Chelsea Green Publishing

Fresh from Maine

Pages:188 pages
Book Art:Full-color photos throughout
Size: 8 x 10 inch
Publisher:Table Arts Media
Hardcover 9780984477524

Fresh from Maine

Recipes and Stories from the State's Best Chefs, 2nd Edition

By Michael S. Sanders
By (photographer) Russell French

Categories:
Food & Drink, Travel

Availability: In Stock

Hardcover

Available Date:
June 15, 2012

$32.50

In the 2nd edition of Fresh From Maine, author Michael Sanders takes you deep into the world of 25 Maine chefs, their stories, challenges, secrets, and triumphs. 

More than 80 recipes, nearly half of them new to this edition and all brought to life by Maine photographer Russell French, capture the true bounty of this land and its waters. Each chefs cuisine is very much his own, but they share one thing: they all work in the sustainable idiom with local farmers, animal raisers, and fishermen to bring the best, all-natural food, much of it organic, to their tables. Join us in discovering culinary outposts and innovative chefs all over the state, from Fryeburg to Hallowell, from Bangor to Brunswick and coastal Maine from Kittery to Mount Desert.

ABOUT THE AUTHOR

Michael S. Sanders

Michael Sanders has been living and writing in Maine for 20 years, authoring several books about food including From Here, You Can't See Paris and Families of the Vine, which explore the worlds of the farmers, winemakers, and chefs of southwest France. He has written for the New York Times, Saveur, Gourmet, Afar, and Downeast. His recent works, including Drinking in Maine: 50 Cocktails, Concoctions, and Drinks from Our Best Artisanal Producers and Restaurants,and a second edition of Fresh From Maine: Recipes and Stories from the State's Best Chefs, as well as the creation of Table Arts Media, reflect his realization that "write local" is just as powerful a phrase as "eat local." Discover Michael's work at michaelssanders.com.

CONNECT WITH THIS AUTHOR

Michael's Website

ALSO BY THIS AUTHOR

Drinking in Maine

Drinking in Maine

By Michael S. Sanders

Fifty sensational drinks featuring Maine distilled gins, vodkas, and brandies, local honey meads, fruit wines, and heirloom apple ciders--all created by producers and barkeeps from Maine restaurants and bistros. From a piping hot Apple Hot Toddy--featuring Maine mead, gin, and cranberry bitters--from Portland's 555 Restaurant to a cooling fresh take on a favorite summer drink, Back Porch Lemonade--with Cold River Vodka and local ginger beer--from Seagrass Bistro in Yarmouth, you'll find drinks for all seasons and all tastes.

Scattered throughout the book are portraits of Maine producers in their own words telling the stories of how they capture a little bit of Maine in what they make. Take Bob Bartlett, who founded Bartlett Maine Estate Winery in 1983: "A lot of people," he recounts in the book, "thought we were nuts when we told them what we were going to make wine in Gouldsboro, Maine. But then when we opened, we had a line of people here out the door and sold out our first wine--3000 bottles of blueberry wine--in a week and a half. Today we make 70 thousand bottles and more than a dozen wines. We're no different than a small California boutique winery, with stainless steel tanks and barrels of French and American oak--and a lot of passion."

Available in: Paperback

Read More

Drinking in Maine

Michael S. Sanders, Russell French

Paperback $18.00

PHOTOGRAPHER

Russell French is a 22 year creative photography veteran, based in Portland, Maine, who specializes in food photography. His work has appeared in The New York Times, The Art of Eating, Gastronomica, Chef's magazine, Bicycling, Downeast, and Yankee magazine. Working with food producers, creative agencies, and designers, Russell has created images for over 3000 food packages in recent years for local and national clients. Visit Russell at www.russellfrench.com

YOU MAY ALSO LIKE

American Farmstead Cheese

American Farmstead Cheese

By Paul Kindstedt

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.
Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:

  • A fully illustrated guide to basic cheesemaking
  • Discussions on the effects of calcium, pH, salt, and moisture on the process
  • Ways to ensure safety and quality through sampling and risk reduction
  • Methods for analyzing the resulting composition

You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience-both the mistakes and the successes-to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.

Available in: Hardcover

Read More

American Farmstead Cheese

Paul Kindstedt

Hardcover $40.00

Atlas of American Artisan Cheese

Atlas of American Artisan Cheese

By Jeffrey Roberts

The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure.

Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.

The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.

Available in: Paperback, eBook

Read More

Atlas of American Artisan Cheese

Carlo Petrini, Jeffrey Roberts, Allison Hooper

Paperback $35.00

Breed Your Own Vegetable Varieties

Breed Your Own Vegetable Varieties

By Carol Deppe

All gardeners and farmers should be plant breeders, says author Carol Deppe. Developing new vegetable varieties doesn't require a specialized education, a lot of land, or even a lot of time. It can be done on any scale. It's enjoyable. It's deeply rewarding. You can get useful new varieties much faster than you might suppose. And you can eat your mistakes.

Authoritative and easy-to-understand, Breed Your Own Vegetable Varieties: The Gardener's and Farmer's Guide to Plant Breeding and Seed Saving is the only guide to plant breeding and seed saving for the serious home gardener and the small-scale farmer or commercial grower. Discover:

  • how to breed for a wide range of different traits (flavor, size, shape, or color; cold or heat tolerance; pest and disease resistance; and regional adaptation)
  • how to save seed and maintain varieties
  • how to conduct your own variety trials and other farm- or garden-based research
  • how to breed for performance under organic or sustainable growing methods

In this one-size-fits-all world of multinational seed companies, plant patents, and biotech monopolies, more and more gardeners and farmers are recognizing that they need to "take back their seeds." They need to save more of their own seed, grow and maintain the best traditional and regional varieties, and develop more of their own unique new varieties. Breed Your Own Vegetable Varieties: The Gardener's and Farmer's Guide to Plant Breeding and Seed Saving shows the way, and offers an exciting introduction to a whole new gardening adventure.

Available in: Paperback

Read More

Breed Your Own Vegetable Varieties

Carol Deppe

Paperback $29.95

Chanterelle Dreams, Amanita Nightmares

Chanterelle Dreams, Amanita Nightmares

By Greg Marley

2011 Winner, International Association of Culinary Professionals Jane Grigson Award2011 Finalist, International Association of Culinary Professionals in the Culinary History categoryThroughout history, people have had a complex and confusing relationship with mushrooms. Are fungi food or medicine, beneficial decomposers or deadly "toadstools" ready to kill anyone foolhardy enough to eat them? In fact, there is truth in all these statements. In Chanterelle Dreams, Amanita Nightmares, author Greg Marley reveals some of the wonders and mysteries of mushrooms, and our conflicting human reactions to them.

With tales from around the world, Marley, a seasoned mushroom expert, explains that some cultures are mycophilic (mushroom-loving), like those of Russia and Eastern Europe, while others are intensely mycophobic (mushroom-fearing), including, the US. He shares stories from China, Japan, and Korea-where mushrooms are interwoven into the fabric of daily life as food, medicine, fable, and folklore-and from Slavic countries where whole families leave villages and cities during rainy periods of the late summer and fall and traipse into the forests for mushroom-collecting excursions.

From the famous Amanita phalloides (aka "the Death Cap"), reputed killer of Emperor Claudius in the first century AD, to the beloved chanterelle (cantharellus cibarius) known by at least eighty-nine different common names in almost twenty-five languages, Chanterelle Dreams, Amanita Nightmares explores the ways that mushrooms have shaped societies all over the globe.

This fascinating and fresh look at mushrooms-their natural history, their uses and abuses, their pleasures and dangers-is a splendid introduction to both fungi themselves and to our human fascination with them. From useful descriptions of the most foolproof edible species to revealing stories about hallucinogenic or poisonous, yet often beautiful, fungi, Marley's long and passionate experience will inform and inspire readers with the stories of these dark and mysterious denizens of our forest floor.

Available in: Paperback, eBook

Read More

Chanterelle Dreams, Amanita Nightmares

Greg Marley

Paperback $17.95