Provincetown Seafood Cookbook

Howard Mitcham

ISBN 10: 0201047624 / ISBN 13: 9780201047622

Published by Addison-WesleyPublishing Company Inc, Reading, MA, 1975

First edition 1975, first printing, no additional printings listed. Signed and inscribed by Author to a fellow cook on the half title page " To Judy Who Is Probably a Much Better Cook Than I'll Ever Be. Best Wishes For Good Dishes! Howard Mitcham". Large softcover in pictorial wraps, no DJ as issued. Condition near fine inside, square tight and clean book, very slight crease at the spine and one corner, no markings of any kind, no names no underlinings no highlights no bent pages, Not a reminder. 8vo, 280 pages, illustrated by Author, cover design by Jackson Lambert. Scarce first edition especially signed. Seller Inventory # 010397

Synopsis:

A delightful collection of reliable recipes, folk history, and local color by Cape Cod's best-known and most-admired chef. With a new Introduction by Anthony Bourdain

"It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction

"Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham

Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks.
Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs.
Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book.
You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

About the Author: Howard Mitcham was the legendary author, chef, artist and poet whose three major cookbooks, Provincetown Seafood Cookbook, Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook, and Clams, Mussels, Oysters, Scallops and Snails have influenced a generation of today's chefs. James Howard Mitcham was born in Winona, Mississippi and graduated from Greenville High School together with his friend the writer Shelby Foote. At the age of 16 Mitcham became deaf from spinal meningitis, but that didn't seem to stop him or even slow him down as he regaled friends with stories in his booming, Southern-accented voice. He earned a degree in art and architecture at Louisiana State University, then moved to New York's Greenwich Village, where he ran the Jane Street Gallery in the 1940s. Many of Mitcham's friends learned sign language to converse with him. For people who didn't know how to sign, Mitcham would carry notebooks and pens so they could write him notes. He co-authored a food column for the Provincetown Advocate with Jan Kelly, who called Mitcham "brilliant [and] never boring. Mitcham died on August 22nd, 1996, at the age of 79.

Bibliographic Details

Title: Provincetown Seafood Cookbook
Publisher: Addison-WesleyPublishing Company Inc, Reading, MA
Publication Date: 1975
Binding: Soft cover
Condition: Very Good+
Dust Jacket Condition: No Jacket
Signed: Inscribed by Author(s)
Edition: 1st Edition