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.

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

Cookbooks, Food & Wine

Michael Sanders

Regional & International

Table Arts Media

Fifty sensational drinks featuring Maine distilled gins, vodkas, and brandies, local honey meads, fruit wines, and heirloom apple ciders--all created by producers and barkeeps from Maine restaurants and bistros. From a piping hot Apple Hot Toddy--featuring Maine mead, gin, and cranberry bitters--from Portland's 555 Restaurant to a cooling fresh take on a favorite summer drink, Back Porch Lemonade--with Cold River Vodka and local ginger beer--from Seagrass Bistro in Yarmouth, you'll find drinks for all seasons and all tastes. Scattered throughout the book are portraits of Maine producers in their own words telling the stories of how they capture a little bit of Maine in what they make. Take Bob Bartlett, who founded Bartlett Maine Estate Winery in 1983: "A lot of people," he recounts in the book, "thought we were nuts when we told them what we were going to make wine in Gouldsboro, Maine. But then when we opened, we had a line of people here out the door and sold out our first wine--3000 bottles of blueberry wine--in a week and a half. Today we make 70 thousand bottles and more than a dozen wines. We're no different than a small California boutique winery, with stainless steel tanks and barrels of French and American oak--and a lot of passion."

Drinking in Maine: 50 Cocktails, Concoctions, and Drinks from Our Best Artisanal Producers and Restaurants

Sanders, Michael

Beverages & Wine

In the 2nd edition of Fresh From Maine, author Michael Sanders takes you deep into the world of 25 Maine chefs, their stories, challenges, secrets, and triumphs. More than 80 recipes, nearly half of them new to this edition and all brought to life by Maine photographer Russell French, capture the true bounty of this land and its waters. Each chefs cuisine is very much his own, but they share one thing: they all work in the sustainable idiom with local farmers, animal raisers, and fishermen to bring the best, all-natural food, much of it organic, to their tables. Join us in discovering culinary outposts and innovative chefs all over the state, from Fryeburg to Hallowell, from Bangor to Brunswick and coastal Maine from Kittery to Mount Desert.

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

Sanders, Michael S.

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