The Mystic Cookbook: Recipes, History, and Seafaring Lore

by Jean Kerr

Overview

Bring home the flavors of Mystic Seaport and celebrate the bounty of New England's coastal lands and waters. With more than one hundred great recipes, both historical and contemporary, Mystic Cookbook is the perfect souvenir from the historic Seaport. These mouthwatering recipes cover both land and sea, with tips for procuring and preparing the perfect oyster, how to best enjoy peaches in New England, and sweet and savory dishes to share.

Product Details

ISBN-13:	9781493032204
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	06/01/2018
Edition description:	Revised
Pages:	240
Product dimensions:	6.90(w) x 8.90(h) x 0.30(d)

About the Author

Currently Contributing Editor to The Cook’s Cook digital magazine, Jean Kerr was the co-founder and former Editor-in-Chief of Northeast FLAVOR magazine, the first New England regional food and wine magazine. Flavor was named one of the Top 10 new magazines in the U.S. after its first year of publication by Media Source/Kirkus Reviews. She is also a food writer, chef, and author of three cookbooks to date: Mystic Seafood, The Union Oyster House Cookbook, and Windjammer Cooking. She is a two-time Book of the Year Award nominee. Jean has traveled widely, throughout the U.S. and beyond, as a ship’s cook, doing cooking demos, and has been a frequent guest on both television and radio shows. She is a sought-after judge of culinary competitions, and a frequent emcee at food events. She is a member of the prestigious invitation-only society Les Dames D’Ecoffier.

Table of Contents

Acknowledgments iv

Introduction v

Fruit of the Sea 1

On the Half Shelt Bivalves 2

Oysters 2

Clams 14

Mussels 28

Scallops 34

Meet the Crustaceans 45

Crab 45

Lobster 53

Shrimp 64

Fin Fish 74

Bass 79

Cod 84

Flounder 94

Haddock 101

Halibut 107

Mackerel 112

Salmon 116

Shad and Shad Roe 124

Smelts 131

Squid 134

Swordfish 139

Tuna 145

Bounty of the Land 151

Fruit 152

Apples 152

Apple Cider 157

Blueberries 161

Cherries 165

Cranberries 168

Peaches 172

Strawberries 176

Vegetable and Legumes 178

Beans 180

Corn 184

Pumpkins and Squash 189

Pickles and Preserves 194

Fowl 197

Meat and Game 203

Breads and Baked Goods 209

Sweets 215

Photo Credits 222

Index 224

About the Author 233

Editorial Reviews

05/21/2018
This expansion of Kerr’s 2006 Mystic Seafood goes beyond the sea with recipes for fruit, fowl, vegetables, and sweets, with mixed results. The original recipes are worth a look: Kerr’s dutiful collection of classics (oysters Rockefeller, crab cakes, shrimp bisque, and various chowders), alongside must-try recipes for lobster croquettes, grilled halibut with nectarine-poblano salsa, and crab-stuffed flounder roulades, are pitch-perfect. She offers tips on eating a lobster without sacrificing one’s dignity, and advises against eating certain shellfish during red tides, which can have deadly consequences for humans who source their own seafood. But Kerr’s new material feels out of place and particularly autumnal: roast goose with sherry-orange glaze, venison meatloaf, baked beans, and maple walnut pie are enticing, but lend themselves to a November meal by a fire rather than a feast on the beach at the height of summer. The obvious opportunity of presenting vegetable-based sides that would complement the book’s terrific seafood dishes has been missed—and the segue from sea to land is abrupt. The result is a great seafood cookbook with a workmanlike addition of meat and fruit-based recipes for fall in New England. (June)

Publishers Weekly