Lobster Rolls and Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine
Author: Rebecca Charles
Escape to the Maine seashore, an exquisite summer sanctuary where vacations stretch out forever during long, golden days and food is the stuff from which memories are made.
The summers that acclaimed chef Rebecca Charles and her family spent swimming in the Atlantic, scouring the beach for shells, and eating shore dinners inspired her to open the famed Greenwich Village restaurant Pearl Oyster Bar. In this heartwarming memoir, Rebecca combines more than seventy of her favorite recipes with captivating family stories.
Rebecca's adventurous granduncle Sam Goldsmith first took the family from the sweltering summer streets of Brooklyn to the exclusive seaside resort of Kennebunkport. But it was his sister–in–law Pearle Goldsmith, Pearl Oyster Bar's namesake and an opera singer with the Metropolitan and New York City operas, who fell in love with the rugged coast of Maine. Pearle passed this love on to her daughter, Eleanor, and her granddaughter, Rebecca.
Rebecca recounts her family's three–generation love affair with the small Yankee fishing village and shares the recipes that have New Yorkers waiting in line for hours to taste what food writer Ed Levine described as "the best lobster roll I have ever eaten."
Rebecca breathes new life into classic beach food. Whether re–creating an old–time clambake or grilling a whole pompano, she imparts the expertise that has made her one of the foremost seafood chefs in the country.
The New York Times
Charles's tiny Greenwich Village restaurant, Pearl Oyster Bar, may be one of the best -- it's certainly one of the most charming -- dining spots in Manhattan, and here she shares a selection of her first-rate seafood recipes, from chowders and oyster pan roasts to shrimp cocktails and lobster pot pie. Worth the price of admission is her recipe for lobster roll, a mayonnaisey dream on a buttery toasted bun. Charles is a pleasure to read when she's talking about food. — Dwight Garner
Publishers Weekly
Half seafood cookbook and half family history, this volume's greatest strength is in the recipes for over 70 dishes that define New England summers-corn on the cob, salt-crusted shrimp, and lots of lobster-reproduced here in honor of Charles's family's summertime trips to Maine. Charles, owner and head chef of the widely hailed Pearl Oyster Bar in Manhattan, offers her hard-drinking, quick-learning adventures in the restaurant business in the memoir portion of the book, and though they will be nothing new to Kitchen Confidential fans, they make for a piquant prelude to her recipes. The book gets a little bogged down, however, in the chapters that detail early family trips to Maine. Although Charles's desire to tell her family's story is heartfelt, she often leaves out important details, such as dates and introductions to the characters, that would make the narrative easier to follow. The story alternates from intriguing family explorations (how did the author's family locate the one hotel in the Kennebunk region of Maine that accepted Jews in the 1920's?) to textbook historical notes that don't quite mesh with the personal tone. Readers will wonder, too, about such asides as when she mentions her one-time estrangement from both parents ("I discovered my father's death in the late 1980s quite by accident"). Still, when the focus is on the food that Charles loves, the book is an accessible and authoritative guide to seafood preparation, as Charles offers not only divine recipes, from Pearl Oyster Bar Cocktail Sauce to Blueberry Crumble Pie, but tips on selecting (never buy wet scallops), cleaning (leverage is the key to shucking oysters) and preparing (don't marinate fish much more than 30 minutes) all types of seafood. B&w and color photos. (Apr.) Copyright 2003 Reed Business Information.
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Vegan Menu for People with Diabetes
Author: Nancy Berkoff
People with diabetes constitute about 6 percent of the U.S. population, and many more are at risk for this disease. Can someone with diabetes follow a vegan diet? Absolutely! Are there benefits to using a vegan diet? Definitely! A vegan diet that is low in saturated fat and cholesterol and high in fiber and phytochemicals, particularly when combined with exercise and weight loss if necessary, can help to reduce the risk of developing diabetes. It can also reduce the risk of heart disease, a common problem in people with diabetes. These menus make following a vegan diet easy both for people with diabetes and those who are concerned about developing diabetes. The vegan diabetic menu planner is designed to provide a balance of protein, carbohydrates, fat, vitamins, and minerals while following the basic principles of a diabetic meal plan.
Table of Contents:
| Foreword and Acknowledgments | 6 | |
| Introduction | 7 | |
| Exchanges and Their Equivalents | 9 | |
| Daily Menu Pattern | 10 | |
| How to Use the Menus | 11 | |
| Food Selection and Preparation Guidelines | 13 | |
| List of "Free Foods" | 14 | |
| Learning to Read a Label | 15 | |
| Menus and Recipes | 17 | |
| Week 118 | ||
| Week 228 | ||
| Week 346 | ||
| Week 464 | ||
| Glossary | 78 | |
| Appendix I | Guide to Substitutions | 80 |
| Appendix II | Resources | 84 |
| Index | 94 |
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