|Keep an eye out for Chef Howard Mitcham's iconic|
cookbook at a good price, or make a few bucks by
selling your own copy of this collectible treasure.
|Chapters include any kind of seafood imaginable.|
I learned how to shuck an oyster, and successfully pulled off cooking my first lobster, my first plate of linguine with white clam sauce, and whipped up my first from-scratch kettle of authentic New England clam chowder, all by reading the Provincetown Seafood Cookbook.
I learned a bit of PTown history and lore at the same time through this highly renowned chef's entertaining stories and anecdotes, which roll across the pages as easily as his recipes and illustrations do.
Amazon says "Provincetown's most famous chef, Howard Mitcham (1917–96) is widely considered the first of the celebrity chefs, and his recipes reflect the Creole influence of his second home in New Orleans. Mitcham's co-workers characterized him as 'a true bohemian' and 'a great art lover' and so well read that there wasn't a literary or mythical reference he didn't know." The praise of Mitcham and his book is universal.
|The chef will immerse you in Provincetown's seafaring|
heritage with stories of fishermen, and a sense of humor.