- Taschenbuch: 212 Seiten
- Verlag: Storey Books (3. Mai 2003)
- Sprache: Englisch
- ISBN-10: 1580174736
- ISBN-13: 978-1580174732
- Größe und/oder Gewicht: 22,4 x 15,5 x 3,3 cm
- Amazon Bestseller-Rang: Nr. 2.138.122 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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9 von 9 Kunden fanden die folgende Rezension hilfreich
The New England Clam Shack Cookbook
19. Juni 2003
Format:Taschenbuch
I bought The New England Clam Shack Cookbook for 2 reasons. First, I have several of Brooke Dojny's cookbooks and know the recipes to be easy and reliable. They do work. Second, I live in Maine and my family has a great fondness for clam shacks. Now, during the winter, when the clam shacks are closed, we can have fried clams and chowder at home. The bonus is the wonderful descriptions of the people who cook all of that great food.
7 von 8 Kunden fanden die folgende Rezension hilfreich
Wherever You Are....You Too Can Enjoy New England!!!
28. Juni 2003
Format:Taschenbuch|Von Amazon bestätigter Kauf
One year before I moved to Maine, I was visiting a friend in Yarmouth and we went for seafood at Harraseeket Lunch and Lobster. I was hooked! The meal consisted of 2 lobsters, fries and fresh native corn. The place was also packed, itself a tribute to the popularity of the food served there. The fried clams are dipped in batter which the people 'from away' aka tourists, seem to prefer. You can also purchase fresh shellfish for the home clambake or lobster boil.
I am a SCUBA diver and the cove near Two Lights Lobster Shack is a great place at high tide. And no dive could be complete without a lobster roll from the Lobster Shack. In fact, the opening and closing dates for this establishment are announced in the local paper...sure signs of the arrival of spring or fall.
Clam shacks are 'real' seafood restaurants. They aren't fancy but the food is outstanding. Brooke Dojny has captured the essence of this New England cuisine and provides a wonderful insight to this uniquely Yankee culinary tradition. Lest you think that this book is only about seafood, there are chapters about chicken, sides and desserts. After all, what's a seafood dinner without a good cole slaw?
Ms. Dojny also covers in detail the differences and preferences of various regions within New England. For instance, Maine folks prefer chowder made with soft-shell clams and milk(with a little cream for a thicker base) while in Massachusetts, hard-shell clams called quahogs are used along with milk and flour for thickening. Southern New England features clear or red chowders with hard-shell clams and tomatoes. Mainers consider it heresy to serve 'that red stuff' and you won't find it unless you make it yourself.
Chowders aside, the book is easy to read and a wealth of information about New England. Did I say that the recipes are great too? There is even a recipe for Whoopie Pies!! No cook in this region is without a recipe for them and if you haven't tried one, buy the book or stop by Harraseeket Lunch and Lobster for a scrumptious treat!
In short, buy the book! That way you won't have to wait until spring to enjoy this delicious fare.
4 von 4 Kunden fanden die folgende Rezension hilfreich
This book is exactly what I was looking for
28. Mai 2004
Format:Taschenbuch
Great, fun book for those of us who know and love New England clam shacks. It's fun to read and to look at, brings it all back to you about what fun those places are, and what a vanishing breed, and if you care to make some of the recipes, why they're there as well. Excellent book, in every aspect, and would be a fun gift book or memorabilia from travels to New England. Just love it. Very light-hearted content and lovely visual presentation, but informative as well. Nothing boring here.
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