Cooking & Entertaining

The Martha's Vineyard Cookbook
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The Martha's Vineyard Cookbook: 100 Recipes from the Island's Restaurants, Farmers, Fishermen & Food Artisans

Author Julia Blanter, Foreword by Juli Vanderhoop

Publishers Weekly: Adult Books for Spring 2025 Selection

Celebrate summer any time and wherever you are through the flavors of 100 island recipes and stunning, immersive photographs from America’s summer home destination.

Seven miles off the coast of Massachusetts, this charming island is home to over one hundred restaurants and cafés, fifty farms, six bakeries, five fish markets, four coffee roasters, two breweries, and one (very popular) farmers’ market. It is a world-class cooking and eating destination, with something new and exciting to discover around every corner.

This cookbook is an edible tour across the island’s six towns, with signature appetizers, entrées, desserts, and drinks from each locale. Start the day with warm Cranberry Maple Oat Scones, then transport yourself to the seaside with Brown-Butter Lobster Rolls, Roasted Clams with Hot Sauce Butter, and Bloody Mary Tuna with a side of Corn and Heirloom Tomato Salad with Honey Herb Vinaigrette. Cool off with an Agricultural Fair–favorite Espresso Float while exploring the island through the eyes of summer residents and well-loved locals who share their perfect days on the Vineyard. Beyond New England’s culinary treasures, Martha’s Vineyard is also home to a diverse year-round community that brings their own flavors to the table, from Jamaican fried chicken to wobbly Brazilian flan, just as deserving an exploration as the hunt for the best chowder.

Told through 100 recipes with stories and photographs, The Martha’s Vineyard Cookbook is more than a cookbook—it is a portrait and a love letter to the places and people that make this island so vibrant and unique and utterly delicious.

About The Author

Julia Blanter is a year-round Martha’s Vineyard resident with deep connections to the island’s culinary community. With extensive experience across the food industry, Blanter’s love of food has taken her into kitchens and restaurants all around the world. Juli Vanderhoop is the owner of Orange Peel Bakery, a beloved bakery featured in the New York Times and on PBS and Serious Eats. She is a Wampanoag leader and outspoken force for the Indigenous community and Martha’s Vineyard.

  • Publish Date: March 11, 2025
  • Format: Hardcover
  • Category: Cooking - Courses & Dishes - General
  • Publisher: Rizzoli
  • Trim Size: 8 x 10
  • Pages: 256
  • US Price: $45.00
  • CDN Price: $60.00
  • ISBN: 978-0-8478-2977-4
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Reviews

“100 recipes inspired by the six towns situated on this island off of Massachusetts. Recipes include appetizers, entrees, desserts, and drinks from each locale. This makes me want to book a vacation there immediately!” — Cookbook Divas

“It’s been a while (quite a while!) since we’ve had a new Martha’s Vineyard cookbook—20 years since Tina Miller wrote Vineyard Harvest, and 17 years since the fourth and final edition of the old Martha’s Vineyard Cookbook by Jean Wexler and Louise Tate King came out. Dr. Jessica B. Harris wrote The Martha’s Vineyard Table all the way back in 2007. But thanks to Vineyarder Julia Blanter, we now have a brand new, absolutely beautiful and heartfelt homage to the Island’s rich bounty and culinary diversity.” — Cook The Vineyard Substack

“Told through 100 recipes with stories and photographs, The Martha’s Vineyard Cookbook is more than a cookbook—it is a portrait and a love letter to the places and people that make this island so vibrant and unique and utterly delicious.” — Epicurious

“Adult Books for Spring 2025 Selection. The Massachusetts island’s reputation as a culinary destination comes into focus in this compendium of recipes from the Black Dog Tavern, Orange Peel Bakery, and other local institutions.” — Publishers Weekly

“The Martha’s Vineyard Cookbook truly captures the unique and collaborative nature of the Vineyard’s food culture.” — The Vineyard Gazette

“Author Julia Blanter celebrates the region’s flavors with transportive recipes. It’s the next best thing to a ferry ticket.” — Country Living

“The Martha’s Vineyard Cookbook invites readers into the world of food on this much-storied island. Farmers and caterers, oyster farmers and cookbook authors, those working on making the island more sustainable and those selling vegan ice cream at the farmers market all show up between these pages, alongside recipes, vignettes, and town by town tales. Whether you are a longtime lover of the island or someone only dreaming of it, this book will take you into the wonderful and complex world of food on the island, where I have been a seasonal resident for more than half a century.” — Jessica B. Harris, PhD, author of High on the Hog, food historian, and lecturer

“When I go to the Vineyard, there are always more things that I want to cook and eat than I have time for. Thanks to this beautiful and varied compilation of recipes, I can enjoy the island’s bounty all year. This book will transport you to the Vineyard no matter where you are and deepen your appreciation of this special place.” — Dan Pashman, best-selling author and James Beard Award–winning podcaster, The Sporkful

“Entering these pages is a culinary and community welcome. A thoughtful and beautifully executed book, this is a timeless, authentic, and vibrant salute to the history, vitality, and spirit of Martha’s Vineyard and its unique diversity. Blanter is sharing local foodways and traditions for a global audience in this comprehensive guide to the tapestry of flavors only found on the island. A visual feast and celebration, the influence of this book will extend far beyond the island’s border. Whether you’re a seasoned cook or a beginner, there’s something here for everyone. It is a treat for the eyes as well as the taste buds.” — Tembi Locke, actress and best-selling author, From Scratch: A Memoir of Love, Sicily, and Finding Home

“These images, stories, and recipes beautifully capture the cultural diversity of this magical island . . . I can’t wait to cook my way through it.” — Marco Canora, Chef-Founder, Hearth Restaurant and Brodo