Cook the Book: 'The Summer Shack Cookbook' Giveaway
Lobster dinner from Two Lights Lobster Shack on Cape Elisabeth, Me.
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Cook the Book: 'The Perfect Scoop'
A cup of half chocolate, half strawberry gelato from Giolitti in Rome.
Cook the Book: 'What's a Cook To Do?' Giveaway
Using a woodshaver (aka a makeshift microplane that you buy in a hardware store) to grate citrus, nutmeg and cheese.
Cook the Book: 'The Silver Palate Cookbook, 25th Anniversary Edition'
Since my parents are Taiwanese, we never had a copy of Better Homes and Gardens, James Beard, Joy of Cooking or anything like that lying around when I was a kid. So the first book I remember reading at night, using regularly and teaching me technqiues (like making meringue and ganache) was a copy of Anne Willan's Look and Cook Chocolate Desserts, which I'd gotten as a birthday present. Maybe it was a little telling since I now own a chocolate shop.
Responses to Comments by caroly02
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Lobster rolls are the best!
I like mine just about anywhere on Block Island.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
My Favorite is an "oyster burger". Fried oysters with a spicy mayo. It rests on a bun with lettuce. It is similar to a Po' Boy for this region. You can find it along the Northern Oregon coastline. Especially good in Cannon Beach.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
I love to go to Chauncey Creek in Kittery ,Me for a order of steamed clams and a 2+pound lobster for my birthday
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Steamed blue crabs with a load of Old Bay anywhere on the Chesapeake Bay.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Never been to the Jersey shore. But I spent several summers in New Bedford and the end of summer clam bake was the best! Fare caught that very morning and cooked on heated rocks! It fascinated me and I couldn't wait for the end of summer to stuff myself.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Y'all make those clams and lobster rolls sound so tasty! Here on the other side I go for the fresh King Salmon. It's so easy to fix all the costal restaurants do a good job. Or just go down to the docks and buy one from that days catch right off the boat and take it home. The salmon from the cold Alaskan waters is too lean for my taste--I prefer the fattier central California fish. And as for crabs, the early season Dungeness crabs are mighty hard to beat.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Whole belly clam rolls on the shores of anywhere in Maine.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Clams in any form--fried, on the half-shell, in chowder, on pasta--go the distance in augmenting any oceanic experience.
Website: http://mintychocochip.blogspot.com
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