Maine Classics: More Than 150 Delicious Recipes from Down East

More than just a collection of recipes representative of the state, this cookbook is a love letter to the region, an homage to the local fishermen, farmers, and foragers who bring fresh food to the table. Gaier and Frasier, chefs and owners of three restaurants, are passionate about their beloved state and all it has to offer, even as the winters are long and the summers are brief. Chapters are divided by the foods' origins, and each includes a profile of a farmer, cheesemaker, baker, etc., whom the authors know personally. "The Shore," for example, includes myriad recipes for oysters, clams, and crabs (the festive crab parfait is stunning) as well as instructions on how to shuck an oyster; "The Forest" addresses fiddlehead ferns and ramps and the many varieties of mushrooms indigenous to Maine, as well as quail, rabbit, venison, and duck, and includes a traditional Mainer's Thanksgiving menu. The final chapter, "The Root Cellar," includes root vegetable recipes as well as ones for preserves and pickles. A page explains the basics of canning, with recommended resources for further instruction. The short intros to recipes offer bits of history, and the color photos throughout of food, animals, people, and landscape capture the spirit and beauty of Maine. This is a deliciously appealing book, especially for Down East locavores. (May)