Chesapeake Bay Fish Recipes
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Chesapeake Bay Fish Recipes
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Author :
language : en
Publisher:
Release Date : 1989
Chesapeake Bay Fish Recipes written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cooking (Fish) categories.
The Chesapeake Bay Fish Fowl Cookbook
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Author : Joan Foley
language : en
Publisher: Gramercy
Release Date : 1988
The Chesapeake Bay Fish Fowl Cookbook written by Joan Foley and has been published by Gramercy this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cooking categories.
Seafood Lover S Chesapeake Bay
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Author : Mary Lou Baker
language : en
Publisher: Rowman & Littlefield
Release Date : 2014-12-02
Seafood Lover S Chesapeake Bay written by Mary Lou Baker and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-02 with Travel categories.
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.
Maryland S Chesapeake
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Author : Neal Patterson
language : en
Publisher: Rowman & Littlefield
Release Date : 2016-08-01
Maryland S Chesapeake written by Neal Patterson and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-01 with History categories.
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.
Chesapeake Bay Cooking With John Shields
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Author : John Shields
language : en
Publisher: JHU Press
Release Date : 2015-11
Chesapeake Bay Cooking With John Shields written by John Shields and has been published by JHU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11 with Cooking categories.
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.
The Chesapeake Bay Cookbook
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Author : John Shields
language : en
Publisher: Da Capo Press, Incorporated
Release Date : 1990-01-21
The Chesapeake Bay Cookbook written by John Shields and has been published by Da Capo Press, Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-21 with Cooking categories.
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.
Chesapeake Bay Cooking With John Shields
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Author : John. Shields
language : en
Publisher: JHU Press
Release Date : 2015-10-14
Chesapeake Bay Cooking With John Shields written by John. Shields and has been published by JHU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-14 with Cooking categories.
Discover the cuisine and the character of the Chesapeake Bay with the twenty-fifth-anniversary edition of this collection of over 200 regional, seasonal recipes. 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. “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’sfood blog, The Plate “John knows and loves the Chesapeake as only a native can. One of the best regional American cookbooks you’ll ever find.” —Gourmet “For those who are not familiar with the “good old down home” taste of cooking by a native of the Chesapeake Bay region, John Shields brings you an experience you'll never forget. For those of us who are fortunate enough to be a part of this region, Mr. Shields reminds us of the experience we’ll always remember.” —The Honorable William Donald Schaefer, former governor of Maryland
Dishing Up Maryland
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Author : Lucie Snodgrass
language : en
Publisher: Hachette UK
Release Date : 2010-05-18
Dishing Up Maryland written by Lucie Snodgrass and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-18 with Cooking categories.
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.
Chesapeake Bay Fish Fowl Cookbook
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Author :
language : en
Publisher:
Release Date : 1981
Chesapeake Bay Fish Fowl Cookbook written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Cooking categories.
Culinary History Of The Chesapeake Bay Four Centuries Of Food And Recipes
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Author : Tangie Holifield
language : en
Publisher: History Press
Release Date : 2021-10-04
Culinary History Of The Chesapeake Bay Four Centuries Of Food And Recipes written by Tangie Holifield and has been published by History Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-04 with Cooking categories.
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.