{HISTORY}

Influenced by its location, history, and regional cuisine, recipes celebrating New England island life and a distinct heritage are gathered here in The Martha's Vineyard Cook Book.  Exploring a dynamic array of local recipes from this small island located just off the coast of Cape Cod, Massachusetts, this book was published in 1971 and became an instant success with multiple reprints and updates. Written by Louise Tate King, a professionally trained chef and island restaurateur, and Jean Stewart Wexler, a professional proofreader, newspaper columnist, and all-around endearing island bon-vivant, combines 250 recipes with stories from the island's history.

Jean and Louise wanted to highlight the local foodways that made this island's cuisine unique onto itself based simply on what was locally available. From the beginning, a rich tradition has grown up in the kitchens of Martha's Vineyard, starting in the very beginning with local indigenous tribes, then enhanced by the merchant and whaling ship industries, and then influenced by settlers from other parts of the world who came with recipes from their own homelands.  

Seafood,  cranberries, wild beach plums, blueberries, apples, venison, shellfish, edible flowers, locally grown vegetables, and an array of herbs celebrate the island's abundant natural resources, showcasing a culinary lifestyle that depended on itself for nourishment due to its remote location. The food landscape of Martha's Vineyard reflects a lifestyle of independence and diversity that is wholly unique unto itself and very different in flavor from mainland Massachusetts.

Interesting recipes include Potato Bargain, Pumpkin Soup, Codfish cakes, Portuguese Cornbread, Tea Lane Chutney, Mixed Berries with Honey Cream, Bona Bread, Brandied Apple Pie, Blue Ribbon Graham Bread, Lemon-Blueberry Pie, Ethel's Cranberry Conserve, Blueberry Pancakes with Orange Sauce, Green Corn Pudding, Marinated Pork Chops, Squash Blossoms and Scrambled Eggs, Venison Pot Roast, Roast Loin of Pork with Beach-Plum Jelly Glaze, Holy Ghost Soup,  Sassafras Tea, Irish Moss Blanc Mange, Dandelion Bud Omelet, Wild-Apple Butter, Blue Crabs in Beer, Oysters with Mushrooms, Mixed Seafood in Clam Shells, Captain Poole;s Fish, Baked Bluefish, Bay Scallop Chowder, Parsnip Chowder and Vineyard Clam Chowder

{SPECIAL FEATURES}

• 1971 Edition
• 305 pages including detailed index
• Contains 250 recipes
• Illustrated throughout by Grambs Miller 

{CONDITION}

In lovely vintage condition, this book is clean and bright throughout. There is very light foxing on the front and back coverboards and a few random cooking spots on less than a handful of pages. The spine is tight and all pages are intact. 

{SIZE}

Measures 9.5" inches (length) x 6.5" inches (width) x 1" inch (thickness) and weighs 1.7 lbs