Yankee Cook Books
recipes and cooking seafood, Nantucket, Marth'a Vineyard, Cape Cod and Vermont

In her New England Cookbook , Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.

With anecdotal sidebars and a list of sources for down-home ingredients, the book invites the solid, flavorful American cooking that is our principal culinary heritage.
reviewed:"Truly a taste of New England...   This book is by far the most stained and used in my collection. Its spine is broken, its pages spotted with grease and cheese, its margins filled with notes. There is truly something for every occasion, from the fancy holiday table to the casual backyard lunch. If you are from New England, you'll feel right at home among these pages, whether you hail from the coast of Maine or inland Massachusetts. If you are from another region, you'll be inspired by the folklore and mystery of America's most frugally creative cooks. "

Melinda Blanchard and Robert Blanchard have become famous for their restaurant on the Caribbean isle of Anguilla. Patrons flock to this tiny place just to sample the provender At Blanchard's Table. From this record of their recipes, it's easy to understand what the commotion is about. Melinda's cooking combines the verve of West Indian cuisine with New England's Yankee heartiness and with contemporary bistro fare. Vermont cheddar cheese soup contrasts with grilled mahi-mahi in Thai curry sauce. Caribbean corn bread sweetened with pineapple accompanies chicken breasts with Marsala and cream. Each section of the book has an inventory of inspirations that encourage the home cook to prepare attractive dishes that are flavorful and quickly produced.
reviewed:"Simply the best!,    Like many who love to create great meals, I have a stash of cook books and recipes. At Banchard's Table has become my very favorite for can't-fail-delicious meals.

Not only are the recipes easy, the taste is incredible, and a bit unexpected. The Grilled Fillet Mignon of Tuna is personal favorite.

Whether you're entertaining guests or cooking for your family, you will not be dissapointed."

Author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more.
reviewed:"This book is exactly what I was looking for...   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."

Over 300 wholesome, easy-to-prepare recipes include Nantucket scallop chowder, Boston baked beans, apple pan dowdy, mincemeat pie, Parker House rolls, Boston cream pie, lobster five ways (boiled, broiled, baked, fried and Newburg) and many more. Arranged according to the seasons, the recipes are accompanied by charming observations on New England weather and the appropriateness of various foods and dishes to the time of year. Final section contains favorite recipes from 41 famous New England inns. 9 illustrations.
reviewed:"New England cooking at its best...   I bought the "Old-Time New England Cookbook" during my first visit to the region, and it fast became a staple in my cooking, whether for friends and parties or just for myself. This book, an unabridged republication of 1958's "Rain, Hail, and Baked Beans" (Ives Washburn, Inc., New York), is a wonderful introduction to traditional New England cooking, from classics such as clam and other chowders, lobster and Concord grapes, to bear marinade (a mixture of cider, orange juice and spices) and Governor Bradford's plum pudding."

The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best. Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, Bon Appétit named it one of ten classic American restaurants.
reviewed:"Legal Sea Foods has a Cookbook! WOW !    Wonderfully complete, this is a book for everyone. It assumes no knowledge, but never talks down to the reader. The design is attractive, with illustrations by Edward Koren, the advice is crisp and invaluable, and the range of dishes is extensive."

Just east of the village of Amagansett, toward Montauk, the towns fall away, the trees disappear, the sky opens up, and the lush farmland gives way to sand and reeds and scrub in an area called Napeague. On the ocean side of this lonely stretch of Route 27, nestled in front of dunes, a sign announces “Lunch” at a shingle-style diner. As New York magazine explained, “Anyone who’s ever been to a Hampton has seen the Lobster Roll, better known as Lunch—a weather-beaten roadside clam bar, no-frills seafood restaurant, and geographic point of reference that’s as much a part of the South Fork as the Montauk lighthouse.” The Lobster Roll is indeed an institution, evocative of carefree, casual summer eating—exactly the type of food in this book...
reviewed:"Its zero outside,    Its zero outside and I feel warm reading this cookbook. I bought some lobster and made a roll with lemonade using the books concoction. I felt like I was back on the shore in July."

America's top chefs present delectable and ecologically sound seafood recipes. By diversifying our seafood consumption, we can lessen the demand for problematic species and distribute the burden among a broad spectrum of well-managed stocks—and still prepare delicious meals. Beautifully illustrated with 25 color illustrations by Charlotte Knox.
reviewed:"Good Fish vs. Bad Fish...    As far as I can tell, this is the only book on the market that combines the issue of sustainable seafood with actual recipes. Seeing so many great chefs come together for this cause is heartening and I definitely recommend this book for any seafood lover."

From the renowned food pages of The New York Times comes this comprehensive and appealing seafood cookbook. Covering all kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses. Complete with detailed background information as well as notes on technique and serving, this lively and varied cookbook is a must for home cooks and seafood fans everywhere.
reviewed:"Breath-taking delicious book of recipes and hints...    This book has some of the best recipes and hints for seafood and fish that I have run across in years. I am no expert in the kitchen (yet .. but this book may change that, at least when it comes to fish and seafood!) but I found the recipes to be simple, straight forward and easy to follow. (and their tips for what wines to serve were a bonus!)"

Visitors to Nantucket usually return home with glowing food memories. Maybe the sea air livens appetites, but more likely it's the good Yankee cooking. Susan Simon's The Nantucket Holiday Table offers 75 recipes interlarded with personal stories, historical lore, and interesting asides such as "What's It Like in the Wintertime?" Rooted in old New England culinary tradition, the recipes also take a modern approach. Readers should enjoy making Almond French Toast with Caramelized Applesauce, Roasted Squash Risotto, and Grilled Turkey with Corn Bread and Oyster Stuffing, among Simon's many savory dishes.
reviewed:"Cozy and Comfortable    The book is a wonderful read just on its own. Susan Simon lends her own stories to some of the recipes. The recipes are wonderul and not hard. I felt very comfortable reading the book and anticipating the upcoming Holiday season. "

reviewed:"A culinary wealth of wonderful contributions   Compiled by accomplished chef and cookbook author Jerome Rubin, The Cape Cod Cookbook showcases 210 traditional New England recipes drawn from the culinary history and tradition of Cap Cod, Massachusetts. Organized into sections devoted to: Appetizers and Dips (Sweet Orange-Glazed Chicken Wings); Sauces, Salsas, and Jellies (Blueberry Chutney); Salads (Citrus Poppy Seed Vinaigrette Salad); Soups and Stews (Buzzards Bay Bouillabaisse); Fish (Nantucket Flounder Rollups); Shellfish (Provincetown Crab Cakes); Poultry (Maple-Glazed Chicken); Meats and Pasta (Bellflowers Pasta with White Clam Sauce); Side Dishes (Honeyed Squash and Apples); Breads and Muffins (New England Spoonbread); Cookies (Cranberry Orange Cookies); Desserts (Whiskey Cake); and Beverages (Raspberry Kiss), The Cape Cod Cookbook is thoroughly "kitchen friendly" and offers a culinary wealth of wonderful contributions for family dining menus. "

The Nantucket Restaurants Cookbook is exactly that, a collection of menus from a whole host of restaurants on Nantucket Island. And for such a small island, Nantucket has a lot to offer the hungry gourmet. Samara Farber Mormar, a former chef, is a Nantucket resident and loves everything about the island. Her coauthor, Melissa Clark, is a cookbook writer and columnist for The New York Times. Together they interviewed the chefs and owners of 18 Nantucket restaurants and wrote a chapter on each which includes a little history, a little personality, some local color, and a showstopping menu.

reviewed:"A Beautiful picture of the Nantucket Restaurant Scene   Though I've never been to Nantucket, this book absolutely makes me want to go, the next time I'm on the East Coast. In the meantime, I can flip through this gorgeous book and dream. The photography is alluring and recipes so inventive and interesting. Some of them seem a little cheffy, but for the most part they look easy enough to make for a summer dinner party. Plus, the profiles of the restaurantuers make me want to try their recipes! It makes a great gift."

The New England states are a pretty close-knit group in fact, you could conceivably hop in the car and eat your way through all six states in a single day. Fortunately there's The New England Table an easier way to enjoy the bounty of the northeast. Celebrated author of The Cape Cod Table and Boston area resident Lora Brody has combed Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, and Connecticut to share the wonderful dishes this rugged region is especially proud of from traditional favorites such as Boston Baked Beans to enticing modern classics such as Red Flannel Salmon Hash or Pear and Candied Ginger Clafouti.

reviewed:"Lovely,   The New England Table shows us the bounty available in our oldest corner of the United States. With recipes demonstrating the harvest and traditions of Maine, Vermont, New Hampshire, Massachusetts, Rhode Island and Connecticut, all within New England, Lori Brody, whisks us away to delicious and appetizing meals. ... This is such a lovely book. I have enjoyed the recipes and Lora Brody has made me yearn to make a trip to New England and experience it in person! "

Over the past thirty years, The Black Dog Tavern has grown from a small island haunt to a nationally renowned restaurant. Its astonishingly successful local store and nationwide mail order business have spread the famous black lab logo around the world. No trip to the Vineyard, by presidents, movie stars, or ordinary folk, is complete without a meal at The Black Dog. Until now there has been no way to enjoy such Black Dog classics as a Huey, Louie, Quahog or Fish Chowder; or Fudge Bottom Pie without going to the Vineyard.

reviewed:"One of the best cookbooks ever   As a regular buyer and user of cookbooks, this cookbook is one of the easiest to use and has loads of good recepies. Several of the recipes are now part of my daily menu plans. My family especially likes the Pork Cutlets with Madiera Sauce. Plus, finding a Stuffed Quahogs receipe that is so much like my grandmother-in-law's famous Quahogs is a rare find! "

"We see Sissy Hicks as the Alice Waters of Vermont," says Michael Stern" - relying on local farmers and greengrocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising. . . . This cookbook is one that cooks will turn to for ideas for Sunday dinners, company's-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning. And it will be a book that readers will want to curl up with by the fire on a winter's evening."

The Dorset Inn, a special-occasion extraordinarily romantic restaurant, is a destination for those who go through southern Vermont to ski and sightsee. People honeymoon here, have anniversary meals here, and come to the Dorset Inn to get away from it all.

Over 500 recipes have been collected to capture the marvelous cuisine of the New England states of Rhode Island, Connecticut, Vermont, Massachusetts, New Hampshire, and Maine. One hundred and seven of New England's most popular cookbooks have been selected to contribute their favorite recipes to this remarkable collection, Each chosen recipe is a time-honored, proven favorite that typifies New England cooking. These favorite recipes are complemented by photographs and interesting quips about the history, food, and folfklore of New England.

Rhode Islanders have an ongoing fascination with food. Some attribute this to the state's ethnic mix: a large Italian population that has an inherent love of food, wine, and the good life; people of French and Portuguese descent, whose ancestral recipes are now a part of Rhode Island cuisine; and the Native Americans who were the first to use the bounty of the sea and land to prepare their meals. With more than 200 recipes and engaging sidebars about food, local lore, and state history, this book celebrates the dishes and culinary terms that are unique to Rhode Island. Home cooks will learn how to make their own Wimpy Skippys (spinach pies) or Zeppoles, and visitors will discover what a quahog is, how a cabinet can fit neatly in their hand, and why an Awful, Awful isn't awful at all.

reviewed:"From Gaggers to Kwah Hawgs-this one's got it all   Being a native Rhode Islander transplanted to New York I found myself missing the old RI grub. I longed for "tree all da way" and Palmieri's Pizza Strips and a cold Del's, but to no avail. Nothing here compares to a weiner from Olneyville. Are these recipes exact duplicates? Not quite, but close enough to take the edge off the homesickness. I highly recommend this book to any lost Rhode Islanders longing for home-even just a taste of it. Just the names conjure up memories of Providence and the ocean--Silver Lake Pizza, Coffee Milk, Lemon Squares and Zeppoles, Rhode Island Clear Chowda or Buddy Cianci's Marinara Sauce. "

Ginny Callan's Horn of the Moon Cookbook contains irresistible ideas for every meal of the day, from Blackberry Buttermilk Coffeecake and a Brie with Fresh Herb Omelette for breakfast to Chilled Melon Soup and Asparagus Fettuccine for lunch to Mexican Vegetable Pie or Stuffed Shells Florentine for dinner. Desserts include Chocolate Cream Cheese Brownies, Mandarin Orange Cake, and Raspberry Pie. Using whole-grain flours and natural sweeteners, Ginny's dishes combine principles of good nutrition with loving attention to the taste, color, and texture of fresh, natural foods-and the results are delightful.

reviewed:"My New Favorite Cookbook   I got this book purely on the reviews on Amazon and I was not disappointed! I can tell this book will easily be my new favorite cookbook. I have read it from cover to cover and cannot wait to start experimenting with dishes."

Christopher Kimball, editor and founder of Cook's Illustrated magazine, grew up during the 1950s in rural Vermont, where he spent many summers working as a farmhand. His most cherished memories were of the yellow farmhouse, where an eclectic gathering of workers met at noon for hearty meals of roast, potatoes, boiled greens, baking-powder biscuits, molasses cookies, and perhaps a pie. Kimball's memories of this time make for a book that is as good to read as it is to cook from. Chris flatly debunks assumption after assumption about recipes we thought we knew. He is a demon tester, and has charted wonderful new paths to the same old dishes, making them bright and newly delicious in our mouths.

reviewed:" Fabulous Addition to the Cookbook Collector  I love country cooking... The first part of the cookbook explains pans, cookware, how to buy, which is the best, and so on. You are then drawn into tasty, delightful recipes from soup and side dishes, to bread baking and delectable desserts... Christopher Kimball is a talented cook and story teller. I loved the country tales and bits of history. A wonderful addition to the cookbook shelf. It rests right next to Prairie Home Cooking."

Martha's Vineyard has long been renowned as a popular vacation destination, but few are aware of the island's rich culinary history. Martha's Vineyard Table celebrates the cuisine of this seaside escape with such treats as Codfish Fritters, Stuffed Quahogs, Corn Pudding, and Cranberry-Apple Crisp. In addition to 80 recipes, Jessica Harris captures the charm of the island's gingerbread cottages, lobster fishermen, artisan fudge shops, and farmers' markets in her short essays on Vineyard life.

"The cookbook contains all of J.W.'s recipes, and (is) very much a reflection of life on the Vineyard." --Martha's Vineyard Magazine, September-October 2006

Review "Dozens of recipes come paired with quotes from the novels or tips from Phil and Shirley, who share the Vineyard kitchen and a love of good food. A treat..." --Cape Cod Times, October 1, 2006

reviewed:"Easy Island Cuisine  After falling in love with Philip R. Craig's Vineyard mystery series, I decided that a cook book by the same author couldn't be half bad. I've tried several recipes thus far (I received the book as a Christmas gift) and each has turned out wonderfully. The recipes are succinct and easy to follow. The dishes are a varied collection of family favorites and classic island cuisine. Each recipe takes up no more than a page and is made up of ingredients that fairly common, not foreign or difficult to find. I would highly recommend this book to anyone with an interest in cooking and a taste for the Vineyard. "

Mmore than 500 treasured recipes—soups to desserts—gathered by parson’s wife Elaine Robinson from church supper "chefs" across the country. From Raspberry Glazed Chicken to Stuffed Green Peppers to Mint Chocolate Squares, the recipes in The Church Potluck Supper Cookbook show you how to create delicious dishes to take to the next potluck event. Some of the tasty recipes include:
·Real New England Fish Chowder
·Chilly Night Chili
·Old Favorite Ham Loaf
·Hummingbird Cake
·Lemon-Strawberry Punch and Mulled Cider

Elaine Robinson is the wife of a minister and during the past forty years has participated in hundreds of church suppers. Her network of church supper–makers across the country has contributed to this book. She lives in Biddeford Pool, Maine.