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Black Dog Tavern Cookbook

Customer Rating:
I really enjoyed this cookbook. I am originally from New England and it reminded me of many of my favorite meals (especially the seafood). The recipes are easy to follow and the meals are superb. It was especially cherished because the Chef is a relative. Enjoy!

fun

Customer Rating:
A nice collection of easy, low key recipes. Very nice addition to one's library of casual cooking.

One of the best cookbooks ever

Customer Rating:
As a regular buyer and user of cookbooks, this cookbook is one of the easiest to use and has loads of good recepies. Several of the recipes are now part of my daily menu plans. My family especially likes the Pork Cutlets with Madiera Sauce. Plus, finding a Stuffed Quahogs receipe that is so much like my grandmother-in-law's famous Quahogs is a rare find!

I admit it, I'm a cookbook junkie

Customer Rating:
I like cookbooks with lots of beautiful pictures and this one rates five stars for its pictures and interesting stories. I like recipes that use ingredients most of us have in our kitchens although recipes with the more exotic ingredients are welcome, too. Recipes have to be easy to prepare and not too time-consuming. Black Dog scores points here, also. But, the bottom line is, are you happy with the end result of all your labors and would you make the recipe again. So far, Black Dog fulfills this requirement with the recipes I have tried. For instance, the clam chowder recipe is excellent. I highly recommend this cookbook. I think it would make a great gift for the novice as well as "seasoned" cook.

Authentic flavor from the Vineyard

Customer Rating:
This is one of my favorite cookbooks, both to cook from and to simply read and look at. The recipes are easily presented and simple to follow. That comes in handy, since its versatility covers breakfast, lunch, dinner and desserts while combining a true sense of the summer lifestyle on Martha's Vineyard. It's a funny cookbook, beautifully photographed and -- no other word fits -- lovingly presented.

Among my favorite recipes: The simple pasta putanesca and the fish chowder are ones you'll rely upon time and again. The recipes are true restaurant combinations, meaning they're a little more forgiving than recipes developed mostly out of test kitchens or home economics departments. Flavors adapt easily to home cooks' preferences for more or less spice, more or less fuss.

A good thing about this book is that the dishes coordinate well with each other. It's easy to come up with a full dinner menu out of this book. A brunch could easily be built around the breakfast-lunch chapters and impress the most discriminating palates. Same with dinner; present what you see, and you'll wow your family, your guests or simply give yourself a treat.