Dishing Up Maine by Brooke Dojny
165 Recipes That Capture Authentic Down East Flavors

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From the Atlantic Ocean to organic farms, Maine offers some of the world’s best raw materials for delicious cuisine. From lobster, mussels, clams, cod, and halibut to blueberries, apples, corn, maple syrup, and fresh vegetables of all descriptions, you'll love the varied flavors of this diverse region. These 165 innovative recipes include Limed Lobster and Melon Skewers, Lamb Sausage with Cranberry Chutney, Chipotle-Roasted Winter Squash Tacos, Dandelion Greens with Bacon and Vinegar, Lobster Salad with Roasted Corn Salsa, Haddock Chowder, Crabmeat Quiche, Meatballs with Cider Gravy, Blueberry Oatmeal Scones, Rustic Berry Croustade, Bourbon Pumpkin Pie, Apple Cream Tart, and dozens of other irresistible dishes. You'll also find local stories and food lore, historical facts, and a guide to hidden road food gems.


About Brooke Dojny

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Brooke Dojny is the author of more than a dozen cookbooks, including Dishing Up® Maine, The New England Clam Shack Cookbook, and the AMA Family Cookbook, which won the 1997 James Beard Award. Dojny coauthored Bon Appetit’s Every-Night Cooking column, contributes to Down East magazine, and is a columnist at the Portland Press-Herald. She lives in Maine, where she can be found hanging out at clam shacks and farmers’ markets.
Published November 30, 2012 by Storey Publishing, LLC. 288 pages
Genres: Travel, Cooking. Non-fiction

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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 Chipotl...

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