The Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle

by Melissa Clark, Samara Farber Mormar

The Nantucket Restaurants Cookbook invites you behind the scenes for a unique perspective, profiling eighteen of the island’s finest restaurants and the talented personalities behind them, plus a sampling of creative, signature dishes. Restaurants American Seasons, The Chanticleer, Kendrick’s, The Boarding House, 21 Federal, and more.

This mouth-watering collection is complete with full menus and delectable recipes adapted for the home chef. They include Roasted Golden Tomato Soup with Fine Herbs, Local Day Boat Cod with Fingerling Potatoes and Leeks, Fennel and Red Onion Salad, and Carmelized Nectarine Tart.

As you flip through the pages you’ll instinctively think if that eternal vacation-time Where should we go for dinner? Now, instead, you can What should we cook for dinner? The Nantucket Restaurants Cookbook is the perfect keepsake collection.

272 pages, Hardcover

First published April 24, 2001

About the author

Melissa Clark is an American food writer and cookbook author. Since 2007, she has been a food columnist for The New York Times. She has written more than 40 cookbooks and in 2018 won a James Beard Award.