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Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors Paperback – May 15, 2006

4.4 out of 5 stars 34 customer reviews

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Editorial Reviews

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)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“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


“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.”
(Castine (ME) Patriot)

“Although clearly inspired by artisanal and fresh food, Dojny doesn’t hesitate to make her recipes accessible to the inexperienced cook.”
(The Boston Globe)

"[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 Times Record, Maine)

“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.”
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Product Details

  • Paperback: 288 pages
  • Publisher: Storey Publishing, LLC (May 15, 2006)
  • Language: English
  • ISBN-10: 1580178413
  • ISBN-13: 978-1580178419
  • Product Dimensions: 7.4 x 0.7 x 9.2 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #193,272 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Each summer, I take a trip to Maine for one main reason--to eat. Sure I hike, explore the coastline, keep an eye out for Stephen King sightings, but really, I'm there for the food. Everyone knows the lobster roll is the reigning celebrity of Maine dishes--and this book features plenty of mouth-watering recipes for lobster--but as Brooke Dojny knows, wild Maine blueberry pies, chowders, authentic baked beans, not to mention scores of fresh vegetable concoctions are all quintessential Down East dishes. The recipes contributed by signature Maine restaurants provide a sort of culinary tour of the state but Dojny's original recipes celebrate all foods that evoke true tastes of Maine.

The photographs are some of the most stunning I've found in cookbooks. Together with Dojny's local stories and food lore, this is at once a cookbook, a tour guide, and a souvenir--a way to enjoy a Maine experience whether you get there yearly or once in a lifetime. I made the crab cakes just the other day--believe it or not, they were easy and delicious! Can it get any better than that?
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Format: Kindle Edition Verified Purchase
NOTE - This review refers to the Kindle version of Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors. I have not seen the print version.

Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors features 165 recipes presented in seven chapters. While each chapter is listed in an interactive Table of Contents, individual recipes are not. Luckily, the publishers did think to include an Index that is also interactive, not as functional as a complete listing of individual recipes as part of the Table of Contents but certainly more well thought out than many I've seen. Those chapters are -

1. Starters, Snacks, Sandwiches and So On
2. Fresh From The Farmer's Market
3. The Chowder Pot, Soup Tureen, and Other One-Pot Wonders
4. Maine-Style Meat and Poultry
5. Jewels of the Sea: Fin Fish and Shellfish Maine Style
6. For the Breakfast Table, Bread Box, and Pantry
7. Delectable Desserts

I've noticed complaints from born-and-bred Mainers that Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors isn't "real" Maine food, and frankly, looking through these recipes I find that I must agree that such things as Jalapeño Johnnycakes Topped with Smoked Fish, Limed Lobster and Melon Skewers, and Lobster Salad with Roasted Corn Salsa are a million miles from traditional Maine food.
Read more ›
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Format: Paperback
Maine is a place that conjures up magical images of Pine Trees, lobsters, lighthouses, and sparkling blue water. Brooke Dojny's book adds to the magical image of Maine with her recipes for classic Maine dishes like Lobster Rolls, Baked Beans, Blueberry Muffins and Clam Chowder. She also gives tourism information on what restaurants are 'hot,' and where to buy farm-fresh ingredients for cooking at your home or your Maine lakeside cottage. She identifies Maine as a place where people like she, and Chef Sam Hayward of Fore Street Restaurant in Portland, literally moved for the food. She thinks it's the next great outpost for foodies. However she is concerned about keeping Maine unspoiled so its charm can remain the same.

Brooke's book is fabulous whether you're going to actually cook from it or whether you want to dream about a Maine getaway. The full-color photos by Scott Dorrance are incredibly enticing.

I would highly recommend buying Brooke's book for yourself and copies to give as gifts. It's the best souvenir of a Maine vacation I can imagine.
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Format: Paperback
Brooke Dojny came to Maine for the food, and that's good enough reason to love Maine. Brooke is an experienced, talented, and thoroughly dedicated professional. She has done her homework and chronicles the old foodways and the newest culinary surpises of her adopted state. And she is also passionate and thoroughly in love with Maine. And that's good enough for me. Brooke has a stellar reputation as a food writer, and has unfailingly good taste and style. Mainers are lucky to count her among their residents, and most fortunate to have this book as a culinary journey through a magical and delicious state that is as heaped in tradition as it is in blueberries.
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Format: Kindle Edition Verified Purchase
This is a lovely cookbook filled with not only Maine recipes but also information on local customs and restaurants. I am subtracting one star from the Kindle edition. This is because while the chapters are listed the individual recipes are not. There is an alphabetical index in the back but that is not as helpful as looking at a chapter titled soups and having them all listed. This is a common problem with published cookbooks that are then formatted for the Kindle.
Again nice assortments of recipes, information and full color photos. I'm just not sold on Kindle cookbooks. It's just too time consuming to browse or find that certain recipe you want.
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