Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated for a James Beard Award, the book was praised for its inspiring heritage recipes and its then-revolutionary emphasis on cooking with local and seasonal ingredients. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people. In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Readers will learn how to prepare over 200 recipes from the Mid-Atlantic region, including panfried rockfish, roast mallard, beaten biscuits, oyster fritters, and Lady Baltimore cake. Best of all, they’ll learn everything they need to know about crabs—the undisputed star of Chesapeake cuisine—featured here in mouthwatering recipes for seven different kinds of crab cakes. Extensively updated, this edition includes a new chapter on Chesapeake libations, which features Shields’s closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.
This scrumptious book, with beautiful full-color images by former Baltimore Sun Magazine photographer David W. Harp, urges readers to choose local, seasonal ingredients.
A collection of regional recipes inspired by the flavors of coastal America is complemented by lavish photography and provides preparation instructions for such fare as Old Reliable Fried Calamari, Bayou Seafood Gumbo, and Boston Baked ...
More than 150 recipes that reflect the best of the Chesapeake's cuisine: the foods of Maryland, Delaware, and Tidewater Virginia. Included are traditional dishes that date back to the colonial...
Owner-Chef Ted Stelzenmuller and his wife and general manager Christie Smertycha have put together a friendly neighborhood joint with a great bar and a kitchen that fuses modernist techniques and international flavors with classics like ...
If you are a modern-day college sports fan, then you will know that the diamondback terrapin is famous for being the mascot of the University of Maryland, located in College Park, Maryland. But there was a time when the diamondback was ...
Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.
he compared Crab Cake Express, Faidley's Crab Cakes (in Lexington Market, Baltimore), Crab Place, Phillips, Authentic Maryland Crab Cakes, Timbuktu Crab Cakes, the Narrows Restaurant Crab Cakes, the Crab Cake Lady, Koco's Pub, ...
Susan Stiles Dowell, working closely with her, gathered more than one hundred of her recipes--many of them from the generation-to-generation oral tradition. This is more than just a regional cookbook. In Mrs.
Using historic recipes with modern twists from renowned mixologists, Greg and Nicole Priebe mix up one part practical guide and three parts Maryland history and top it off with a tour of the current craft cocktail and distilling scenes.
If recipes look like secret codes and boiling an egg might as well be rocket science, How to Cook for Beginners is for you.