Dishing Up Maine

March 13, 2006
Dojny (The New England Clam Shack Cookbook
) "moved to Maine for the food"; indeed, the former Connecticut resident has an expansive knowledge of 21st-century (mostly coastal) culinary Maine. Traditional Maine fare such as Classic Down East Haddock Chowder and Molasses-Baked Maine Yellow-Eyes (baked beans), and Maine fast-food specialties like the Clam Shack Fried Clam Rolls (fried clams in a hot-dog bun) sit side-by-side Smoked Salmon and Scallion Triangles, and Chase's Daily Chipotle-Roasted Winter Squash Tacos, inspired by a new generation of organic farmers, artisan food producers and sophisticated restaurateurs. Although clearly inspired by artisanal and fresh food, Dojny doesn't hesitate to make her recipes accessible to the inexperienced cook (e.g., if you suffer from "Fear of Piecrust syndrome," use supermarket piecrusts; they "taste fine"). In addition to recipes, Dojny gives helpful Maine-oriented hints, on, for instance, eating lobster and choosing the best apples for pie. The book's prolific photos of scenic locales may inspire a Maine vacation, and Dojny also provides readers with information on where to find farmer's markets, gourmet food shops and notable eateries. Many of the folks behind these establishments contribute recipes to the book, from gourmet restaurant chefs to clam shack cooks.

Starred review from May 15, 2006
Dojny is a former Bon Appé tit columnist and the author of many other cookbooks, including The New England Cookbook. Here, she focuses on her favorite part of New England -Maine, where after spending many vacations, she moved several years ago, in large part, she says, -for the food. - Culinary traditions are still important there, but the state is also a center of the artisan food movement, with a growing community of cheese makers, bakers, and farmers (of both seafood and meat and poultry) and an increasing number of sophisticated restaurants gaining national recognition. So these recipes for -Down East Flavors - include both classics such as Portland Quahog Chowder and contemporary dishes like Pan-Seared Scallops with Dill Citronette. Numerous sidebars and boxes feature favorite restaurants and other eateries, the chefs and artisans Dojny encountered along the way and ingredients and culinary history. Highly recommended.

Copyright 2006 Library Journal, LLC Used with permission.