Hardback
September 17, 2015
9781421418162
English
360
89236
56
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v2.1 Reference
Electronic book text
October 21, 2015
9781421418179
9781421418162
English
360
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56
10.00 Inches (US)
7.00 Inches (US)
$32.95 USD, £24.50 GBP
v2.1 Reference

Chesapeake Bay Cooking with John Shields, 25th anniversary edition

By John Shields
Photographs by Jed Kirschbaum

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In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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

About the Authors

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.

Reviews

"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 Sautéed Peanuts, and make the quirky relish known as chow-chow."

- April Fulton - National Geographic's food blog, The Plate
Johns Hopkins University Press
25th anniversary edition
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Hardback
360 Pages
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360 Pages
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