- 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: 36 customer reviews
- Amazon Best Sellers Rank: #418,216 in Books (See Top 100 in Books)
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Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors Paperback – May 15, 2006
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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.
"[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."
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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.
My favorite recipes so far - "My Best Creamy Coleslaw" and "Paella Cleonice".
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.
Growing up we spent a good chunk of every summer in Maine. Friends owned a large dairy farm mid-Maine and several cottages at the shore. We picked bushels of blueberries, baked pies, collected eggs straight from the hen and always indulged in a huge traditional clam bake on the rocks in front of our favorite cottage on Bailey's Island - all you could eat clams, lobster & corn all around. If there was melon it was watermelon, chilled in the bathtub and served in huge wedges. Corn came on the cob, not as part of a salsa and nobody had ever heard of a jalapeño.
Times have changed. Back then there was no such thing as frozen blueberries. Corn could be had just a few weeks a year and the same was true of almost everything else that you see in the produce department today. If you wanted lobster you drove to the shore and ate them there or rushed home with a bunch, if you lived within a few hours drive. Food was very, very regional - and truthfully, that was part of the delight. Today it can be hard to tell from a restaurant menu or the contents of the grocery store if you are in Vermont, Virginia or even points west.
Maine has changed too. Clams aren't as easy to find as they once were. The mussels that were considered "trash" fit only for the destitute are today big business in Maine - and mighty fine eating. Maine lobsters ship all over the country and beyond. The big dairy farms have disappeared from Maine just as they have from Vermont and many of our newer residents came from "elsewhere" - including Brooke Dojny, author of Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors. These days those farmers that remain produce "artisan" produce, meat and cheeses. So, to those who would complain that these are not their mother's or grandmother's recipes, I would point out that the title says "authentic flavors" - not "traditional recipes."
Still, a fair few of the recipes you'll find in Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors are reasonably traditional. Leave the thyme out of Brooke's recipe for Classic Down East Haddock Chowder and you'll have exactly the same chowder our grandmothers made. Milky Maine Steamer Chowder is traditional right down to the evaporated milk, as are the Molasses-Baked Maine Yellow-Eyes and the Sedgwick Potluck-Supper Apple Pie. Okay, now I'm hungry . . . .
Grandma's $0.02 - Times change and what we eat changes with the times. Authentic doesn't have to be "traditional." Dishing Up® Maine: 165 Recipes That Capture Authentic Down East Flavors is chock full of authentic flavor, what you might call New-Maine Cuisine. Yum!