Download or read book Chesapeake Bay Restaurant Guide and Recipe Book written by Charles Eanes and published by . This book was released on 1996 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chesapeake Bay Cooking with John Shields written by John Shields and published by JHU Press. This book was released on 2015-11 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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.
Download or read book Seafood Lover s Chesapeake Bay written by Mary Lou Baker and published by Rowman & Littlefield. This book was released on 2014-12-02 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafood Lover's Chesapeake Bay celebrates the best seafood the Maryland region has to offer. Perfect for the local enthusiast and the traveling visitor alike, each book features the history of the seafood in each region; where to find--and, most importantly, consume--the best of the best local offerings; local fishmongers and markets; regional recipes from local chefs and restaurants; a seafood primer; seafood-related festivals and culinary events; and regional maps.
Download or read book Chesapeake Bay Cooking with John Shields written by John Edward Shields and published by Broadway. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Loosen your belts and get ready to chow down on a pile of steamed blue crabs, dine on a Maryland plantation-style feast, or graze through the stalls of Baltimore's Cross Street Market with television host and "Culinary Ambassador of the Bay," John Shields. In this companion cookbook to the 26-part public television series, take a delicious tour with Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia. In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid-Atlantic region's culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Baltimore cake. Best of all, you'll learn everything you need to know about the undisputed star of Chesapeake cuisine--crabs. Shields's book includes plenty of helpful crabformation--how to buy, cook, hammer, and eat blue crabs, why you never eat the "devil," and how to tell the difference between "jimmies" (male crabs) and "sooks" (female crabs). With John Shields as your guide, drop in on the locals, who, for generations, have made this region one of the most popular destinations on the East Coast. Visit Crisfield, home to the Miss Crustacean beauty pageant, where you can sample the crispy, sweet, fried soft-shell crabs. Don't miss the rambunctious two-day chicken festival on the Delmarva Peninsula, where "there's a whole lot of frying chicken going on." And, since Shields always loves a party, you'll join the Biddlecomb family for a real Virginia-style Fourth of July, where the menu includes Miss Lorraine's Barbecued Chicken, Lady Liberty Seafood Salad, and Pickled Watermelon Rind. And you can't leave Baltimore without visiting Little Italy to share a meal of Rockfish Braised in Gravy with home cook Carmella Sartori. Here are satisfying foods, easy-to-prepare recipes, and the people who've kept Chesapeake cuisine cooking for centuries--all brought home to you by the region's favorite son, John Shields.
Download or read book The Chesapeake Bay Crabbiest Cookbook written by Whitey Schmidt and published by Strategic Highway Research Program (Shrp). This book was released on 2000 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Chesapeake Table written by Renee Brooks Catacalos and published by Johns Hopkins University Press. This book was released on 2018-10-15 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Mrs Kitching s Smith Island Cookbook written by Francis Kitching and published by . This book was released on 2011-05-11 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seventy-five miles southeast of Washington, D.C., in the middle of the Chesapeake Bay, accessible only by boat, is tiny Smith Island, where a 300-year-old culture has survived in singular isolation. For a quarter of a century in this unique setting, Frances Kitching operated a small, widely renowned restaurant and inn. Susan Stiles Dowell, working closely with her, gathered more than one hundred of her recipesmany of them from the generation-to-generation oral tradition. This is more than just a regional cookbook. In Mrs. Dowells sensitive and luminous telling of the lore and lure of this remote island, and in forty evocative photographs, colorful people and places come to life.
Download or read book The Chesapeake Bay Cookbook written by John Shields and published by Da Capo Press, Incorporated. This book was released on 1990-01-21 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shields has rediscovered the pleasures of a great regional cuisine with this rich celebration of the bounty of the Bay. Contains over 200 recipes, from Maryland crab soup and sweet corn pudding to Lady Baltimore cake and shoofly pie. 25 photographs and illustrations.
Download or read book A Culinary History of the Chesapeake Bay written by Tangie Holifield and published by Arcadia Publishing. This book was released on 2021-10-04 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty.
Download or read book My Parents Good Eats written by Schuyler Andersen and published by Createspace Independent Publishing Platform. This book was released on 2019-03-18 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looking for some special, fresh ideas to serve at your dinner parties or holiday meals? Want a meaningful gift for a cook in your life that will truly be used and appreciated? Well look no further! Sky Andersen, who was (literally) born on her parent's organic farm, grew up in the midst of one of America's original farm-to-table restaurants, the acclaimed Good Eats Cafe in Kinsale, VA. Both of her parents were chefs; Mom graduated first in her class from the Johnson and Wales culinary school in Providence, RI, and Dad was a veteran chef from Manhattan's French restaurant scene. As Sky explains, together they made serendipitous culinary magic with ingredients from their farm and the waters of the Chesapeake Bay, cooking their way into the hearts of thousands. Here, you will find 15 signature dishes comprised of 50 some recipes that YOU will want to cook, and in the process, will make you a better cook for the rest of your life. More than a cookbook, each recipe is a cooking lesson. The recipes are original, deeply creative, meticulously thought out and elegant. Within, you will find new techniques, flavors, instruction and inspiration -- no matter what your cooking experience -- all written like an interesting, mouthwatering conversation. Even better, for the most part, the recipes do not use ingredients that are exotic, and even the preferred brands of mildly exotic ingredients are easy to find on Amazon. In addition, chances are you already have all the kitchen equipment needed. Real food, cooked in real kitchens, which well delight real people -- like you.
Download or read book The French Laundry Cookbook written by Thomas Keller and published by Artisan. This book was released on 2016-10-25 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
Download or read book Maryland s Chesapeake written by Neal Patterson and published by Rowman & Littlefield. This book was released on 2016-08-01 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: The culinary heritage of most regions in the US is often determined by the ethnic cuisine of those who settled there, whether it be the Cajun/Creole food of Louisiana or the Italian-inspired fare of the Northeast. For Maryland, the food that defines the state is less about the ethnicity of the population than the bounty which springs forth from the Chesapeake Bay. The Native Americans, British, Germans, and Poles were all influenced by the variety of fish, oysters, clams, crabs, and terrapins that could be harvested from the largest estuary in North America. In addition to seafood, other dishes associated with the region were developed because of the unique lifestyle created by living along the water. The Smith Island cake, for example, was created as a sturdy dessert that fishermen could take aboard ship during their long days fishing the Chesapeake. Also, the wealthy landowners who first arrived in Maryland, seeking elegant dishes for their lavish dinner parties, concocted ingenious uses for the chickens, squirrels, muskrats, and produce available on the fertile lands along the Bay. The book is not just about the past, however. The recent trend of sustainability and eating local has brought about a grassroots effort to preserve the delicate nature of the Chesapeake Bay. Modern techniques such as oyster farming and fishing invasive species to protect the indigenous flora and fauna will be explored. Of course, recipes will be presented to not only illustrate classic dishes that developed over time, but also modern versions created by some of Maryland’s top chefs.
Download or read book The Chesapeake Collection written by Woman's Club of Denton and published by Cornell Maritime Press/Tidewater Publishers. This book was released on 1983-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chesapeake Collection, created in 1983 by the Woman's Club of Denton, Inc., has captured these "tads" and "smidgens" and translated them into 460 recipes that any creative cook can use and enjoy serving to family and friends.
Download or read book The Chesapeake Bay Cookbook written by John Edward Shields and published by . This book was released on 1990 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Chesapeake Table written by Renee Brooks Catacalos and published by Johns Hopkins University Press+ORM. This book was released on 2018-10-15 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: For consumers of all income levels, an extensive guide to participating in the local food movement in the Chesapeake region. There was a time when most food was local. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from elsewhere, and many consider eating local to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier?and more rewarding?than we may think. There is an abundance of food all around us, found all over the Chesapeake region. In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to buy, prepare, and eat only food grown within a 150-mile radius of her home near Washington, DC. From her in-depth study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from your local farmers market to community-supported agriculture (CSA). She also includes recipes that show how to make more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. 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.
Download or read book The New Chesapeake Kitchen written by John Shields and published by Johns Hopkins University Press+ORM. This book was released on 2018-10-15 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fresh and simple recipes that celebrate the bounty of the Chesapeake Bay region—and protect its environment—from a renowned Maryland chef. Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful “we attempted to catch them with a frying pan.” That method sums up classic Chesapeake cooking?fresh and simple. In The New Chesapeake Kitchen, celebrated chef John Shields takes the best of what grows, swims, or grazes in the Bay’s watershed and prepares it simply, letting the pure flavors shine through. Honoring the farmers, watermen, butchers, cheese makers, and foragers who make the food movement around the Chesapeake Bay watershed possible, along with the environmental and food organizations working to restore the Bay, the land, and food security, Shields promotes a healthy locavore diet and a holistic view of community foodways. This scrumptious book, with beautiful full-color images by former Baltimore Sun Magazine photographer David W. Harp, urges readers to choose local, seasonal ingredients. Presenting what he dubs “Bay- and body-friendly food,” Shields advocates for a plant-forward and sustainable diet. He presents creative and healthy choices, including one-pot recipes like Fishing Creek Seafood Chili, Old Line Veggie Creole Oyster Stew, and Spring Pea Soup with Tarragon-Truffle Oil. Also included are directions for canning, preserving, and fermenting. Shields offers many vegan- and vegetarian-friendly options, as well as innovative takes on Chesapeake classics. You’ll find dozens of delicious dishes, from Aunt Bessie’s Crab Pudding and Hutzler’s Cheese Bread to “I Can’t Believe It’s Not Crab” Cakes, Blue Cat Seafood Hash, and an array of savory soups, braised meats, luscious desserts, and green breakfast smoothies?even recipes for a locavore cocktail party!
Download or read book Baltimore Chef s Table written by Kathryn Wielech Patterson and published by Rowman & Littlefield. This book was released on 2014-06-17 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. While embracing the local food movement, the city is now being recognized for an expanding culinary movement. Newcomers and homegrown chefs alike are charming diners with delicious variations staring the perennial favorite, crab, as well as offering unique options like frankenfish tacos and hearts of palm crab cakes that are becoming the taste of Charm City. With more than eighty recipes for the home cook from over fifty of the city's most celebrated eateries and showcasing photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Baltimore Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
