dojny (The New England Cookbook) has created a dependable travel guide for seafood lovers touring the Northeast while simultaneously offering mouthwatering recipes sure to torture those who have no access to fresh seafood or a decent deep fryer. From coastal Connecticut up through Maine, 25 clam shacks, lobster pounds and chowder houses are lovingly mapped, photographed or illustrated, and profiled with their specialty dishes presented for home cooks to take their best shot at. For those who can't make the trip, there are recipes from Two Lights Lobster Shack in Cape Elizabeth, Maine, where the fresh lobster is drizzled in butter and perked with paprika; there is also Roast Bluefish (served at The Place in Guilford, Conn.), which is caught in the Long Island Sound by the same men who immediately grill it over hickory and oak with just a little lemon and butter. Even a Grilled Cheese Sandwich with Tomato gains elite status-served by the Cod End Cookhouse in Maine, done up on bread made of oatmeal and molasses. The book also offers all the tips one would expect on how to eat lobster, shuck oysters, dig clams and fillet a fish. Lessons on regionalism include proper usage of Stuffies (i.e., stuffed clams, or stuffed quahogs, depending on where you are) and a heap of New England Clam Chowder variations, some with salt pork, and a Rhode Island Red Chowder that dares to use tomato. Other fun features include photos of essential local ingredients like Snow's All Natural Clam Juice and Golden Dipt Fry Easy breading.
Copyright 2003 Reed Business Information, Inc.
Product Description
Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown.
Dojny (The New England Cookbook) has created a dependable travel guide for seafood lovers touring the Northeast while simultaneously offering mouthwatering recipes sure to torture those who have no access to fresh seafood or a decent deep fryer. From coastal Connecticut up through Maine, 25 clam shacks, lobster pounds and chowder houses are lovingly mapped, photographed or illustrated, and profiled with their specialty dishes presented for home cooks to take their best shot at. For those who can't make the trip, there are recipes from Two Lights Lobster Shack in Cape Elizabeth, Maine, where the fresh lobster is drizzled in butter and perked with paprika; there is also Roast Bluefish (served at The Place in Guilford, Conn.), which is caught in the Long Island Sound by the same men who immediately grill it over hickory and oak with just a little lemon and butter. Even a Grilled Cheese Sandwich with Tomato gains elite status-served by the Cod End Cookhouse in Maine, done up on bread made of oatmeal and molasses. The book also offers all the tips one would expect on how to eat lobster, shuck oysters, dig clams and fillet a fish. Lessons on regionalism include proper usage of Stuffies (i.e., stuffed clams, or stuffed quahogs, depending on where you are) and a heap of New England Clam Chowder variations, some with salt pork, and a Rhode Island Red Chowder that dares to use tomato. Other fun features include photos of essential local ingredients like Snow's All Natural Clam Juice and Golden Dipt Fry Easy breading.
Copyright 2003 Reed Business Information, Inc.
Product Description
Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown.
In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more.
Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast.<
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