"First Catch Your Hare - the ancient cooking books says About Cape Cod Cooking..."
Cape cod cooking.
"There is a tendency nowadays to make a separation between an every day cook and a so-called gourment cook. And the simpler cooks seem to stand in awe. Unfortunately gourmet has become synonymous with fancy and it conjures up the kind of cook who gussies up dishes with rich sauce and goes in for fussy, over-worked dishes. We'd all be better off today if we admitted that there is really no such thing as gourment cooking- there is simply good cooking. It takes more sophistication to know when to serve something simply in its own good juices and more cooking sense - born out of experience - to get perfect results. You get there by trial and error. Experiment when you have the time and inclination but evaluate your own performance critically. Do only what you have the time for, but do it well. And always shop carefully and respect the materials you work with. In other words, care. This is the path to good cooking and we should forget about "gourment". Above all, don't get discouraged if something doesn't turn out perfectly the first time; too many fledgling cooks give up too easily, failing to realize that there are so many small unpredictable elements that confound even the most experienced cook, such as the variables in flour in different parts of the country, which can affect the outocme of a loaf of bread. So try to be resileient in the face of the unpredictable. Think of cooking as more of an art than a science. You'll have much more fun that way and you'll develop far more confidence than if you just rely on formulas." - Preface to The Fanny Farmer Cookbook, Thirteenth Edition, by Marion Cunningham, Bantam Books, 1979.
Since this is about Cape Cod cooking, we will concentrate mainly on cooking fish.