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Chesapeake Bay Cooking with John Shields (25th Anniversary Edition)

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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region and its people.In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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.

Preface
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

""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.""

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