"The first cookbook ever from The Black Dog will enable you to take home a delectable piece of Martha's Vineyard. Here are the best recipes from the summertime, menu of a true American institution. The Black Dog's story began in 1971 on the beach in Vineyard Haven Harbor when...  more

"The first cookbook ever from The Black Dog will enable you to take home a delectable piece of Martha's Vineyard. Here are the best recipes from the summertime, menu of a true American institution. The Black Dog's story began in 1971 on the beach in Vineyard Haven Harbor when Captain Bob Douglas opened an eighty-eight-seat restaurant named for the Captain's beloved Labrador retriever. It was called a tavern despite the fact that Vineyard Haven is a "dry" town. Over the past thirty years, The Black Dog Tavern has grown from a small island haunt to a nationally renowned restaurant. Today no trip to the Vineyard by presidents, movie stars, or the rest of us is complete without a meal at The Black Dog. To start a summer's day, tourists and native islanders alike line up for hours for The Black Dog's bountiful breakfasts. Now you can make these same meals at home: the lusty Huey, Louie, Andouille omelet or glorious Mango Blueberry Pancakes. Lunch is equally popular at the Dog, and you can enjoy the famed Quahog Chowder, a New England classic, or their equally delicious, though more exotic, Hot and Sour Soup. The Black Dog's chefs will teach you how to prepare classic New England starters like Stuffed Quahogs and even how to open a clam with no fuss. Dinner choices at The Black Dog always include delectable seafood preparations, but there are many other choices, too, like Crusty Pecan Chicken with Lemon Ginger Sauce and Southwestern Rubbed Stripsteak. Stir-Fried Zucchini with Peanut Sauce takes advantage of summer bounty, while Fudge-Bottom Pie makes an irresistible dessert with a minimum of preparation. Filled with more than 130 recipes that celebrate fresh summer ingredients, along with colorful tales of the Vineyard and the Dog's adventurous crew, this book will enable you to enjoy a taste of summer on the Vineyard anytime."

The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cookingChef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary...  more

The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cookingChef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better.Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available--familiar or not--and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.

At thirty-six, Quoyle, a third-rate newspaperman, is wrenched violently out of his workday life when his two-timing wife meets her just desserts. He retreats with his two daughters to his ancestral home on the starkly beautiful Newfoundland coast, where a rich cast of local characters all play a...  more

At thirty-six, Quoyle, a third-rate newspaperman, is wrenched violently out of his workday life when his two-timing wife meets her just desserts. He retreats with his two daughters to his ancestral home on the starkly beautiful Newfoundland coast, where a rich cast of local characters all play a part in Quoyle's struggle to reclaim his life. As three generations of his family cobble up new lives, Quoyle confronts his private demons-and the unpredictable forces of nature and society -- and begins to see the possibility of love without pain or misery. Winner of NAPPA Honors Award, National Book Award, and the Pulitzer Prize