Dishing up Maine

Dishing up Maine

165 Recipes That Capture Authentic Down East Flavors

Book - 2006
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Workman Press.

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!

Baker & Taylor
Provides recipes for one hundred and sixty-five recipes that highlight delicacies of the region, including limed lobster and melon skewers, Carter Point lemon-tarragon crab spread, and citrus-glazed mussels.

Publisher: North Adams, MA : Storey Pub., 2006
ISBN: 1580178413 (pbk. : alk. paper)
Branch Call Number: 641.59741 DOJ
Characteristics: 288 p. : col. ill. ; 24 cm

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