>>Click to enlarge (Size: 307,789 bytes)<< Recipes from a dozen contemporary Maine restaurants by Terry Ward Libby When most people think of quintessential Maine cooking, images of lobsters, blueberries, and soft-shell clams come to mind. But all along the state's rugged coastline, a new generation of chefs and restaurants are using such traditional ingredients to create wonderful dishes that represent both tradition and innovation. More than two hundred delicious, practical recipes with informal photos of both the chefs and the restaurants, and a little travel information and historical background as well. Softcover, 8 1/2" x 11", 208 pages.
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