| A Culinary History of Downeast Maine Contributor(s): Joyce, Sharon L. (Author) |
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ISBN: 1467138029 ISBN-13: 9781467138024 Publisher: History Press OUR PRICE: $19.79 Product Type: Paperback - Other Formats Published: July 2019 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - New England - Cooking | Individual Chefs & Restaurants |
| LCCN: 2019936995 |
| Physical Information: 0.5" H x 6" W x 8.9" (0.60 lbs) 144 pages |
| Themes: - Cultural Region - New England |
| Descriptions, Reviews, Etc. |
| Publisher Description: Maine (TM)s Downeast culinary history begins well before explorers arrived in the 1500s. Some of the food preparation and preservation techniques used by the Wabanakis and early colonists are still in use today. Lobster and other seafood from the Gulf of |
Contributor Bio(s): Joyce, Sharon L.: - Sharon Joyce is a trainer/educator/chef and author who graduated from Northwestern University in Chicago. She studied Advanced French Cooking and Pastry at Cordon Bleu in Paris in 1981 and operated a catering business and cooking school in Chicago and in the Virgin Islands. She has taught various types of cooking classes, including French, International, Regional American, Downeast Maine Cooking and Cruzan cooking in such locations as Chicago, Bar Harbor, California and Christiansted, St. Croix USVI. She was fascinated by the abundance of local foods when she moved to Bar Harbor more than thirty years ago. She operates Ambrosia Cooking School in Bar Harbor, Maine. |