Brooke dojny biography

Brooke Dojny is a food journalist, food consultant, columnist, and author of more than a dozen cookbooks covering a wide range of culinary styles and regional.
Brooke Dojny is an award-winning food journalist and cookbook author with a specialty in writing about New England food.
Brooke Dojny has coauthored several cookbooks, including Sunday Suppers and Let's Eat In, The Best of Chocolate, Parties!

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Brooke Dojny dishes up food and flavor of Maine

Brooke Dojny is working her way from the general to the particular.

With more than a dozen cookbooks to her credit, the most recent have been "The New England Cookbook" and "The New England Clamshack Cookbook." Now she has sharpened her focus to her home state in "Dishing Up Maine."

In the introduction, the author promises, "Throughout 'Dishing Up Maine,' I'll guide you through all the foodways of Maine, not only with recipes and techniques, but also with local stories, literary quotes, history, and lore."

Ms. Dojny certainly delivers.

A 12-year summer resident of coastal Maine, Ms. Dojny and her husband Richard became year-round residents two-and-a-half years ago. She details in the introduction the reasons why they left Connecticut, among them the quality of Maine foodstuffs, the committed growers, the terrific seafood and the top-quality restaurants.

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The James Beard Award winner said that when she first began vacationing in Maine two decades ago, it was impossible

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Dojny, Brooke

PERSONAL:

Married.

ADDRESSES:

Home—Westport, CT.

CAREER:

Writer, journalist, food writer, food consultant, entrepreneur, and chef. Martha Stewart, Inc., chef and catering director. Owner and operator of a catering business. Served as spokesperson for Oscar Mayer Products, 1995-96. Worked as a recipe tester, food stylist, food photographic assistant, and kitchen appliance tester.

MEMBER:

International Association of Cooking Professionals, Connecticut Women's Culinary Alliance (founding member).

AWARDS, HONORS:

Winner, Newman's Own Recipe Contest, food professional category, 1996; James Beard Award.

WRITINGS:

The Best of New Orleans: A Cookbook, food photography by Steven Mark Needham, Collins Publishers San Francisco (San Francisco, CA), 1994.

(With Mary Goodbody) The Best of Chocolate: A Cookbook, food photography by Ellen Silverman, Collins Publishers San Francisco (San Francisco, CA), 1994.

Full of Beans, HarperPerennial (New York, NY), 1996.

The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home, illust

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Connecticut native and now Maine resident, award winning cook book author, Brooke Dojny, has written a number of cookbooks. Three of them are about the place she calls home, New England

All three of them – The New England Clam Shack Cookbook, Dishing up Maine and The New England Cookbook provide recipes that extol the natural ingredients particular to New England, the events and traditions where New England fare is likely to be served and the influence of the cultural and national immigrants who compose our “One New England.”

In The New England Cookbook, published by the Harvard Common Press, Dojny provides a full menu of recipes, some classically New England and others representing a distinctive New England adaptation of recipes from other parts of the country and the world. Her recipes range from starters, to soups and chowders, to meats and fish, to sides, breads and desserts. Coupled with the over 350 recipes found in this book are interesting little tidbits about a variety of topics; anything from how certain foods found their way into New Englanders diets, to inter