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If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. Imagine having a single searchable index of all your recipes — both digital and print! I was snowed in and needed a blueberry muffin recipe that didn't require anything more than pantry basics and this fit the bill.

They are your basic no frills blueberry muffins but nothing wrong with that. I used frozen blueberries but was able to maintain the recipe cook time with no problem.

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The muffins were nicely domed and ended with the yield the recipe stated of 12 muffins. Food writer Brooke Dojny counts herself among those who love the cooking of Maine--the flavors, the oddities, the quirks, the people, the lore, and the language. Join her on a delicious journey through the foodways of one of our most diverse culinary regions, where tried-and-true flavors and innovative creations live comfortably together on home dinner plates and restaurant menus.

In Maine, where the craggy coastline is so much a part of the state's image, there's no getting away from seafood. Both shellfish and fin-fish are enjoyed year-round.

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Lobster stews, salads, and pies; steamed mussels and fried clams; oven-roasted cod and seared halibut are just a few of the traditional fish dishes, so simple to make at home, that are represented here. And yes, Maine's growing season is short, but the people are resourceful. Pickled and preserved vegetables, along with salted and smoked fish and dried beans nourish throughout the winter months.

The Holy Donut - Portland, ME (Phantom Gourmet)

Dojny's tribute to the food of her adopted home boasts recipes in all, including a few dozen from some of Maine's most accomplished chefs, and a sweet nod to those famous wild blueberries, in pancakes, muffins, pies, scones, and other baked goods. Local stories and food lore, historical facts and literary quotes, and a traveler's guide to hidden road food gems make this the ultimate food-lover's guide to the salty personality of Maine cuisine.

Automatically add future editions to my Bookshelf. Categories: Salads; Main course; Spring; American Ingredients: honey; eggs; prosciutto; asparagus; parsley; Parmesan cheese. Categories: Salads; Main course; American Ingredients: slab bacon; white wine vinegar; dandelion greens. Notes about this book This book does not currently have any notes.

Lee on June 17, Classic - too sweet for me; see Julia Child.

TrishaCP on February 13, Blah. Sounds more flavorful than it tasted.

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TrishaCP on January 25, I was snowed in and needed a blueberry muffin recipe that didn't require anything more than pantry basics and this fit the bill. Reviews about this book This book does not currently have any reviews. To the natural bounty, add the independent spirit and quiet humor of the people, and it's apparent why chefs, farmers, fishermen, and artisans are drawn to the state.

Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce.


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