Description
|
Biographical Note: Table of Contents: Foreword by Erin French The Magic of Maine My Main Ingredients Lobster Lobster Rolls Smoked Cream Lobster Bisque Lobster Toast Lobster Salad with Buckwheat Ployes Lobstah & Pastah Penobscot Paella Lobster Bake Crab Crab au Kevin Casserole Crab Gazpacho Crab Dumplings in Tidal Broth Oysters Oysters with Wild Strawberry Mignonette Oysters Sugar Kelp Mignonette Grilled Oysters with Garden Vegetables and Dulse Oysters with Apple and Bacon Mignonette Scallops Scallop Ceviche with Pickled Blueberries and Sorrel Scallops with Wild Ramp Sauce Scallops with Warm Dulse Butter Mussels Beer Broth Mussels Mussel Chowder Mussel Salad with Saffron Aioli Mussels Swimming in Fish Broth Clams Littleneck Fritters with Pickled Blueberry Sauce Littlenecks in Smoky Spicy Tomato Sauce with Linguine Littlenecks and Beans in Parmesan Broth Littleneck with Seaweed Oatcakes Fish Haddock Cakes Haddock Fillets and Deer Isle Succotash Penobscot Seafood Stew Cod Poached in Fish Broth Grilled Swordfish Steaks with Summer Salsa Seared Bluefin Steaks with Tonnato Sauce Charred Caesar Salad with Smoked Bluefish Halibut and Fiddleheads Butterflied Mackerel with Beet Relish Meat and Poultry Tomahawk Steak with Chanterelles Duck Breast with Peach Sauce Roast Chicken with Anadama Stuffing Anadama Bread and Anadama Buns Crispy Skin Chicken Thighs Stuffed Double-Cut Pork Chops Pork Belly Sliders on Anadama Buns Coffee-Rubbed Ribs with Black Bean Sauce Braised Short Ribs and Wild Ramp Pancakes Vegetables Ratatouille Casserole Squash Blossoms Stuffed with Crab Salad Farm Salad Tomato Galette Scorched Vegetables with Fish Caramel Sweet Corn Chowder Candy Carrots with Mole Verde Grilled Corn Salad with Blistered Tomato Vinaigrette Bacony Leek Potato Gratin Asparagus with Gorgonzola Shallot Butter Honeynut Hand Pie and Scorched Radicchio Roasted Delicata Squash with Apple Cider Glaze Pan Roasted Brussels Sprout Kimchi Beet Risotto Cream Soups for All Seasons Spring Green Pea Cream Soup Summer Red Pepper Cream Soup Autumn Honeynut Squash and Apple Cider Cream Soup Winter Celery Cream Soup Bean-Hole Baked Beans Gnocchi with Wild Mushroom Sauce Desserts Strawberry Shortcake with Maple-Lavender Whipped Cream Robiola Cheesecake with Charred Strawberry Sauce Peach Raspberry Upside-Down Cake Whoopie Pies Buckwheat Chocolate Chip Cookies Peanut Butter Miso Cookies Blackberry Crumble Bars Rhubarb Galette Blueberry Fool Pavlova Apple and Walnut Frangipane Tart Roasted White Chocolate Mousse Spruce Tip Granita with Fresh Berries Sake-Poached Pears Basics Tidal Broth Fish Broth Roasted Chicken Stock Parmesan Broth Roasted Vegetable Stock Grilled Lemon Aioli Miso Brown Butter Aioli Dill Cornichon Aioli Saffron Aioli Basic Pickle Brine Pickled Baby Beets Pickled Carrots Pickled Cauliflower Pickled Celery Pickled Cucumbers Pickled String Beans Pickled Baby Fennel Pickled Fiddleheads Pickled Garlic Scapes Pickled Peppers Pickled Daikon Radish Pickled Ramps Pickled Red Onions or Shallots Pickled Hakurei Turnips Pickled Zucchini or Summer Squash Pickled Shimeji Mushrooms Resources Index Publisher Marketing: A love letter of a cookbook that captures the allure of Maine and its iconic food and bounty of ingredients, from Devin Finigan, chef-owner of Aragosta, named one of Food & Wine's best restaurants in 2024 and 2025. There is an allure to Maine that captures the imagination of so many: it's a longing for a simpler pace of life, it's the idyllic small towns, village greens, seaside vistas, and an endless coastline. With Maine's pristine seafood and seasonal fruits, produce, and grains, Maine is also a magical place to cook. From a kitchen on a rugged coastline in Deer Isle, Maine, chef Devin Finigan uses Maine's iconic ingredients--from lobster and clams to honey and fiddleheads--to make incredible meals. Her Lobster Rolls, Scallops with Wild Ramp Sauce, Mussel Chowder, Duck Breast with Peach Sauce, Tomato Galette, and Whoopie Pies draw thousands of visitors each year who book tables months in advance to dine at her restaurant Aragosta, which was named the #2 best restaurant in the U.S. by Food & Wine. Finigan's first book captures everything about Maine that makes it the destination that 37 million people choose to visit each year. With 75 recipes for classic Maine dishes and new spins on old favorites, plus 100 gorgeous photos, this will be the Maine cookbook to transport fans, foodies, and tourists alike to this unspoiled region. The foreword will be written by Erin French, chef and bestselling author of The Lost Kitchen. |
A Kitchen on Goose Cove: Recipes from the Heart of Maine
$42.00