Vineyard Harvest: A Year of Good Food on Martha's Vineyard

by Tina Miller and Christie Matheson

Martha's Vineyard has long claimed a spot in the public imagination as a playground for presidents and celebrities, but also as a place where life can be simple and pure. This ideal of simplicity is... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0767918339
• ISBN13: 9780767918336
• Release Date: May 2005
• Publisher: Broadway Books
• Length: 258 Pages
• Weight: 0.40 lbs.
• Dimensions: 0.9" x 8.5" x 10.1"

Customer Reviews

Island Food, Classical Martha's Vineyard

Vineyard Harvest: A Year of Good Food on Martha's Vineyard By Tina Miller with Christie Mathewson Photography by Alison Shaw This cookbook concentrates on the simple and pure. This simplicity is evidenced by uncomplicated, relatively short recipes. The book is a seasonal sequence of tempting dishes prepared from the bounty springing from the seas and soils of Massachusetts' Martha's Vineyard. Between many of the recipes are profiles of some of the caring citizens of the island. Here's some recipe samplings: Corn-Crusted Calamari with Roasted Red Pepper Remoulade - With the simple ingredients, of cornmeal and cornstarch, the calamari is cooked. The Remoulade contains capers, chopped cornichons, garlic, mayonnaise, Dijon mustard and a touch of cayenne. Strawberries with Sweet Crème Fraiche - Just add sugar, lemon juice, heavy cream, sugar and vanilla. Martha's Vineyard Mock Maki - Combines cucumbers, lobster meat, red bell pepper, pickled ginger and sprouts. An accompanying dipping sauce contains soy sauce, lime, sesame oil, mirin and chopped scallions. Zucchini and Tomato Casserole with an Asiago Crust - Blend with shallot, bread crumbs, olive oil, seasoning and fresh basil. Bumper-Crop Cucumber salad - Calls for red onion, fresh dill, crème fraiche, lemon juice, olive oil and seasoning Sold-Out Grilled Lobsters with Lime Butter - Seems simplest of all - limes, lime zest, limes quartered and butter. Watermelon and Champagne Parfait - Mix raspberries, lemon zest, champagne and Chambord liqueur. Broccoli Soup with Essence of Morels - This is a mixture of olive oil, onion, chicken broth, seasoning, grated nutmeg and fresh spinach leaves Great Pond Oyster Pan Stew - Use butter, onion, a leek, cream sherry, a little ketchup, shucked oysters with their liquor, heavy cream, seasoning and a few dashes of hot sauce Morning Glory Farm Pumpkin Crème Brulee - Calls for heavy cream, allspice, nutmeg, cinnamon, ginger, eggs and sugar. Vineyard Lobster Salad with Asian Twist - Combine olive oil, sesame oil, fresh ginger, scallions, mirin, lemon juice, light soy sauce and mayonnaise Two Winter Pizzas - Smoked Salmon Roasted Red Onion Pizza: Plus Crème Fraiche, fresh tarragon, olive oil and capers. Spinach and Goat Cheese Pizza: Plus red onion, olive oil, spinach leaves, fresh rosemary, parsley and garlic. Red Cabbage Salad with Blue Cheese, Walnuts and Oranges -- Combine Orange juice, balsamic vinegar and olive oil for the dressing Portuguese Codfish with Linguica and Littlenecks - This calls for olive oil, onion, fresh thyme, clam broth, a diced tomato and tomato paste. Reviewed by Marty Martindale, owner Food Site of the Day.

Well done!

This book is terrific. The recipes are tempting, the comments in between are interesting and informative, and Alison Shaw's photographs are extraordinary. It's a pleasure from beginning to end. Thank you, Ms. Miller and Ms. Shaw!