Out of all those letters, those tattered family recipes, those blankbooks bulging with personal notes from long-dead ladies explaining unusual methods of handling lobster stew, potato soup, corn muffins, and other delicacies came this book which is a fairly comprehensive compilation of recipes that have long been approved by the rugged and straightforward people of a peculiarly rugged state. Marjorie Mosser

{HISTORY}

Born from a stack of reply letters sent to noted historical fiction author Kenneth Roberts (1885-1957) after he published an article extolling the food scene in Maine, Good Maine Food was published in 1939 with the help and urging of his niece and assistant Marjorie Mosser.

Kenneth's article recalled fond memories of his childhood palate and the foods that his family cooked - dishes that he liked to refer to as "sound and sturdy." This article when it came out,  hit home with so many appreciators of New England cooking and Maine living that stacks of letters were sent in response.  Each reader that wrote in shared their own fond food memories as well as recommendations for other Maine-centric dishes that Kenneth overlooked in his original writing. And thus the idea for a cookbook was born.

Helmed by Marjorie, these two family members got to work on compiling all the best recipes from Maine, collected from kitchens around the state, from people who lived and breathed the natural landscape and all the resources it had to offer, and from Kenneth's own personal assortment of culinary notes.

Now a beloved cookbook, Good Maine Food has been reprinted several times since its original debut in 1939, but all the original content has been included with each new printing. 

Tucked in between the recipes are musings written by Kenneth about life in Maine along with cooking tips and advice, to ensure as authentic an experience as possible. As both Marjorie and Kenneth explain in their introductions, the recipes are straightforward - simple recipes made with whole foods that highlight the regional specialties that Maine is synonymous with. Interesting recipes include Molasses Doughnuts, Lobster Bisque, Cranberry Pie, Beach Plum Conserve, March Salad (creamy pasta salad), Kennebunkport Beans, Canadian Meat Cakes, Scalloped Oysters, Pickled Trout, Huckleberry Tea Cakes, and a plethora of baked goods, lobster recipes, and fun cocktails.

In addition to traditional favorites, a host of more adventurous dishes for the frontier-inspired cook are also included. These are fascinating recipes that harken back to the pioneer days when Maine was an uncharted wildland and homesteaders used all the resources possible for food and fuel. Headcheese, Coot Stew, Porcupine Liver, Potted Pigeons, Squirrel Burgoo, Roast Raccoon, and Sauteed Rabbit highlight a few specialties found here. 

{SPECIAL FEATURES}

- 1974 paperback edition

- contains 425 pages

{CONDITION}

In lovely vintage condition, this cookbook contains no spots, stains, or notations with the exception of one note written in pencil on the back of the title page referring to recipes on page 138 and 186. A previous owner's name is also written in pencil on the front endpaper. All pages are clean and bright and the front and back cover are firmly attached. The spine is tight and all pages are intact. Please see photos.

{SIZE}

Measures 5.25" inches (width) x 8.25" inches (length) x 1.15"inch (thickness) and weighs 1.5 lbs.