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!
