Good Maine food;

I have and had 100's of cookbooks and this one is perhaps the best. I put it right up with the 1962 Bowdoinham (Maine) Cookbook. This is the way they use to cook in Maine and New England: simple, easy, and wonderful.

Enhanced with "spicy commentary" by Kenneth Roberts, Marjorie Mosser's Good Maine Food is a superb regional cookbook that emphasizes good, wholesome, filling food for appetites that are sound and sturdy. From Curried Oysters, Ham and Veal Loaf, Baked Winter Squash, and Fish Hash, to Broiled Honeycomb Tripe, Sour Cream Gingerbread, Molasses Icebox Cookies, and Maple Syrup Pie, Good Maine Food is a 424 page compendium of culinary delights that are dependable appetite pleasers for any meal or occasion.

Our copy of Good Maine Food shows it's wear and tear of 10 years of good use. The first printing was in the same decade as the first "Joy of Cooking". But unlike "The Joy..." it hasn't been ruined by a recent re-editing, Good Maine Food still makes no reference to microwave ovens or any problem with butter or lard. Hooray for them. It gives the best pancake recipe, wild duck recipe and home corned beef.As Maine goes so goes the Country...this is a downright great cookbook.