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Maine Home Cooking: 175 Recipes from Down East Kitchens Paperback – January 31, 2024

by Sandra Oliver (Author)

4.2 43 ratings

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Residing on Maine's Islesboro Island, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking. She publishes a weekly recipe column,"Tastebuds," in the Bangor Daily News. The column has featured hundreds of recipes—from classic tried-and-true dishes to innovative uses for traditional ingredients. Collecting 175 recipes from her column and elsewhere, and emphasizing fresh, local ingredients, as well as the common ingredients found in most kitchens, this volume represents a new standard in home cooking.

In this comprehensive tome, Oliver brings the traditions and recipes of generations of Maine home cooks to life. Peppered with funny and useful advice from her island kitchen and garden, this book is chock-full of wisdom and stories. Whether you need a quick weekday meal or are indulging in a New England feast, these recipes are a delicious way to eat well and experience the culinary heritage of Maine.

Editorial Reviews

Review

Amen! A wonderful read. Real deal Maine home cooking as it was, is now, and (probably) ever shall be: comfort and practicality without end, from a warm, helpful--and very funny--expert on all things Down East.

--Leslie Land, former New York Times garden columnist

This is the book I've been waiting for. It's packed with good food and good humor. Sandra has a contagious enthusiasm for our great cuisine--from whoopie pies to sour pickles, it's all in here. People from away will find tantalizing surprises, while old-timers will relive memories from their mothers' and grandmothers' kitchens.

--Nancy Harmon Jenkins

About the Author

Sandra Oliver is a pioneering food historian who began her work in 1971 at Mystic Seaport Museum, where she developed a fireplace cooking program in an 1830s house.
Sandra is a freelance food writer, with her column, "Tastebuds", appearing each weekend in the Bangor Daily News, and regular columns in Maine Boats, Homes, and Harbors magazine and the Working Waterfront. She is also the author of the books, Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century, The Food of Colonial and Federal America and Giving Thanks: Thanksgiving History and Recipes from Pilgrims to Pumpkin Pie, which she co-authored with Kathleen Curtin.
She often speaks to historical organizations and food professional groups around the country, organizes historical dinners, and conducts classes and workshops in food history and sustainable gardening and cooking. Sandy lives on Islesboro, and island in Penobscot Bay, where she gardens, preserves, cooks, and teaches sustainable lifeways.

Product details

Publisher ‏ : ‎ Down East Books (January 31, 2024)
Language ‏ : ‎ English
Paperback ‏ : ‎ 280 pages
ISBN-10 ‏ : ‎ 1684750741
ISBN-13 ‏ : ‎ 978-1684750740
Item Weight ‏ : ‎ 1.67 pounds
Dimensions ‏ : ‎ 6.95 x 0.6 x 9 inches

Best Sellers Rank: #4,478,643 in Books (See Top 100 in Books)
- #688 in New England Cooking, Food & Wine

Customer Reviews:
4.2 43 ratings

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Jennifer Smith-Mayo
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Jennifer Smith-Mayo is a freelance documentary photographer, instructor, and co-author of Maine Icons: 50 Classic Symbols of the Pine Tree State; New Hampshire Icons: 50 Classic Symbols of the Granite State; and Vermont Icons: 50 Classic Symbols of the Green Mountain State. Jennifer also photographed the cookbook, Maine Home Cooking, written by Sandra L. Oliver.
Jennifer specializes in photography of fine dining, local food, rural living, and agriculture. Her extensive portfolio also includes images of England, Ireland, Italy, Scotland, agriculture in New England, small town life in Maine, and many more subjects.
Jennifer's photography is regularly featured in Down East Magazine. Her work has also appeared in Big Sky Journal; Western Art & Architecture; National Geographic; Wine Spectator; Yankee Magazine; Mother Earth News; The Dalesman Magazine; DK Books Eyewitness Travel Guide Dublin; Maine 24/7; Globe Pequot Insiders' Guide Series; Express Westerns' Where Legends Ride; Farmworker Justice; Fly Rod & Reel; and Shooting Sportsman. Her photographs have been selected for a variety of juried exhibitions and her solo shows include Growing Local: Wild Maine Blueberry Muffins; Learning to Grow: In the Garden with Troy Howard Middle School, Belfast, Maine; Futzing with Focus: Images in Motion; and Kelmscott (Rare Breeds) Farm: Through the Seasons.
Jennifer and her husband, writer Matthew P. Mayo, and their dear dog live on the rugged coast of Maine. Jennifer frequently travels west to Montana, and east to Oxfordshire, England. Visit her at www.jennifersmithmayo.com.
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Sandra L. Oliver
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SANDY OLIVER
From her 19th Century island farmhouse home on Islesboro, Maine, prize-winning food historian, contemporary food essayist, and freelance writer Sandy Oliver writes a weekly newspaper column, contributes frequently to magazines, travels widely as a nationally sought-after speaker, panelist, and food expert, writes books, gardens organically, cooks, and lives sustainably.
DownEast Publishing has just released Maine Home Cooking, Sandy's fifth book, a beautifully illustrated cookbook, and a collection of wonderful and insightful recipes and anecdotes emanating from the close relationships she has developed over seven years with the readers of Tastebuds, her weekly Bangor Daily News column.
Since 1971, when she developed a fireplace cooking program in an 1830s house for Mystic Seaport Museum, she has established her niche as a recognized authority on American food history and the world of home cooks, particularly as they relate to an understanding of New England home cooking and its impact on American life.
Winner of a Julia Child Cookbook Award, the Jane Grigson Award for Distinguished Scholarship, she has authoredfour other books: Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century; Saltwater Foodways Companion Cookbook; Food in Colonial and Federal America; Giving Thanks: Thanksgiving History and Recipes (coauthored with Kathleen Curtin of Plimoth Plantation).
Sandy has contributed to the Oxford Encyclopedia of American Food and Drink, The Oxford Companion to American Food and Drink, and many other regional and American encyclopedias and compendia.
She is the founding editor of Food History News, a quarterly newsletter which she published for twenty years. After its last issue the internationally respected Petits Propos Culinaires said, "It has always been impressive stuff, subjecting food history to detailed, rigorous investigation; no claim is left unsourced. One salutes the passing of an inspiring companion."
Her insightful and perceptive intelligence, charismatic sense of humor and personal connection with her interests and her audiences have seen Sandy speaking to culinary historians, symposiasts at Thomas Jefferson's Monticello, the National Museum of American History, Smithsonian, in Washington, DC, Wilson Library at the University Of North Carolina, and at the Gastronomy Program at Boston University's Metropolitan College.
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4.2 out of 5

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Grandma

The Very Best of New England Cooking!

Reviewed in the United States on November 20, 2014

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I've spent many a summer in Maine and have had my eye on Maine Home Cooking: 175 Recipes from Down East Kitchens for a bit. Sandra Oliver has for many years written a recipe column for the Bangor Daily News. People from all over send in their taste memories or questions and Sandra digs up the recipe to fit the bill. Often she'll put out a request for a certain recipe, get several replies and test them to come up with one great recipe - and make no mistake, these are some great recipes!

Now, let me be up front with you. Over the years I have learned that there are two kinds of cooks - those who view a recipe more as a guideline than something set in stone and those who approach a recipe as if they are performing nuclear chemistry, exactly copying the precise ingredients and even expecting the final product to look exactly like the picture in the book. There is nothing whatever wrong with either sort of cook, but if you are the "nuclear chemistry" sort then this is absolutely NOT a book for you. Only a few of the recipes have pictures (though they all have great stories from Down East) and virtually all of them have more options than not.

It is probably a good thing that I have a Kindle copy rather than a hard copy. I've used mine so much that the pages would long-since be well stained - and I only bought this a few weeks ago LOL! Let me tell you about some of my most favorite recipes -

▶︎ TEST RECIPE - BLUEBERRY CAKE

Maine is known for their wild blueberries. Every summer we picked them by the bucketful, then turned them into jam, pies and this Blueberry Cake. Long ago I misplaced the recipe that we used so often, but Sandra has hit it on the nose, just exactly as I remember. Packed with berries and topped with a streusel mix, this is a glorious cake to serve for breakfast/brunch or just as a snack or dessert. Easy as pie to make and pretty economical too, even older children and those just learning to bake will find this rewarding to make. Not blueberry season? Don't worry - you can use the cultivated ones from the grocery store or even frozen ones.

▶︎ TEST RECIPE - PUMPKIN WAFFLES

My granddaughter is a good New England girl even though she lives in the UK these days. No food is dearer to her than pumpkin anything. Pumpkin of the canned sort is quite different than here, so one of her first food requests was pumpkin spice anything. Sandra's recipe for Pumpkin Spice Waffles filled the bill in no uncertain terms. A single batch of batter made 6 or 7 waffles, just enough for four of us. You could, if you wanted to, doll these up with some caramel sauce, toasted pecans or walnuts and a dab of whipping cream. I served them straight up with local maple syrup. There wasn't a single crumb left.

▶︎ TEST RECIPE - CURRIED SQUASH AND APPLE SOUP

We love curry and fall is butternut squash and apple season here in Vermont, so one day for lunch I made Curried Squash and Apple Soup. The girls practically licked the bowls - seriously! I worried for a minute that the patterns would come off! Sandra gives dozens of ways to put this together. Since my granddaughter is a vegetarian, I used water and coconut milk instead of chicken broth. Can I say O.M.G?! Seriously bowl-licking luscious!

Grandma's $0.02 - The recipes you'll find in Maine Home Cooking: 175 Recipes from Down East Kitchens are really good versions of the best of both old and modern New England food - the way it used to be. As long as you're not a "nuclear chemist" sort of cook, this will become a favorite book in your kitchen. I really should seriously ding it for the messed up Table of Contents/Index, but the recipes are so totally delightful I'm just going to order a hard copy!

Very Highly Recommended

5 people found this helpful

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Ginny

A true taste of Maine

Reviewed in the United States on April 16, 2016

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Since my family has decreed that it is time for some of the cookbooks in this house to go my 13 year old grandson started inventorying the collection with a small hand held scanner and a computer. For the first couple of shelves I helped him and then I realized that he was doing better without me and that I was much better at rearranging the books in an order that worked for me. During the rummaging around (shelves in four rooms and, as it turns out, about 500 books plus a lot of ephemera such as the late lamented King Arthur Baking Sheet, the little Maine newsletter that I loved and Simple Cooking) I found my somewhat buried copy of Sandy Oliver's wonderful cookbook. I'd forgotten about it and I'd also forgotten how wonderful it is. I just ordered several used copies to sell in my used book shop and also ordered a copy for a friend who is in the slammer -- currently cooking is his "job" in the camp section -- and who loves Maine more than almost anything. Alas he won't be able to get many if not most of the ingredients (last year he was running the gardens which he decided not to do this year as the prison administration was so unhelpful about getting in basic equipment such as irrigation hoses although they ordered brand new John Deere tractors, and in signing up inmates who might actually have some gardening experience. But that is a long story and has nothing to do with this cookbook except that I hope he can use it to make some stuff such as bread, soups, salads, or casseroles.

My only complaints are, I see by reading other reviews, echoing others: why are the side bars and the comments printed in colors which offer almost no contrast and which are almost impossible to read. The other grumble is the size of the font for the page numbers. Some of us with aging eyes are having problems with both these editorial/publishing errors. Other than that, it is a wonderful collection and I don't mind the somewhat idiosyncratic index or the lack of captions on the photos. Sandy is a brilliant food historian and writer and I'm really happy to have resurrected the cookbook. It will not be one of the many that may leave the premises!

2 people found this helpful

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Linda C. Blum

Wonderful book. Fun to read

Reviewed in the United States on December 7, 2014

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Wonderful book. Fun to read. It became available as a Kindle daily deal while I was spending a month in Maine so it was even better. My only complaint was the author mentioned in her introduction that she was not going to put her recipes in categories or chapters as do other cookbooks, because she wanted it to read well. But not to worry, because she was including a complete, easy to follow index. Unfortunately, the Kindle edition does not have it. So bookmark your chosen recipes, or you will be reading it twice!

One person found this helpful

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Josh's Mom

Not really food of Maine

Reviewed in the United States on January 28, 2013

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I would not recommend this product to a real Maine person like myself, because a fair amount of it is what people from away (including the author) think is Maine food and it's not at all. There are some good recipes in it, but it is less about MAine food than a lot of others out there. Sandy's column in the BDN is ok and she gives credit to the people who provide most of her ideas, but she is a backtothelander transplant, and her sense of how we eat today and certainly what we ate as kids and before is definitely less than accurate.

4 people found this helpful

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Cat921nh

Great cookbook

Reviewed in the United States on December 5, 2014

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I am a cookbook hoarder and have started getting them on my Kindle instead of having a million books in my house. This is a great book and I am enjoying just reading it like a book. I will go back later to try the recipes. It is well written with great little stories and easy recipes to follow.

One person found this helpful

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Bubbamom

Did not expect ( or want) all the personal stories ...

Reviewed in the United States on May 21, 2016

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Did not expect ( or want) all the personal stories. Having said that, there are one or two recipes I'm anxious to make. In summary, too many stories, peculiar recipe arrangements and too few recipes.

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