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A Culinary History of Downeast Maine

A Culinary History of Downeast Maine - Paperback

by Sharon L. Joyce
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Availability:In StockContributor:Sharon L. JoyceSeries:American PalatePublish date:2019-07-15Pages:144
Language:EnglishPublisher:History PressISBN-13:9781467138024ISBN-10:1467138029UPC:9781467138024Book Category:CookingBook Subcategory:Regional & Ethnic, Individual Chefs & RestaurantsBook Topic:AmericanSize:8.90 x 6.00 x 0.50 inchesWeight:0.5997Product ID:SCQR7HQNMY
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
Language:EnglishPublisher:History PressISBN-13:9781467138024ISBN-10:1467138029UPC:9781467138024Book Category:CookingBook Subcategory:Regional & Ethnic, Individual Chefs & RestaurantsBook Topic:AmericanSize:8.90 x 6.00 x 0.50 inchesWeight:0.5997Product ID:SCQR7HQNMY
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.

Publisher: History Press

Contributor(s)

Sharon L. Joyce

Author

Sharon L. Joyce

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