Hardback
September 11, 2018
9781421426501
9781421426518
English
288
68936
50
1
10.00 Inches (US)
9.00 Inches (US)
0.89 Inches (US)
2.7 Pounds (US)
$26.95 USD, £20.00 GBP
v2.1 Reference
Electronic book text
October 7, 2018
9781421426518
9781421426501
English
288
68936
50
1
10.00 Inches (US)
9.00 Inches (US)
$26.95 USD, £20.00 GBP
v2.1 Reference

The New Chesapeake Kitchen

By John Shields
Photographs by David W. Harp

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 Maryland 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.

In this scrumptious book, enhanced with beautiful full-color images by former Baltimore Sun Magazine photographer David W. Harp, Shields urges readers to choose local, seasonal ingredients. Presenting what he dubs "Bay- and body-friendly food," he advocates for a plant-forward and sustainable diet, one that considers how food consumption affects both your health and the environment. Shields presents creative and healthy options that nourish us while protecting the Bay, including one-pot recipes for meals like Fishing Creek Seafood Chili, Old Line Veggie Creole Oyster Stew, and Spring Pea Soup with Tarragon-Truffle Oil. To round it out, this holistic cookbook includes directions for canning, preserving, and fermenting.

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!

About the Authors

Chef John Shields is the co-owner and proprietor 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, Coastal Cooking with John Shields, and Chesapeake Bay Cooking with John Shields, 25th anniversary edition.

Endorsements

"There is a little bit of the Chesapeake Bay in my culinary heart, which looms large whenever I see John Shields has written a new cookbook. He brings back those recipes I associate with the region, writing about them so refreshingly they are new again. I feel so happy to have this book to read and cook from, and so will you."

- Nathalie Dupree, coauthor of Mastering the Art of Southern Cooking

"John Shields has done an amazing job showing us how to preserve the traditions of the region while also respecting the environment around us—he understands how important it is to maintain our local food economies so that future generations can also know the beauty and the bounty of the Chesapeake Bay."

- José Andrés, Chef/Owner, ThinkFoodGroup & minibar by José Andrés

"The Chesapeake Bay is huge, but John Shields brings it right to your tongue! His recipes are distinctive and delicious, and remind us how our food choices relate to the environment. Think globally, eat locally and sustainably! Doing right by the Bay has never tasted better."

- Will Baker, President, Chesapeake Bay Foundation

"To eat a John Shields meal is to truly taste the Chesapeake. He understands how the food we grow here shapes us, from the verdant fields around the Baltimore suburbs to the soft-crab delicacies and flaky rockfish caught on the Eastern Shore. His words are beautiful and heartfelt; his food even more so."

- Rona Kobell, Chesapeake Quarterly

"John Shields is the greatest chef of the Chesapeake, and he’s also the wisest—demonstrating that you don’t have to be a killjoy to be an environmentalist. This gorgeously-illustrated book mixes Bay-friendly culinary advice—such as the endorsement of farmed oysters and smaller portions of meat—with local recipes so rich with flavor they feel decadent. You can save the Bay without losing your taste."

- Tom Pelton, author of The Chesapeake in Focus: Transforming the Natural World

"John Shields's recipes, from the classics to the contemporary, continue to sizzle. The New Chesapeake Kitchen includes lots of yummy treats for perennials and millennials."

- Barbara Mikulski, Senator (Ret.), Johns Hopkins University

Review

"With the release of his latest cookbook, The New Chesapeake Kitchen, the veteran author and owner of the newly named Gertrude's Chesapeake Kitchen is once again reimagining regional fare, not only because the bay has changed, but because he has changed."

- Baltimore Magazine

9781421426501 : the-new-chesapeake-kitchen-shields-harp
Hardback
288 Pages
$26.95 USD
9781421426518 : the-new-chesapeake-kitchen-shields-harp
Electronic book text
288 Pages
$26.95 USD

Other Titles by John Shields

Chesapeake Bay Cooking with John Shields, 25th anniversary edition

John Shields - photographs by Jed Kirschbaum
Oct 2015 - Johns Hopkins University Press
$32.95 USD - Hardback
$32.95 USD - Electronic book text

Other Titles by David W. Harp

The Nanticoke

David W. Harp and Tom Horton
Dec 2008 - Johns Hopkins University Press
$37.00 USD - Hardback

Water's Way

photography by David W. Harp - essays by Tom Horton
Jun 2000 - Johns Hopkins University Press
$30.00 USD - Paperback / softback

Other Titles in COOKING / Regional & Ethnic / American / General

Savory Memories

edited by Linda Elisabeth Beattie
Jan 2015 - University Press of Kentucky
$40.00 USD - Hardback
$40.00 USD - Electronic book text

The Dessert Book

Duncan Hines, edited by Louis Hatchett, foreword by Michael Stern, Jane Stern
Jun 2014 - University Press of Kentucky
$19.95 USD - Paperback / softback
$19.95 USD - Electronic book text
$19.95 USD - Electronic book text

Adventures in Good Cooking

edited by Louis Hatchett, Duncan Hines, foreword by Michael Stern
May 2014 - University Press of Kentucky
$19.95 USD - Electronic book text
$19.95 USD - Electronic book text