Maine is one of the hottest culinary destinations in the country. To celebrate, Down East Books is proud to present the Best Maine Food series, a new line of cookbooks showcasing the state's great food. Kicking it off is this revamped edition of a true Maine classic. In these redesigned pages, longtime food columnist Marjorie Standish tells you how to prepare everything from finnan haddie to dilly green tomatoes to blueberry buckle.
In This Comprehensive Tome, Oliver brings the traditions and recipes of generations of Maine home cooks to life. Peppered with funny and useful advice from her island kitchen and garden, this book is chock-full of wisdom and stories. Whether you need a quick weekday meal or are indulging in a verified New England feast, the more than one hundred and fifty recipes are a delicious way to eat well and experience the culinary heritage of Maine. Book jacket.
From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce, from fresh lobster to blueberry pancakes. Dive in to the salty personality of Maine’s cuisine!
Vangie's column was a regular feature in Island Ad-Vantages and The Weekly Packet newspapers. The cookbook draws from those columns and includes many of Vangie's favorites of regional Down East, Maine, cooking.
Maine has an abundance of fresh, seasonal produce ~ all you need to know is what to do with it. Lisa Turner, of Laughing Stock Farm in Freeport, has gathered more than one hundred recipes from Maine,s top chefs, farmers, home cooks, and her own kitchen. From what to do with loads of leafy greens to how to cook hakurei turnips, this cookbook teaches how to eat locally ~ and eat well ~all through the year.
Maine food is about putting on a bib and getting messy with lobster in the summer. In the winter, it's about tossing brisket and potatoes in a pot on the back of the woodstove. Maine Classics brings the carefree spirit of those who work the land and sea to life. More than 150 simple, straightforward dishes are organized by the shore, the sea, the forest, the farm, the garden, the dairy, and the bakery. Celebrate Maine's bounty with recipes such as Ham with Fried Apples, Corn Fritters with Maple Syrup, Classic Lobster Rolls, and Pickled Fiddlehead Ferns. Stories of farmers, lobstermen, cheesemakers, and old-school bakers "infuse our cooking and inspire us to explore our own culinary legacies," say award-winning authors Mark and Clark. Chock-full of full-color photographs, this cookbook is definitely a Maine classic.
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.
In the heart of Corfu, away from the tourist beaches, old traditions of living and eating still flourish. Over the centuries culinary influences from all over the Mediterranean have been absorbed into the classical Greek cuisine and adapted to suit the extraordinary variety of produce that comes from this beautiful and very fertile island. The result is a style of cooking unique in the world. For many years James Chatto and his wife, Wendy Martin, made their home in the remote village of Loutses, an olive-farming community in the north-east of Corfu. During their first winter, when the tourists had left and the shops and restaurants of the coastal resorts closed, they learned that there was more to Corfiot cooking than they ever imagined. The Lousiotes take a keen interest in food and were willing teachers. Cooking from memory, measuring the ingredients by eye and correcting the seasoning by frequent tasting, they have preserved their recipes without ever writing them down. The island provides abundant produce: olives, vegetables, fruit, meat, cheese and wine, a wide variety of fish and shellfish from the sea, and from the hills, herbs, horta or wild greens, game, nuts and wild fruits. The pace of life is unchanging, the rhythm of work and daily fare determined by the seasonal cycle. Many of the dishes prepared are linked with the festivals of the Christian calendar, such as Lenten pilaf, Easter biscuits, Paschal lamb and the vasilopitta of New Year. A sociable people, the Corfiots love to enjoy food and wine in good company—at home or at the taverna. In this delightful book James Chatto and W.L. Martin set down the recipes they have collected, describe the growing, gathering and preparation of food, record the daily round of their friends and neighbors and enjoy the life of a rural village in Corfu.
MA BASEEMA, Middle Eastern Cuisine with Chaldean Flair gives you a taste of a culture that has one of the world's oldest cuisines, dating back to ancient Mesopotamia. This culinary journey will show you the essence of Chaldean food and delight your palate with a tempting collection of recipes ranging from soups, appetizers, salads, main-course dishes, breads and desserts. Upon savoring a Chaldean homemade meal, we hope you will say "Ma Baseema" ("How good it is"). Many of the Chaldean signature dishes found in this cook have been handed down unchanged for generations. And while the cuisine of other cultures and countries may have aspects of a regional character, Chaldean food defies any regional distinctions. . Different families or villages may lay claim to scrumptious variations of specific specialties, but the underlying ingredients and recipes as well as styles of cooking are common to all Chaldeans. The Chaldean people are passionate about their food and enjoy spending time preparing, cooking and eating with family and friends. Presenting a meal to guests is import to Chaldean people and we always strive to entertain warmly and joyously to everyone in our home. Great effort is made in ensuring that our guests are comfortable and enjoying their meal. Hospitality is highly valued, whether a person is a dear friend or merely an acquaintance, whether formally invited or spontaneously dropped by. Meals are more often a festive, casual experience than a formal one. If you are a host, remember to say "fathalo," which means "do me the honor," when you invite the guests to come to the table. Awafi! (Bon Appetite!). Enjoy yourself, excite your senses, and do it in good health. Thank you and "Fathalo" the Chaldean American Ladies of Charity invite you to come to our table to share and enjoy meals that are time honored tradition in the Chaldean culture.
