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Written by Islanders, these cookbooks celebrate the spirit and heritage of Martha’s Vineyard.
The Beetlebung Farm Cookbook: A Year of Cooking on Martha's Vineyard
By Chris Fischer
Chris Fischer’s family cultivated Beetlebung Farm for several generations, from 1961 through 2018. This James Beard Award-winning cookbook is a celebration of Fischer’s Island heritage and is packed with beautiful photographs, thoughtful personal essays, and seasonal recipes that showcase the amazing ingredients available from local farms and fisheries. “This book does what so many attempt and subsequently fail at: celebrating seasonal, fresh, local food in a way that's simple and elegant and realistic for home cooks,” a review in Bon Appétit raves.
Martha's Vineyard Cookbook: Over 250 Recipes And Lore From A Bountiful Island
By Louise Tate King and Jean Stewart Wexler
This updated edition of The Martha’s Vineyard Cookbook: A Diverse Sampler from a Bountiful Island includes all-new chapters featuring recipes from the Island’s African American and Brazilian communities, in addition to the original chapters that highlight cuisines from the Wampanoag tribe, English and Scottish whaling families, and Portuguese fishermen. Photography, illustrations, and sidebars throughout the book place the wide variety of recipes in the context of Vineyard folklore and natural history.
Morning Glory's Farm Food: Stories from the Fields, Recipes from the Kitchen
By Gabrielle Redner
Photography by Alison Shaw brings Morning Glory Farm to life in the pages of this cookbook. This follow up to Morning Glory Farm: And the Family That Feeds an Island features recipes from Morning Glory’s Chef Robert Lionette and favorite recipes from home cooks around the Island. The stories that accompany the recipes reflect the care that the Ahearn family and the farm’s extended family of employees put into cultivating Morning Glory Farm.
The Black Dog Summer on the Vineyard Cookbook
By Joseph Hall and Elaine Sullivan
The Black Dog is an iconic Vineyard establishment. This whimsically illustrated cookbook includes recipes from the Tavern’s summer menu so you can skip the crowds and enjoy your favorite dishes at home.
The Martha’s Vineyard Table
By Jessica B. Harris
Jessica B. Harris’ background in writing about food traditions from the African diaspora allow her a unique lens through which to explore Martha’s Vineyard’s food landscape. Her recipes and short essays paint a picture of colorful diversity, incorporating recipes from a variety of culinary cultures, like Jamaican Red Pea Soup with Spinners, Portuguese Kale Soup with Chorizo, Southern African-American Corn Fritters, and New England Smoked Bluefish Salad. She also includes tips on Island spots to visit for classic summer pies, fresh loaves of bread, seasonal produce, and fabulous artisan fudge.
Vineyard Harvest: A Year of Good Food on Martha's Vineyard
By Tina Miller
Tina Miller grew up on the Vineyard as the daughter of one of the Black Dog Tavern founders and became a star Island chef in her own right. Vineyard Harvest celebrates simplicity and seasonality, highlighting local produce and fresh-caught fish. Recipes include Grilled Bluefish with Lemons and Parsley Mayo, Crispy Slow-Cooked Duck with Beach Plum Glaze, Roasted September Peaches with Walnut Crust and Sweet Cream, and so much more.
Home Port Cookbook: Beloved Recipes From Martha's Vineyard
By Will Holtham
The late Will Holtham was a chef and restaurateur for more than 40 years, owning the Home Port, the Square Rigger, and Bite Clam Shack. In addition to revealing his best kept kitchen secrets in more than 100 recipes, Will shares stories of memories from his time on the Island. “Today, when I turn an eye inward, I see the Home Port hanging in the memory halls of my mind, welcoming, soothing, and filled with fun and light,” writes Judy Belushi Pisano, in praise of the book in its foreword.
Soups + Sides, Raising the Salad Bar, and Kale, Glorious Kale
By Catherine Walthers
Catherine Walthers is no stranger to the pages of Bluedot! Her feature “Wild Caught: There’s Plenty of Fish in the Sea Surrounding MV” earned first prize at the New England Newspaper & Press Association Awards. Her cookbooks are chock full of hundreds of delicious recipes. Soups + Sides features inventive pairings to create nourishing meals for any season, Raising the Salad Bar answers the demand for creative and nutrient-dense meals with more than 135 recipes, and Kale, Glorious Kale showcases a the leafy green superfood with more than 100 ways to enjoy the versatile vegetable.
Delish!: The J.W. Jackson Recipes
By Philip R. Craig and Shirley Prada Craig
Philip R. Craig is the author of the J.W. Jackson and the Martha’s Vineyard Mystery series. His novels have entertained readers for over 20 years. Across the books, J.W. Jackson and his wife, Zee, are always cooking — just like Philip and his wife, Shirley. Philip and Shirley collected over 250 recipes in their more than 50 years of marriage. J.W. and Zee offer color commentary on the accessible, family-friendly recipes throughout.
Potluck at Midnight Farm: Celebrating Food, Family, and Friends on Martha's Vineyard
By Tamara Weiss
Tamara Weiss has years of experience attending and planning potlucks in all of their many forms: brunches with old friends, backyard grill fests, beachside picnics. Here, she takes you through the seasons as she reflects on a year of Island potlucks, collecting more than a hundred recipes from her kitchen and her guests’. Every recipe, like Mary Steenburgen’s Corn Spoon Pudding or Daphne’s Fried Chicken, is accompanied with the story of how each dish has evolved into a party staple. This book is a perfect companion to putting together a potluck of your own.
Made with Kindness: Tales and Tastes from MV Salads on Martha's Vineyard
By Susanna Herlitz-Ferguson
In Made with Kindness, MV Salads owner Susanna Herlitz-Ferguson shares a collection of Mediterranean diet-inspired recipes that are simple, healthy, and, most importantly, packed with flavor. The same warm, inviting hospitality you’d experience when visiting MV Salads exudes from the pages of this cookbook. Remember, if you visit MV Salads and bring a reusable Island Eats bowl, you’ll get a $1 discount!
A Culinary History of Martha's Vineyard
By Thomas Dresser and Joyce Dresser
Thomas and Joyce Dresser wrote A Culinary History of Martha’s Vineyard with three goals in mind: to share a historical overview of Island dining habits, to credit the diverse ethnic groups who contribute to the Vineyard food culture, and to engage readers with interviews of folks food industry to expand awareness of Island dining options. In the book’s foreword, Marnely Murray writes, “Savor these anecdotes, recipes, and stories – drink up the essence of Martha’s Vineyard’s culinary past, present, and future. May this book be your dining invitation to join the Island’s culinary history, foster a deeper appreciation for the delightful flavors, and enrich your lives with the ingredients that make up the fabric of the Island.”
