Cape Cod Table Paperback – 2 Jun 2007
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About the Author
Lora Brody is a best-selling author with 15 books to her credit, including The Kitchen Survival Guide and Basic Baking. Her recipes have appeared in the New York Times Sunday Magazine, the Boston Globe, the Los Angeles Times, the Chicago Tribune, and New York Newsday. She spends the warmer months each year at her home at the tip of the Cape, in Provincetown. Susie Cushner is a Boston-based photographer whose work can be found in Viva la Vida (0-8118-3184-1), as well as Gourmet and Saveur magazines. --This text refers to an out of print or unavailable edition of this title.
Most helpful customer reviews on Amazon.com
I had a friend who loved to cook. She loved it.
I had a friend who took the contence of this book and re-captured many old memories of her youth. She loved it.
There's a chapter on breakfast which features one of the few restaurant recipes, Cottage Street Bakery Dirt Bombs, luscious heavy donut-like balls, as well as Oatmeal Brulée, and Strawberries and Cream French Toast. Appetizers range from Classic Deviled Eggs to Boiled shrimp to Smoked Salmon Cheesecake. Among the soups are Oyster Stew and Bread Bowl Salmon Chowder. Mac's Calamari Salad comes from Mac's Seafood in Wellfleet and Sunset Slaw features beets, red cabbage and pickled cocktail onions.
Main courses range from New England Boiled Dinner, made with Stout, to Cranberry Orange Turkey Breast, Grilled Bluefish with Mustard and Lime, Sea Bass Poached in Ginger Fish Broth with Cilantro Pesto, Baked Stuffed Lobster (Ritz crackers and Maine crabmeat), and Grilled Sea Scallops (kabobs). Desserts range from kid-oriented (Chocolate-Covered Cape Cod Potato Chips, Mint Chip Brownie Ice Cream Sundae) to the Lavender Crème Brulee from Provincetown's Chester Restaurant, and Cranberry-Pear Linzertorte. Final chapters include drinks (Chatham's Candy Manor Hot Chocolate, Cranberry Martini) and condiments (Fish Stock, Beach Plum Jam, Pumpkin Cranberry Chutney).
Brody, the author of 22 cookbooks, lives on the Cape half the year and imparts a lot of Cape atmosphere and enthusiasm with the recipes. Recipe notes include background, cooking tips and variations (including a comprehensive lobster how-to). The lay-out is attractive and easy to read and the photographs are luscious. Brody has another winner.
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