Chesapeake Bay Cooking with John Shields

Chesapeake Bay Cooking with John Shields by John Shields

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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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' closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.

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 ArtThis 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 Sauteed Peanuts, and make the quirky relish known as chow-chow. -- April Fulton National Geographic's food blog, The Plate

Chef John Shields is the owner of Gertrude's Restaurant at the Baltimore Museum of Art. The host of PBS's Chesapeake Bay Cooking and Coastal Cooking with John Shields, he is the author of The Chesapeake Bay Cookbook: Rediscovering the Pleasures of a Great Regional Cuisine, The Chesapeake Bay Crab Cookbook, and Coastal Cooking with John Shields.

SKU	Nicht verfügbar
ISBN 13	9781421418162
ISBN 10	1421418169
Titel	Chesapeake Bay Cooking with John Shields
Autor	John Shields
Buchzustand	Nicht verfügbar
Bindungsart	Hardback
Verlag	Johns Hopkins University Press
Erscheinungsjahr	2015-12-27
Seitenanzahl	360
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar