“Dishing Up Maine,” by Brooke Dojny; Storey Publishing; 288 pages; color photographs throughout; paperback, $19.95.

“Dishing Up Maine” features 165 recipes that capture authentic Down East flavors and the regional uniqueness of Maine’s food heritage. But this book is much more than simply a cookbook.

With beautiful photography, lists of great places to eat, highlighted by two dozen recipes contributed by Maine’s best restaurant chefs, it reads as equal parts travel guide, illustrated coffee-table book and recipe collection.

Author Brooke Dojny confesses in the introduction that she moved to Maine “for the food.”

A native of Connecticut, she expresses an admiration for Maine people and their culinary traditions. She profiles dedicated farmers, bakers, fishermen and chefs drawn to Maine’s natural bounty, independent spirit and cooking traditions.

Milky Maine steamer chowder, Saturday night supper steamed brown bread, creamy seafood casserole with lemon crumbs, corned beef harvest supper, wild blueberry pie, and of course, the classic Maine lobster roll are just a few of Dojny’s recipes for dishes passed from grandmothers to grandchildren – and still enjoyed today.

Dojny is the author or co-author of more than 12 cookbooks, including “The New England Clam Shack Cookbook” and the James Beard Award-winning “AMA Family Cookbook.”

She also co-authored “Bon Appetit’s” Every-Night Meals column. She lives year-round on the coast of Maine.