Dishing Up(r) Maine: 165 Recipes That Capture Authentic Down East Flavors

Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors by Brooke Dojny (winner of the James Beard Award and author of more than a dozen cookbooks) is an impressively assembled compendium of 165 recipes showcasing the cuisine of America's Eastern coast in general, and the state of Maine in particular. Offering a culinary wealth of easy to make, gourmet quality dishes for everything from snacks and sandwiches, to soups and side dishes, to entrees and deserts, Dishing Up Maine presents readers with recipes ranging from Oven-Roasted Asparagus; Shaker Chicken Stew with Scallion Dumplings; and Nutmeg-Scented Parsnip and Carrot Puree; to "Nude" Raw Oysters with Sauces; Blueberry-Peach Torta; and Split Pea Soup with Smoky Ham. A welcome addition to any kitchen cookbook collection, Dishing Up Maine is most especially recommended for anyone wanting to prepare an authentic "Down East" meal showcasing the regional culinary style of Maine and the Eastern dining.

Each summer, I take a trip to Maine for one main reason--to eat. Sure I hike, explore the coastline, keep an eye out for Stephen King sightings, but really, I'm there for the food. Everyone knows the lobster roll is the reigning celebrity of Maine dishes--and this book features plenty of mouth-watering recipes for lobster--but as Brooke Dojny knows, wild Maine blueberry pies, chowders, authentic baked beans, not to mention scores of fresh vegetable concoctions are all quintessential Down East dishes. The recipes contributed by signature Maine restaurants provide a sort of culinary tour of the state but Dojny's original recipes celebrate all foods that evoke true tastes of Maine. The photographs are some of the most stunning I've found in cookbooks. Together with Dojny's local stories and food lore, this is at once a cookbook, a tour guide, and a souvenir--a way to enjoy a Maine experience whether you get there yearly or once in a lifetime. I made the crab cakes just the other day--believe it or not, they were easy and delicious! Can it get any better than that?

My husband and I just purchased a beautiful piece of property near Blue Hill Maine. When I saw this book, I thought it would be neat to have a copy at the new house. It has since become my favorite cookbook. The recipes are uncomplicated and unpretentious - no hard to find ingredients or time consuming steps - just good down to earth wholesome foods suitable for both casual family dining as well as entertaining guests. The format makes it easy to read and (occassionally) modify amounts or ingredients to suit my family's tastes. So far everything I have made from it (and that's plenty) has been really good. In addition to lots of great recipes, the author includes good info about restaurants, traditions and lore of Maine. As my husband said, "This book is just fun to read!" My favorite recipes so far - "My Best Creamy Coleslaw" and "Paella Cleonice".

Brooke Dojny came to Maine for the food, and that's good enough reason to love Maine. Brooke is an experienced, talented, and thoroughly dedicated professional. She has done her homework and chronicles the old foodways and the newest culinary surpises of her adopted state. And she is also passionate and thoroughly in love with Maine. And that's good enough for me. Brooke has a stellar reputation as a food writer, and has unfailingly good taste and style. Mainers are lucky to count her among their residents, and most fortunate to have this book as a culinary journey through a magical and delicious state that is as heaped in tradition as it is in blueberries.

Maine is a place that conjures up magical images of Pine Trees, lobsters, lighthouses, and sparkling blue water. Brooke Dojny's book adds to the magical image of Maine with her recipes for classic Maine dishes like Lobster Rolls, Baked Beans, Blueberry Muffins and Clam Chowder. She also gives tourism information on what restaurants are 'hot,' and where to buy farm-fresh ingredients for cooking at your home or your Maine lakeside cottage. She identifies Maine as a place where people like she, and Chef Sam Hayward of Fore Street Restaurant in Portland, literally moved for the food. She thinks it's the next great outpost for foodies. However she is concerned about keeping Maine unspoiled so its charm can remain the same. Brooke's book is fabulous whether you're going to actually cook from it or whether you want to dream about a Maine getaway. The full-color photos by Scott Dorrance are incredibly enticing. I would highly recommend buying Brooke's book for yourself and copies to give as gifts. It's the best souvenir of a Maine vacation I can imagine.