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
Author: Sharon L. Joyce
Binding Type: Paperback
Publisher: History Press
Published: 07/15/2019
Series: American Palate
Pages: 144
Weight: 0.6lbs
Size: 8.90h x 6.00w x 0.50d
ISBN: 9781467138024
About the Author
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.
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