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Maine Classics - More Than 150 Delicious Recipes from Down East
by Mark Gaier and Clark Frasier
Running Press
ISBN 978-0-7624-3870-9
Published April 2011 - Hardcover - 320 pages - $30.00

Never before have I felt so much love for the Earth come through as it does in this book.  In this case it's Maine, and the authors Mark Gaier and Clark Frasier talk about what the Earth yields if we love it and treat it properly.  Restrauteurs Mark and Clark came from Monterrey, CA, more than twenty years ago and set up a restaurant (now they have three), and these recipes are ostensibly from their restaurants.  Their appreciation and dedication to all things local is really infectious, and what they say makes sense.  I've been to Maine, briefly, and had an over-priced and rubbery lobster, which put me off.  However, one look at the spread on pages 16 and 17, and I want to go back.  Mark and Clark's recipes in their book cover The Store, The Sea, The Forest, The Farm, The Garden, The Dairy, The Bakery, The Root Cellar, and they offer The Basics and The Pantry as well.  You'll also learn everything you need to know about oysters.  There are recipes for clams, crab, lobster, scallops, shrimp, haddock (I adore fresh haddock), flounder, salmon, halibut, cod, trout, striped bass, mushrooms, quail, rabbit, venison, turkey, duck, pork, beef, chicken, lamb, all manner of farm veggies, as well as dairy and baked goods.  I'd love to sample these dishes: Lobster in a "Paper Bag" with Green Curry; Shrimp Salad with Celery Root and Lemon; Roasted Duck with Garlic and Thyme, and Peach Coffee Cake.  I was horrified to see them use canned pumpkin in their Pumpkin Ice Cream recipe.  This, after all their talk about home grown veggies?  It's pleasing to read that the fishermen (and women) are practicing a sustainable marine environment (worth protecting) these days.  Bravo!
Gorgeous Maine photos.  No nutritional guides.
Conclusion - I feel a visit to Maine coming on.  Delightful New England recipes to try at home.