The Thornes grew up on Yankee cooking, and they were moved to find that culinary tradition alive in saltwater Maine. In "Here," the first section of the book, they renew their acquaintance with familiar dishes - lobster stew, baked beans, blueberry bread-and-butter pudding - in both Down East vernacular eating places and home kitchens. The second part of the book, "There," traces Thorne's love affair with the cooking - New Orleans Creole and bayou...