Chesapeake Bay Cooking with John Shields
Seiten
2015
|
25th anniversary edition
Johns Hopkins University Press (Verlag)
978-1-4214-1816-2 (ISBN)
Johns Hopkins University Press (Verlag)
978-1-4214-1816-2 (ISBN)
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.
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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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' closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.
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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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' closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.
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.
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
Erscheint lt. Verlag | 27.12.2015 |
---|---|
Illustrationen | Jed Kirschbaum |
Zusatzinfo | 56 Halftones, black and white |
Verlagsort | Baltimore, MD |
Sprache | englisch |
Maße | 178 x 254 mm |
Gewicht | 1021 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
Sachbuch/Ratgeber ► Geschichte / Politik ► Regional- / Landesgeschichte | |
ISBN-10 | 1-4214-1816-9 / 1421418169 |
ISBN-13 | 978-1-4214-1816-2 / 9781421418162 |
Zustand | Neuware |
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