Chesapeake Bay Cooking with John Shields
Chesapeake Bay Cooking with John Shields

Author: John Shields

Publisher: JHU Press

Published: 2015-11

Total Pages: 357

ISBN-13: 1421418169

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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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

Author: Renee Brooks Catacalos

Publisher: Johns Hopkins University Press+ORM

Published: 2018-10-15

Total Pages: 284

ISBN-13: 1421426900

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For consumers of all income levels, an extensive guide to participating in the local food movement in the Chesapeake region. There was a time when most food was local. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from elsewhere, and many consider eating local to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier?and more rewarding?than we may think. There is an abundance of food all around us, found all over the Chesapeake region. In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to buy, prepare, and eat only food grown within a 150-mile radius of her home near Washington, DC. From her in-depth study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from your local farmers market to community-supported agriculture (CSA). She also includes recipes that show how to make more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.

Chesapeake Bay Crabs
Chesapeake Bay Crabs

Author: Judy Colbert

Publisher: Pelican Publishing Company

Published: 2011-09-21

Total Pages: 278

ISBN-13: 1455615048

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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.

Mrs Kitching's Smith Island Cookbook
Mrs Kitching's Smith Island Cookbook

Author: Francis Kitching

Publisher:

Published: 2011-05-11

Total Pages: 128

ISBN-13: 9780764338175

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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.

The New Chesapeake Kitchen
The New Chesapeake Kitchen

Author: John Shields

Publisher: Johns Hopkins University Press+ORM

Published: 2018-10-15

Total Pages: 560

ISBN-13: 142142651X

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Fresh and simple recipes that celebrate the bounty of the Chesapeake Bay region—and protect its environment—from a renowned Maryland chef. 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 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. This scrumptious book, with beautiful full-color images by former Baltimore Sun Magazine photographer David W. Harp, urges readers to choose local, seasonal ingredients. Presenting what he dubs “Bay- and body-friendly food,” Shields advocates for a plant-forward and sustainable diet. He presents creative and healthy choices, including one-pot recipes like Fishing Creek Seafood Chili, Old Line Veggie Creole Oyster Stew, and Spring Pea Soup with Tarragon-Truffle Oil. Also included are directions for canning, preserving, and fermenting. Shields offers many vegan- and vegetarian-friendly options, as well as innovative takes on Chesapeake classics. You’ll find 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!

The Chesapeake Bay Cookbook
The Chesapeake Bay Cookbook

Author: John Shields

Publisher: Da Capo Press, Incorporated

Published: 1990-01-21

Total Pages: 280

ISBN-13:

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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.