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Provincetown Seafood Cookbook Paperback – May, 1986

4.9 out of 5 stars 14 customer reviews

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Paperback, May, 1986
$150.33 $46.30
--This text refers to an alternate Paperback edition.

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Editorial Reviews

About the Author

Provincetown's most famous chef, Howard Mitcham (1917–96) is widely considered the first of the celebrity chefs, and his recipes reflect the Creole influence of his second home in New Orleans. Mitcham's co-workers characterized him as "a true bohemian" and "a great art lover and so well read that there wasn't a literary or mythical reference he didn't know."
--This text refers to an alternate Paperback edition.
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Product Details

  • Paperback: 279 pages
  • Publisher: Parnassus Imprints (May 1986)
  • Language: English
  • ISBN-10: 0940160331
  • ISBN-13: 978-0940160330
  • Product Dimensions: 0.5 x 6.2 x 9.2 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #1,421,800 in Books (See Top 100 in Books)

Important Information

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Customer Reviews

Top Customer Reviews

By A Customer on December 7, 1999
Format: Paperback
it's been said that art is making difficult things seem simple, that anyone can do the reverse. well, if that statement appeals to you, this is your book. when i first encountered this book, i read it like a novel, devouring the stories, oblivious to the recipes. it was only later that i tried to cook the way mitch did. as a seafood cookbook this is unparalleled. i've made many pots of chowder; none has been as good as the ones mitch led me through. and where else can one find a chef to sing the praises of the humble squid? it's a great cookbook, but it's so much more than that... it's a guide on how to enjoy seafood, whether or not you live near the sea, and how to enjoy life. i don't live as hard by the ocean as i once did, but never in my life have i felt closer to the sea than i did while reading this book. i've never even been to cape cod, but nevertheless this book has meant an awful lot to me.
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Format: Paperback
This is my favorite seafood cookbook of all time. The recipes are generally traditional dishes brought over to New England from Portugal. If you have access to good Atlantic stocks, like Maine shrimp, cod, squid, mackerel, and clams, this is a must have. The elegance of this book is its simplicity.
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Format: Paperback
Ever since Anthony Bourdain (author of 'Kitchen Confidential', 'A Cook's Tour' and a celebrity chef on Food TV Network) declared this the 'best seafood cookbook in history' in one of his best-selling books, it's been impossible to find this out-of-print book anywhere. Too bad, as it really is quite spectacular. The Portuguese-influenced recipes from Cape Cod in this cookbook are simple and delicious, stressing quality ingredients throughout. If you've ever been to Cape Cod, you'll find the local anecdotes pretty cool too. If you can manage to find one I highly recommend it!
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Format: Paperback
This book brings back memories for me. My brother worked in Provincetown restaurants for many years, and knew Mitcham. I inherited a signed copy of the book, and have it somewhere in the house. Mitcham settled in Provincetown in the 1940s, and tells stories of the old days, when you could buy a beer for a dime, and dig into free food made by the barman's wife, if you weren't too greedy. This was a man comfortable with working men, and in P-town, that meant fishermen. Every year, Mitcham would go out on a boat and have his pick of the catch and by-catch, and make his annual seafood feast. His love for the Portuguese-American people and their cuisine comes through the pages, along with his respect for the fisherman's life.

Many years ago, I tried several of the recipes, though I'm no cook. The seasonings fill the house with wonderful aromas - try the squid stew!
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Format: Paperback
The best of Mitchum's books, it's filled with stories and tips. I've cooked many of the recipes in the shellfish section, as well as several soups. It's enjoyable reading as well as a cook regional cookbook. Recommended.
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Format: Paperback
This is a delightful cookbook with regional flair and insights into local food customs. It ranks along with Rawlings' Cross Creek Cookery and Paul Prudhomme's The Prudhomme Family Cookbook in defining American terroir cuisine. However Mitcham adds quite a bit of southern Creole tradition into this Portuguese New England mix to create his own local blend. It's an excellent cookbook and I only wish I had dozen or so baby butterfish to toss into my fritto misto. I appreciate Bourdain's enthusiasm, but am glad I didn't pay more than $30 for my copy. It's another great cookbook, nothing more.
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Format: Paperback Verified Purchase
I am enjoying this book very much. While a lot of the ingredients are not available in Australia, the basic recipes can be adapted.
The only negative I have is the cost of postage, which I think is extremely high.
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