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Description

    • Imported from USA.
    Review ------ "With this book, part cookbook, part road trip diary, Luke draws on fellow Maine cooks, gatherinr recipes from award-winning pie bakers, church kitchens, and a schooner gallery. And with a growing appreciation of northern cuisine, it is a timely book, one that will help diners, readers, and cooks appreciate these fresh and flinty flavors." -AppetitieForBooks.com "Perusing this beautiful cookbook is like taking a trip to Maine without actually filling your gas tank." -SOUTHERN NEW ENGLAND WEDDINGS MAGAZINE Read more ( javascript:void(0) ) About the Author ---------------- Ben Conniff, cofounder of Luke’s Lobster, has written for publications such as Playboy, Smithsonian, Yankee, Saveur, and Tasting Table. Luke Holden, the son of a Maine lobsterman, operates Luke’s Lobster, a casual restaurant with ten locations in New York, Philadelphia, D.C., and Bethesda, Maryland. Luke’s Lobster has been featured on The Today Show, the Food Network, Epicurious, and CNN, as well as in The Wall Street Journal, GQ, The Washington Post, and Condé Nast Traveler. Read more ( javascript:void(0) )
    Reviews

    Real Maine Food: 100 Plates from Fishermen, Farmers, Pie Champs, and Clam Shacks

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