How better to celebrate the milestones in a Maine year than with food,whether prepared at home or enjoyed in a restaurant? And who better to guide you than the creators of Maine’s most popular food blog?
Jillian and Malcolm Bedell are the pied pipers of great Maine dining, seeking out and celebrating the best traditional fare as well as the most irresistible international cuisine in Maine today. From fried clams to lobster fra diavolo, from Maine Italian sandwiches to Fat Boy Diner to Fore Street, EATING IN MAINE will guide you through the seasons on a Maine food adventure.The Bedells’ food blog, fromaway.com, hosts more than 150,000 unique visitors monthly. From the creators of the award-winning food blog fromaway.com, winners of the NBC “Today” show Super Bowl Buffalo Wing Cook-Off. More than 100 recipes, 50 restaurant reviews, and 10 food-themed road trips plus scores of menu suggestions for the holiday celebrations through a Maine year.
More than 150 simple, straightforward dishes are organized by the shore, the sea, the forest, the farm, the garden, the dairy, and the bakery. Celebrate Maine's bounty with recipes such as Ham with Fried Apples, Corn Fritters with Maple Syrup, Classic Lobster Rolls, and Pickled Fiddlehead Ferns. Stories of farmers, lobstermen, cheesemakers, and old-school bakers "infuse our cooking and inspire us to explore our own culinary legacies," say award-winning authors Mark and Clark. Chock-full of full-color photographs, this cookbook is definitely a Maine classic.
After surviving a killer investigation, along with a couple of attempts on her life, Jane feels she’s finally earned a respite in her beautiful, coastal hometown of Green Haven, Maine. But her calm lasts only as long as it takes for Jane to walk past a local lobster boat and discover that its owner has vanished without a trace. And if that’s not enough to keep Jane off her hammock, there’s also the matter of the young mariner who allegedly died of a heroin overdose, a missing bait iron, and the red-painted corpse. What will it take for Jane to unravel the twists and turns in her latest series of maritime mysteries?
The Jane Bunker series is:
“FANTASTIC.”—Sebastian Junger, author of The Perfect Storm
“Swiftly paced!” —Entertainment Weekly
It was the storm of the century, boasting waves over one hundred feet high—a tempest created by so rare a combination of factors that meteorologists deemed it "the perfect storm." In a book that has become a classic, Sebastian Junger explores the history of the fishing industry, the science of storms, and the candid accounts of the people whose lives the storm touched. The Perfect Storm is a real-life thriller that makes us feel like we've been caught, helpless, in the grip of a force of nature beyond our understanding or control.
Winner of the American Library Association's 1998 Alex Award.
Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.
So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.
Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.