Description
Eating a hot buttered lobster roll is like taking a mini-vacation: it conjures the scent of salt in the air and the crash of waves on the rocks the essence of a day at the beach in Maine. Now, with Real Maine Food you can re-create this humble delicacy as well as more than 100 other Maine dishes at home. Maine has developed its own distinctive regional cuisine, characterized foremost by the excellent seafood caught off its pristine coast but also by the wild blueberries, potatoes, and other produce from its rich soils. The authors take a ride on a nineteenth-century schooner, build a beach clambake, and judge a pie-eating contest at a state fair all in search of the best recipes from accomplished small-town home cooks as well as renowned restaurants and food artisans. Among the dishes are Smoked Haddock and Leek Pie, Lobster Gruyere Grilled Cheese, Crab and Corn Frittata, Blueberry Pancakes, and Peanut Butter Whoopie Pies. Real Maine Food taps into the magic that draws visitors to the state year after year.
About the Author
Ben Conniff, cofounder of Luke s Lobster, has written for publications such as Playboy, Smithsonian, Yankee, Saveur, and Tasting Table. Luke Holden, the son of a Maine lobsterman, operates Luke s Lobster, a casual restaurant with ten locations in New York, Philadelphia, D.C., and Bethesda, Maryland. Luke s Lobster has been featured on The Today Show, the Food Network, Epicurious, and CNN, as well as in The Wall Street Journal, GQ, The Washington Post, and Conde Nast Traveler.
Reviews
"With this book, part cookbook, part road trip diary, Luke draws on fellow Maine cooks, gatherinr recipes from award-winning pie bakers, church kitchens, and a schooner gallery. And with a growing appreciation of northern cuisine, it is a timely book, one that will help diners, readers, and cooks appreciate these fresh and flinty flavors."
-AppetitieForBooks.com
"Perusing this beautiful cookbook is like taking a trip to Maine without actually filling your gas tank."
-SOUTHERN NEW ENGLAND WEDDINGS MAGAZINE
Book Information
ISBN 9780789334329
Author Ben Conniff
Format Hardback
Page Count 224
Imprint Rizzoli International Publications
Publisher Rizzoli International Publications
About the Author
Ben Conniff, cofounder of Luke s Lobster, has written for publications such as Playboy, Smithsonian, Yankee, Saveur, and Tasting Table. Luke Holden, the son of a Maine lobsterman, operates Luke s Lobster, a casual restaurant with ten locations in New York, Philadelphia, D.C., and Bethesda, Maryland. Luke s Lobster has been featured on The Today Show, the Food Network, Epicurious, and CNN, as well as in The Wall Street Journal, GQ, The Washington Post, and Conde Nast Traveler.
Reviews
"With this book, part cookbook, part road trip diary, Luke draws on fellow Maine cooks, gatherinr recipes from award-winning pie bakers, church kitchens, and a schooner gallery. And with a growing appreciation of northern cuisine, it is a timely book, one that will help diners, readers, and cooks appreciate these fresh and flinty flavors."
-AppetitieForBooks.com
"Perusing this beautiful cookbook is like taking a trip to Maine without actually filling your gas tank."
-SOUTHERN NEW ENGLAND WEDDINGS MAGAZINE
Book Information
ISBN 9780789334329
Author Ben Conniff
Format Hardback
Page Count 224
Imprint Rizzoli International Publications
Publisher Rizzoli International Publications
