Ever since opening, Pearl Oyster Bar has been garnering rave reviews. New York magazine says, My sudden yearning for old-fashioned American regional food reminded me of Pearl's tiny counter...it was love at first slurp. During every lunch and dinner year-round, there are lines out the door of people waiting to get into this gem of a restaurant.

The book will contain wonderful Maine favorites like the classic lobster roll and grilled corn, and there will also be more exotic choices like sea scallop risotto and butterscotch praline parfait. Each recipe is complemented by Rebecca's stories of Maine.

More than just a cookbook and memoir, Lobster Rolls and Blueberry Pie will also have instructions for how to host your own clambake or a raw bar cocktail party, whether you live in a small apartment in the city or a cottage on the beach.

Rebecca Charles is the owner and head chef of Pearl Oyster Bar in Greenwich Village. In Maine she was awarded four stars at two different restaurants before returning home to Manhattan to work as Anne Rosenzweig's sous chef at her famous Upper West Side landmark, Arcadia. She opened Pearl Oyster Bar in 1997 to enormous critical and popular acclaim. She lives in New York City.

Deborah DiClementi is a former television producer, and has been a freelance magazine writer for the top women's magazines in the country for several years.