Additional information
by Arlin Smith (Author), Andrew Taylor (Author), Mike Wiley (Author)
Turn your kitchen into your own personal seafood shack and oyster bar with 120 recipes from the James Beard Award-winning restaurant that personifies the allure of Maine.
"This book is destined to be well-used and well-loved."--Jenny Rosenstrach, New York Times bestselling author of Dinner: A Love Story From one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world's best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine's classic "down east" cooking style. Whether you live by the coast or not, you'll love these 120 recipes, including: - Eventide's famed Brown Butter Lobster Roll on a Bao Bun- Oysters with Kimchi Ice
- Tuna Tartare with Ramen Crackers
- Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness)
- Tempura Smelts with Spicy Tzatziki
- New England Clam Chowder with Homemade Saltines
- Smoked Shellfish
- Honey-Roasted Peanut Butter Ice Cream Sandwiches Beautiful photo tours of the breathtaking wilds of southern Maine bring this incredible collection to life. Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine's foodways and of the seafood that makes the New England coastline so iconic, Eventide is a tribute to the region and an indispensable resource.
Author Biography
Arlin Smith is general manager/co-owner and Andrew Taylor and Mike Wiley are the chefs/co-owners at Eventide in Portland, Maine. They also are co-owners of Eventide at Fenway Park in Boston, Massachusetts, as well as Honey Paw and Hugo's in Portland, Maine.
Sam Hiersteiner is a Boston-based food writer whose work has appeared in the Boston Globe, Lucky Peach, First We Feast, HuffPost, Art of Eating, and many other publications.
Number of Pages: 272
Dimensions: 0.9 x 9.2 x 7.6 IN
Illustrated: Yes
Publication Date: June 02, 2020
