Home Port Cookbook

Home Port Cookbook

Beloved Recipes From Martha's Vineyard

eBook - 2011
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100+ recipes, photos, and memories from a Martha's Vineyard landmark<P style=MARGIN: 0in 0in 0pt; TEXT-ALIGN: center align=center> <P class=Bodycopy-indented style=MARGIN: 0in 0in 0pt>The Home Port embodies summertime on Martha's Vineyard. It's where it resides. --James Taylor<P class=Bodycopy-indented style=MARGIN: 0in 0in 0pt> <P class=Bodycopy-indented style=MARGIN: 0in 0in 0pt>Today, when I turn an eye inward, I see the Home Port hanging in the memory halls of my mind, welcoming, soothing, and filled with fun and light. --Judy Belushi Pisano<P class=Bodycopy-indented style=MARGIN: 0in 0in 0pt> <P class=Bodycopy-indented style=MARGIN: 0in 0in 0pt>Now that Will has finally decided to share his many culinary secrets with the rest of the world, I not only look forward to kicking off the summer with an amazing dinner at the Home Port, but having a little piece of it with me all year long. --Michael J. Fox<P class=Bodycopy-indented style=MARGIN: 0in 0in 0pt> <P class=Bodycopy-indented style=MARGIN: 0in 0in 0pt>I can't help but smile when I think about the Home Port. To me, it's the very best of Vineyard hospitality, serving up the perfect summer meal to satisfy everyone's taste. You'll have to provide your own sunset and the briny ocean scent that whets my appetite every time I head to Menemsha, but this book will welcome you to the Holthams' table and let you feast with them as we have done for many happy years. --Linda Fairstein<P style=MARGIN: 0in 0in 0pt> <P style=MARGIN: 0in 0in 0pt>** <P style=MARGIN: 0in 0in 0pt>A Martha's Vineyard institution since 1931, the Home Port is the place to go locally for traditional New England-style, fresh-off-the-boat seafood. In this book, former chef/owner Will Holtham shares stories and culinary secrets from his forty years at the helm. Among the more than 100 recipes are featured menu items such as the award-winning Quahog Chowder, Broiled Swordfish, Baked-Stuffed Lobster, and Key Lime Pie, along with seafood cooking techniques and tips on buying and preparing fish. Full-color food photos are complemented by restaurant ephemera from Will's private collection as well as charming watercolor illustrations by artist Susan Tobey White. <P style=MARGIN: 0in 0in 0pt> <P style=MARGIN: 0in 0in 0pt>Will Holtham has been a chef and restaurateur for more than forty years. He also owned the Square Rigger restaurant and legendary Bite Clam Shack, both on Martha's Vineyard. He divides his time between Maine and South Carolina.
Publisher: Guilford, Conn. : Lyons Press, 2011.
Copyright Date: ©2011
ISBN: 9780762768868
076276886X
Branch Call Number: Internet Access
Characteristics: 1 online resource (xvii, 237 pages) :,illustrations.

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