Fresh From Maine: Recipes and Stories from the State's Best Chefs

As Maine has exploded onto the national culinary scene in recent years, Americans have come to value the state's food and restaurants for the very close ties between producer and chef, the very short distance between sea, soil, and table. Now, in Fresh From Maine, two of the state s culinary insiders have put together an intimate, far-ranging, and entertaining introduction to some of the best of those chefs and their food. A treat for curious cooks, travelers, and gastronomes, the book is packed with recipes and lush photography, its pages spiced with chefs stories and a few secrets. Making the most of what we can wrest from the soil or fish from the sea or forage from the woods, Sanders writes, this is what Mainers have always done, a rich tradition that, today, feeds ... our restaurant tables.

Fast, Fresh and Green

This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.