Brooke Dojny’s passion for Maine and its cuisine fills every page of Dishing Up Maine. Spiced with history, literary quotations, and lore, this cookbook includes recipes from 24 of Maine’s best restaurants, as well as tried-and-true classics made with the state’s abundant fresh, local ingredients.

We can’t wait to try the Creamy Seafood Casserole with Lemon Crumbs and the Best Wild Blueberry Pie.

The Boathouse: Tales and Recipes from a Southern Kitchen (Joggling Board Press, 2006)

Douglas W. Bostick’s and Jason R. Davidson’s The Boathouse is a celebration of flavor and traditions from around the South.

We can’t wait to try the Boathouse Shrimp and Grits and the Sweet Potato Pie with Benne Seed Crust.

To learn more about The Boathouse Restaurants, visit crewcarolina.com.

Fish On a First-Name Basis: How Fish is Caught, Brought, Cleaned, Cooked, and Eaten (Thomas Dunne Books, St. Martin’s Press, 2006)

Rob DeBorde’s fascination with fish goes deeper than his taste buds. Fish on a First-Name Basis offers details about popular fish and shellfish, including vital stats, must-try recipes, nutritional information, and answers to such questions as, “Why do crabs walk sideways?”

We can’t wait to try the Easy Mahimahi Tacos or the Manly Drunken Fish-and-Chips.

A Life by the Sea (DJM Publishing, 2005)

Chef Dean James Max dives into modern American seafood with delicious results. Filled with captivating photographs by Quentin Bacon, this cookbook satisfies both the appetite and the eye.

We can’t wait to try the Prosciutto-Wrapped Codfish with pea greens, pearl onions, and pea sauce, and the Chesapeake Soft Shell Crab with soft polenta, baby radishes, and sweet pepper sauce.

For more on Chef Dean, his 3030 Ocean restaurant, or how to purchase this cookbook, visit alifebythesea.co-site.com.

Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs (Willow Creek Press, 2005)

Created in association with the Monterey Bay Aquarium, this cookbook offers decadent recipes with a vital difference: They highlight abundant seafood in no danger of extinction. Author James O. Fraioli educates readers about the repercussions of their seafood choices, and proposes alternatives that won’t adversely impact the world’s oceans.

We can’t wait to try the Grilled Tilapia with Coconut Rum and Chili Glaze, Peppers, Baby Corn, and Eggplant.

BONUS

The Young Man & the Sea: Recipes & Crispy Fish Tales from Esca (Artisan, 2007) Seafood chef extraordinaire Dave Pasternack delights customers at his New York City restaurant, Esca, with his innovative cuisine. Dave and co-writer Ed Levine share recipes, anecdotes, and wisdom even novices can appreciate. We can’t wait to try the Bluefish Tartare and the Whole Mediterranean Fish with Caperberries and Green Olives.