Maine is one of the hottest culinary destinations in the country. To celebrate, Down East Books is proud to present the Best Maine Food series, a new line of cookbooks showcasing the state's great food. Kicking it off is this revamped edition of a true Maine classic. In these redesigned pages, longtime food columnist Marjorie Standish tells you how to prepare everything from finnan haddie to dilly green tomatoes to blueberry buckle.

In This Comprehensive Tome, Oliver brings the traditions and recipes of generations of Maine home cooks to life. Peppered with funny and useful advice from her island kitchen and garden, this book is chock-full of wisdom and stories. Whether you need a quick weekday meal or are indulging in a verified New England feast, the more than one hundred and fifty recipes are a delicious way to eat well and experience the culinary heritage of Maine. Book jacket.

From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce, from fresh lobster to blueberry pancakes. Dive in to the salty personality of Maine’s cuisine!

Vangie's column was a regular feature in Island Ad-Vantages and The Weekly Packet newspapers. The cookbook draws from those columns and includes many of Vangie's favorites of regional Down East, Maine, cooking.

Maine has an abundance of fresh, seasonal produce ~ all you need to know is what to do with it. Lisa Turner, of Laughing Stock Farm in Freeport, has gathered more than one hundred recipes from Maine,s top chefs, farmers, home cooks, and her own kitchen. From what to do with loads of leafy greens to how to cook hakurei turnips, this cookbook teaches how to eat locally ~ and eat well ~all through the year.

These recipes are representative of classic New England cooking.

Maine food is about putting on a bib and getting messy with lobster in the summer. In the winter, it's about tossing brisket and potatoes in a pot on the back of the woodstove. Maine Classics brings the carefree spirit of those who work the land and sea to life. 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.

This edition has been adapted for the US market. It was originally published in the UK. * Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish * “Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).” —Yotam Ottolenghi “Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best.” —Melissa Clark, The New York Times “With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you’ll want to cook up!” —Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.

Joan Harlow has collected more than 250 of the most popular recipes from her famous restaurant in Exeter, New Hampshire. Favorite hors d'oeuvres, salads, breads, and desserts are among the offerings, but the main feature, of course, is soup.