- Author Bio
A delightful collection of classic recipes, folk history, and original drawings by Cape Cod’s 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!
New Introduction by fan and friend Anthony Bourdain, who will help promote the book with interviews and social media
A classic of New England cookery and cultural history back at the urging of a local bookseller
Shows love, cultural history, and gastronomic respect to the more humble haddock, quahogs, and other seafood fished and prepared by the Portuguese of Provincetown.
Huge regional appeal
Original illustrations by the author
Publication coincides with the 100th anniversary of the author’s birth
Marketing: Goodreads Giveaway
Facebook ad campaign - focused on “lifestyle” publications/sites/blogs Target fans of Barefoot Contessa, Anthony Bourdain, Food Network, GOOP, DIY foodies - ’How to’ Oyster Shucking
Promote to bookstores with strong cookbook sections and especially to stores in Mass., Cape Cod and the Islands, Provincetown
“Recipe-a-day” promo with the Boston Globe and Cape Cod Times
Feature at NEIBA conference and in Holiday catalogue
Publicity: One or two major interviews with Anthony Bourdain
Reviews and features in food mags and in New England media, especially Mass., Cape Cod and the Islands, Provincetown
Event in Provincetown.
“[Howard Mitchum is] an unpretentious, brilliant Cape Cod cook and writer whose Provincetown Seafood Cookbook is an out-of-print treasure worth snatching up at any price.”—Anthony Bourdain for the New York Times