Provincetown Seafood Cookbook by Howard Mitcham

  • How to open quahogs (page 38)

    from Provincetown Seafood Cookbook Provincetown Seafood Cookbook by Howard Mitcham

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    • Ingredients: quahaug clams
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  • ISBN 10 1609808398
  • ISBN 13 9781609808396
  • Published Jun 18 2018
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition Reprint
  • Countries United States
  • Publisher Seven Stories Press

Publishers Text

A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain

"It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction

"Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham

Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks.
     Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs.
     Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book.
     You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

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