Maine has a flavour and character of its own, and food has always had a central role in the state’s culture and economy - with images of boiled lobster, platters of corn and blueberry pies paramount. This book looks at the specialist cooking of Maine and how each recipe relates to the people and to specific places. Among the topics covered are local wine-making, saltwater farms, summer berries, country fairs, and farmers’ markets, smoked foods, wild mushrooms, autumn fruits and vegetables, Christmas, and Maine meats and seafoods.
