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  • Published: 2 June 2020
  • ISBN: 9781984856326
  • Imprint: Ten Speed Press
  • Format: Hardback
  • Pages: 272
  • RRP: $55.00

Eventide

Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack



Turn your kitchen into your own personal seafood shack and oyster bar with 120 recipes from the James Beard Award-winning restaurant that personifies the allure of Maine.

From one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world's best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine's classic "down east" cooking style. Whether you live by the coast or not, you'll love these 120 recipes, including:

Eventide's famed Brown Butter Lobster Roll on a Bao Bun Oysters with Kimchi Ice Tuna Tartare with Ramen Crackers Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness) Tempura Smelts with Spicy Tzatziki New England Clam Chowder with Homemade Saltines Smoked Shellfish Honey-Roasted Peanut Butter Ice Cream Sandwiches

Beautiful photo tours of the breathtaking wilds of southern Maine bring this incredible collection to life. Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine's foodways and of the seafood that makes the New England coastline so iconic, Eventide is a tribute to the region and an indispensable resource.

  • Published: 2 June 2020
  • ISBN: 9781984856326
  • Imprint: Ten Speed Press
  • Format: Hardback
  • Pages: 272
  • RRP: $55.00

About the authors

Andrew Taylor

Andrew Taylor is a determined linguist of questionable skill, who speaks enough French to make the French sneer at him, enough Arabic to make Arabs laugh at him, and enough Spanish to order a cup of coffee and have a hope of getting, if not necessarily what he asked for, at least a hot drink of some kind. He can ask for milk in Russian, and if he asks for directions in the street, he will understand the answer if it means 'straight on'. He is better at English, in which language he has written ten books, including biographies and books on language, history and poetry. He has also been a senior journalist in Europe and the Middle East, a Fleet Street political correspondent at Westminster, a news reporter for the BBC and a columnist for The Sunday Times.

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