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Unfortunately, we can’t all spend the month of August vacationing on Nantucket, eating lobsters and bluefish and the island’s famous bay scallops. The Nantucket Table is a vicarious visit, an invitation to accompany the author on her visits to local farms and fish markets for the freshest ingredients, to figure out a simple supper menu for weekend guests, or to create an appetizer from unexpected components.
The author lived on Nantucket for years, working on her brother-in-law’s scallop boat in the winter and running a catering business in the summer. Her recipes, influenced by extensive travel around the Mediterranean, are not difficult but invariably take an interesting twist or turn. The book is enriched with anecdotes about life on Nantucket, past and present, including a classic Nantucket Clam Chowder modeled after the steaming bowl described in Herman Melville’s Moby Dick. Mr. Eckerle’s evocative photographs capture the seaside atmosphere and let you smell the salt spray or the rugosa roses in the pictures.
