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(More customer reviews)Good Maine Food: Ancient and Modern New England Food and Drink provides the most comprehensive cookbook of Maine recipes ever written - over a thousand dishes from chowders to regional specialties. It originally appeared in 1939 but this new edition features notes by food historian Sandra Oliver, nearly two dozen notes explaining how to cook the traditional recipes, and more. From Swiss Steak to Baked Grits, it's packed with easy traditional Maine dishes highly recommended for any American regional culinary collection.
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Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s. The long career of this bible of Maine cookery has proved him right. With Robert's outspoken commentaries sprinkled throughout, excerpts from some of his best-selling books, and maxims from Maine kitchens, this old favorite is a must-own collection for any modern cook. Down East Books is proud to present this revamped edition-with a brand new foreword by food historian Sandra Oliver-as part of the all-new Best Maine Food cookbook series.
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