- Hardcover: 240 pages
- Publisher: William Morrow; 1 edition (Mar 20 2003)
- Language: English
- ISBN-10: 0060515821
- ISBN-13: 978-0060515829
- Product Dimensions: 23.9 x 19.4 x 2.5 cm
- Shipping Weight: 649 g
- Average Customer Review: 4.8 out of 5 stars See all reviews (12 customer reviews)
- Amazon Bestsellers Rank: #52,463 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Publishers Weekly
Half seafood cookbook and half family history, this volume's greatest strength is in the recipes for over 70 dishes that define New England summers-corn on the cob, salt-crusted shrimp, and lots of lobster-reproduced here in honor of Charles's family's summertime trips to Maine. Charles, owner and head chef of the widely hailed Pearl Oyster Bar in Manhattan, offers her hard-drinking, quick-learning adventures in the restaurant business in the memoir portion of the book, and though they will be nothing new to Kitchen Confidential fans, they make for a piquant prelude to her recipes. The book gets a little bogged down, however, in the chapters that detail early family trips to Maine. Although Charles's desire to tell her family's story is heartfelt, she often leaves out important details, such as dates and introductions to the characters, that would make the narrative easier to follow. The story alternates from intriguing family explorations (how did the author's family locate the one hotel in the Kennebunk region of Maine that accepted Jews in the 1920's?) to textbook historical notes that don't quite mesh with the personal tone. Readers will wonder, too, about such asides as when she mentions her one-time estrangement from both parents ("I discovered my father's death in the late 1980s quite by accident"). Still, when the focus is on the food that Charles loves, the book is an accessible and authoritative guide to seafood preparation, as Charles offers not only divine recipes, from Pearl Oyster Bar Cocktail Sauce to Blueberry Crumble Pie, but tips on selecting (never buy wet scallops), cleaning (leverage is the key to shucking oysters) and preparing (don't marinate fish much more than 30 minutes) all types of seafood. B&w and color photos.
Copyright 2003 Reed Business Information, Inc.
Copyright 2003 Reed Business Information, Inc.
Review
“A meal at the Pearl Oyster Bar is like a day on a beach in Maine.” -- Gael Greene
“Charles’s new cookbook-cum-memoir Lobster Rolls & Blueberry Pie...will remind you of the best summers you ever had.” -- O magazine
“Dessert at Pearl means one thing for me: a wedge of magnificent lemon-scented blueberry pie.” -- Eric Asimov, the New York Times
“I always run into long lines at Pearl Oyster Bar, but I eat there anyway because I love the food. -- Jeffrey Steingarten, Vogue
“I remember Rebecca’s grandmother Pearle...made the best shortbread cookies, and Rebecca’s book is just as delicious as those cookies!” -- Beverly Sills
“Intrigued by her past...Charles delved into her family history. The result is the deliciously entertaining Lobster Rolls & Blueberry Pie.” -- Michele Hatty, USA Weekend
“One of New York’s Top 30 restaurants” -- Zagat Restaurant Surveys, 2000, 2001
“The key to a very special American cuisine and a unique variety of gastronomic bliss.” -- Jay McInerney, author of Bacchus and Me: Adventures in the Wine Cellar
“Charles’s new cookbook-cum-memoir Lobster Rolls & Blueberry Pie...will remind you of the best summers you ever had.” -- O magazine
“Dessert at Pearl means one thing for me: a wedge of magnificent lemon-scented blueberry pie.” -- Eric Asimov, the New York Times
“I always run into long lines at Pearl Oyster Bar, but I eat there anyway because I love the food. -- Jeffrey Steingarten, Vogue
“I remember Rebecca’s grandmother Pearle...made the best shortbread cookies, and Rebecca’s book is just as delicious as those cookies!” -- Beverly Sills
“Intrigued by her past...Charles delved into her family history. The result is the deliciously entertaining Lobster Rolls & Blueberry Pie.” -- Michele Hatty, USA Weekend
“One of New York’s Top 30 restaurants” -- Zagat Restaurant Surveys, 2000, 2001
“The key to a very special American cuisine and a unique variety of gastronomic bliss.” -- Jay McInerney, author of Bacchus and Me: Adventures in the Wine Cellar
Inside This Book
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Browse and search another edition of this book.
First Sentence
BY ALL ACCOUNTS, MY GREAT UNCLE, SAM GOLDSMITH, THE BROTHER OF MY GRANDFATHER SOLOMON, HAD A GREAT APPETITE, NOT JUST FOR FOOD LIKE EVERYONE ELSE IN MY FAMILY, BUT FOR LIFE IN GENERAL. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
BY ALL ACCOUNTS, MY GREAT UNCLE, SAM GOLDSMITH, THE BROTHER OF MY GRANDFATHER SOLOMON, HAD A GREAT APPETITE, NOT JUST FOR FOOD LIKE EVERYONE ELSE IN MY FAMILY, BUT FOR LIFE IN GENERAL. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
3.0 out of 5 stars
Not interesting to me personally,
By A Customer
This review is from: Lobster Rolls & Blueberry Pie C (Hardcover)
Somehow I missed, when I ordered this book, that it's really about one woman's reflections on family summers in Maine and the restaurant she eventually founded, none of which meant or mean anything to me. The book is mostly reminiscenses and some recipes, and I guess I was looking for JUST recipes, and none of the rest. So it really isn't interesting to me personally and I will just resell my copy. However, if you know the woman, know the restaurant, or for some other reason care about those components to it, you would probably greatly enjoy it, as others here clearly have. For my part, I'll read the "New England Clam Shack Cookbook," which is much more in keeping with what I was looking for. Light on the reminiscences of family history, heavy on the recipes and light general trivia about New England.
5.0 out of 5 stars
SUMMER IN MAINE,
By
This review is from: Lobster Rolls & Blueberry Pie C (Hardcover)
BEING FROM THE MIDWEST I HAVE DEVELOPED A LOVE OF THE OCEAN, ESPECIALLY THE SHORES OF MAINE. I HAVE BEEN TO MAINE ON SEVERAL SUMMER TRIPS. NOW IT ZERO OUTSIDE WITH A WIND CHILL OF 20 BELOW. (NATIVE CHICAGOIANS CALL IT THE HAWK) EVEN MY BULLDOG DOESNT WANT TO GO OUT. SO, I HAVE JUST PURCHASED THIS BOOK AND I AM IMMEDIATELY TRANSFORMED. IT FEELS LIKE IT IS JULY AND I AM AT THE SHORE. SO I GET OFF MY COUCH (MY BULLDOG DOESNT EVEN WANT TO GET INTO THE CAR) GO TO THE LOCAL FISH HOUSE, PICK UP A POUND OF LOBSTER MEAT AND MAKE A ROLL. I MAKE A PITCHER OF THE HOME MADE LEMONADE AND HAVE A FEAST. I CANT WAIT UNTIL THE BLUEBERRIES GO BELOW SEVEN DOLLARS A PINT SO I CAN MAKE THAT BLUEBERYY PIE. GREAT READ IN THE MIDDLE OF WINTER.
4.0 out of 5 stars
Great cookbook,
By mthoran (Rockville, MD USA) - See all my reviews
This review is from: Lobster Rolls & Blueberry Pie C (Hardcover)
The recipes in this book are excellent. Simple and down-to-earth, but surprisingly not available in other more encyclopedic books on seafood cooking. The book is beautifully laid out. As to the family history and personal biography, for my taste the book would have been better without them. I'm sure that page after page of minutiae about her relatives is fascinating to Ms. Charles, but believe me, the rest of the world is no better for them. Five stars as a cookbook, one star for effort as a memoir/family history.
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