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Chesapeake Bay Cooking with John Shields by John Shields (2015, Hardcover)
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About this product
Product Identifiers
PublisherJohns Hopkins University Press
ISBN-101421418169
ISBN-139781421418162
eBay Product ID (ePID)211809539
Product Key Features
Edition2
Book TitleChesapeake Bay Cooking with John Shields
Number of Pages360 Pages
LanguageEnglish
Publication Year2015
TopicRegional & Ethnic / American / Middle Atlantic States, United States / State & Local / Middle Atlantic (DC, De, Md, NJ, NY, Pa), United States / South / South Atlantic (DC, De, Fl, Ga, Md, Nc, SC, VA, WV), Regional & Ethnic / American / General, History
IllustratorYes
GenreTravel, Cooking, History
AuthorJohn Shields
FormatHardcover
Dimensions
Item Height1 in
Item Weight36.1 Oz
Item Length10 in
Item Width7 in
Additional Product Features
Intended AudienceTrade
LCCN2015-006255
ReviewsLong before it was trendy to serve sustainable, local, and organic food, Maryland native Shields was doing it at Gertrude's, a modest modern restaurant tucked inside the Baltimore Museum of Art. This fall he reissued his prescient chronicle of the waterman's way of life and traditional cooking on the mid-Atlantic coast. It includes how to 'pick' steamed crabs (seasoned with Old Bay, natch), prepare country sides like Green Beans With Country Ham and Sautéed Peanuts, and make the quirky relish known as chow-chow., ""Long before it was trendy to serve sustainable, local, and organic food, Maryland native Shields was doing it at Gertrude's, a modest modern restaurant tucked inside the Baltimore Museum of Art. This fall he reissued his prescient chronicle of the waterman's way of life and traditional cooking on the mid-Atlantic coast. It includes how to 'pick' steamed crabs (seasoned with Old Bay, natch), prepare country sides like Green Beans With Country Ham and Saut+¬ed Peanuts, and make the quirky relish known as chow-chow."", Long before it was trendy to serve sustainable, local, and organic food, Maryland native Shields was doing it at Gertrude's, a modest modern restaurant tucked inside the Baltimore Museum of Art. This fall he reissued his prescient chronicle of the waterman's way of life and traditional cooking on the mid-Atlantic coast. It includes how to 'pick' steamed crabs (seasoned with Old Bay, natch), prepare country sides like Green Beans With Country Ham and Sauted Peanuts, and make the quirky relish known as chow-chow.
Dewey Edition23
Photographed byKirschbaum, Jed
Dewey Decimal641.59755/18
Table Of ContentPreface Acknowledgments Introduction Ingredients of the Chesapeake Region Crabs Oysters Seafood Soups and Stews Chicken and Game Birds Meat and Game Salads Vegetables and Other Side Dishes Breakfast Dishes Breads Desserts Preserves and Pickles Libations A Chesapeake Bay Resource Guide Bibliography Index
SynopsisTwenty-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., 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 ......, This twenty-fifth anniversary edition of John Shields's classic cookbook includes additional recipes and a new chapter on Chesapeake libations. 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., 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, theyll learn everything they need to know about crabsthe undisputed star of Chesapeake cuisinefeatured here in mouthwatering recipes for seven different kinds of crabcakes.Extensively updated, this edition includes a new chapter on Chesapeake libations, which features Shieldss closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.
LC Classification NumberTX714.S534 2015
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Most relevant reviews
- 15 Jan, 2016
Great Maryland Cookbook
Just received my Chesapeake Bay Cooking Book!! It's Great Maryland cooking receipes. Haven't tired any yest, but did read some ingredients and they sound delicious. Great read about the area and the people in the area and their receipes.Verified purchase: YesCondition: New
