Cape Cod Table

by Lora Brody

Overview

Fragrant fish chowder and pumpkin bisque, rich oyster stew and salt cod, sweet beach-plum jam and lobster rolls - these dishes are as evocative of Cape Cod as the salty tang of a sea breeze and the soft sand of the beach. Celebrated author and longtime Cape dweller Lora Brody presents these and many other beloved regional dishes in The Cape Cod Table, now available in paperback. Interspersed among the recipes are color photographs of luscious food and vivid scenery, transporting readers to this simple stretch of paradise with every turn of the page.

Product Details

ISBN-13:	9781558323667
Publisher:	Harvard Common Press, The
Publication date:	07/25/2007
Edition description:	Reprint
Pages:	216
Product dimensions:	9.00(w) x 8.37(h) x 0.62(d)

About the Author

The New York Times , the Los Angeles Times , The Boston Globe , and the Chicago Tribune , and Brody has appeared on Good Morning America, Today, and Baking with Julia . She divides her time between homes outside of Boston and in Provincetown, MA, at the tip of Cape Cod.

Table of Contents

Introduction

1 Breakfast
2 Appetizers
3 Soups and Chowders
4 Vegetables and Salads
5 Main Courses
6 Desserts
7 Drinks
8 Condiments

Index
Table of Equivalents

Editorial Reviews

"A year-round breakfast, lunch, and dinner book with as many recipes for cranberries as for clams [and] alluring color photos." —New York Times

"One whiff of the shortbread crust for her fresh raspberry-blueberry tart baking in the oven, the mere sight of cod baked with oven-roasted tomatoes, or a single bite of her beer-fried oysters will convince anyone that Brody is an artist." —Provincetown Banner

"A wonderful array of dishes . . . the recipes are redolent of lazy summer days that can carry over and add summer sunshine to the rest of the year." —Publishers Weekly

From the Publisher

Brody's love of Cape Cod is used to great effect in her latest book, painting a loving portrait of the Massachusetts peninsula so beloved by vacationers and residents alike. In the wonderful introduction she provides almost a travel guide to the Cape just by focusing on the food found there. Concentrating on the wealth of local fresh ingredients, some obvious, like the abundant seafood, others less so, like the blueberries used with great effect in The Best Blueberry Muffins, Brody (The Kitchen Survival Guide; Basic Baking) produces a wonderful array of dishes. Each chapter opens with commentary about the people and places encountered, and each recipe has descriptions where relevant along with helpful tips. Ranging from breakfast through the customary appetizers and main courses to condiments, the recipes have a clean, fresh feel in both appearance and finished results in eye-catching photographs. From the simplicity of the Scrambled Eggs with Lox, Onions, and Peppers, where the vegetables give the dish a new twist, and the almost Mediterranean feel of the Cod Baked with Oven-Roasted Tomatoes, the recipes are redolent of lazy summer days that can carry over and add summer sunshine to the rest of the year. These carefully considered recipes, coupled with the beautiful layout and food photos, make the book suitable for coffee table and kitchen alike. (June) Copyright 2003 Reed Business Information.

Publishers Weekly