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Author : John Edward Shields
Publisher : Unknown
Page : 0 pages
File Size : 51,9 Mb
Release : 1990
Category : Cooking
ISBN : OCLC:1341830385
Author : John Shields
Publisher : JHU Press
Page : 357 pages
File Size : 50,7 Mb
Release : 2015-11
Category : Cooking
ISBN : 9781421418162
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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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.
Author : John Shields
Publisher : Da Capo Press, Incorporated
Page : 280 pages
File Size : 50,9 Mb
Release : 1990-01-21
Category : Cooking
ISBN : UVA:X001832298
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.
Author : Whitey Schmidt
Publisher : Strategic Highway Research Program (Shrp)
Page : 0 pages
File Size : 55,8 Mb
Release : 1993
Category : Cooking
ISBN : 0961300876
Author : John Shields
Publisher : Johns Hopkins University Press
Page : 285 pages
File Size : 44,5 Mb
Release : 2018-10-15
Category : History
ISBN : 9781421426501
Shields offers many vegan- and vegetarian-friendly options, as well as innovative new takes on Chesapeake classics. You’ll find recipes for 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!
Author : Joan Foley,Joe Foley
Publisher : Gramercy
Page : 200 pages
File Size : 41,9 Mb
Release : 1988
Category : Cooking
ISBN : PSU:000015342539
Author : Tangie Holifield
Publisher : Arcadia Publishing
Page : 224 pages
File Size : 45,5 Mb
Release : 2021-10-04
Category : History
ISBN : 9781439673775
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.
Author : John Edward Shields
Publisher : Broadway
Page : 0 pages
File Size : 43,8 Mb
Release : 1998
Category : Chesapeake Bay Region (Md. and Va.)
ISBN : 0767900286
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.
Author : Whitey Schmidt
Publisher : Strategic Highway Research Program (Shrp)
Page : 234 pages
File Size : 41,8 Mb
Release : 2000
Category : Cooking
ISBN : 096130085X
Author : Judy Colbert
Publisher : Pelican Publishing Company
Page : 278 pages
File Size : 50,9 Mb
Release : 2011-09-21
Category : Cooking
ISBN : 9781455615049
This guide to the Chesapeake Bay crab culture includes dozens of recipes, a history of Bay crabs, and illustrated instructions on buying and cleaning the popular crustacean. As the main ingredient in chowders, pastas, and appetizers, the taste of blue crab is part of life in the Chesapeake Bay area, a region steeped in crab culture. Home to the oldest commercial fishing industries in the country, it provides approximately one-third of the crabs consumed in the United States. Not only does this compilation of crab heritage contain tips on how to steam a crab without losing the claws, it is also a useful tool to take to the docks or market. A handy glossary helps readers tell the difference between a Jimmy and a Sally, not to mention a jumbo and a swamp dog. After listings of themed festivals and museum profiles early in the book, hearty recipes fill the pages with Crab Spring Rolls, Roasted Corn and Crab Chowder, Deviled Crab-Filled Crepes, and many more culinary delights.
Author : Francis Kitching
Publisher : Unknown
Page : 128 pages
File Size : 49,7 Mb
Release : 2011-05-11
Category : Electronic
ISBN : 076433817X
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.
Author : Neal Patterson,Kathryn Wielech Patterson
Publisher : Rowman & Littlefield
Page : 256 pages
File Size : 52,9 Mb
Release : 2016-08-01
Category : History
ISBN : 9781493017928
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.
Author : Ferdinand C. Latrobe II
Publisher : Unknown
Page : 60 pages
File Size : 45,7 Mb
Release : 2016-07-26
Category : Cooking
ISBN : 1479417440
Ferdinand C. Latrobe II (1889 - 1944) was the son of Ferdinand C. Latrobe, previous mayor of Baltimore, Maryland. He was an author, and was best known for his book Iron Men and Their Dogs. The Chesapeake Bay Cook Book contains a variety of seafood recipes showing how to cook Maryland and Chesapeake style dishes.
Author : Lucie Snodgrass
Publisher : Storey Publishing, LLC
Page : 289 pages
File Size : 53,6 Mb
Release : 2010-05-18
Category : Cooking
ISBN : 9781603423557
From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass’s compilation of 150 delicious recipes from the Old Line State’s most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and — of course — crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live.
Author : Susan Belsinger,Carolyn Dille
Publisher : Clarkson Potter Publishers
Page : 198 pages
File Size : 45,7 Mb
Release : 1990
Category : Cooking
ISBN : UVA:X001845071
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 period, family favorites, specialties of local ethnic groups and the authors' own creations.