Chesapeake Bay Cooking with John Shields PDF Download

Author: John Shields
Publisher: JHU Press
ISBN: 1421418169
Category : Cooking
Languages : en
Pages : 357

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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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

Author: John. Shields
Publisher: JHU Press
ISBN: 1421418177
Category : Cooking
Languages : en
Pages : 347

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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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

Author: John Shields
Publisher: Johns Hopkins University Press+ORM
ISBN: 142142651X
Category : Cooking
Languages : en
Pages : 560

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Book Description
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!

Author: John Edward Shields
Publisher: Broadway
ISBN: 9780767915359
Category : Cooking (Fish)
Languages : en
Pages : 0

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Book Description
John Shields, author of "Chesapeake Bay Cooking and host of the public television series "Coastal Cooking in America with John Shields, traveled from Maine to Miami and Big Sur to Baja to bring back the best of America's coastal cuisine. The recipes encompass much more than seafood and include all of the ingredients--meat, poultry, game, fruits and vegetables in abundance--that have made the coastal parts of America particularly rich in culinary traditions. Come along with John Shields to a New England clambake (complete with instructions on how to make an authentic one on a beach), dig into Cheese and Garlic Grits with Shrimp and Tasso Gravy in Baton Rouge, sample Savannah She-Crab Soup, savor California Cobb Salad or Big Apple Clam Chowder, and finish off with a luscious Dulce de Leche Bread Pudding. This treasury of the very best recipes from professional chefs and local folks alike will expand your culinary horizons. His voyage of discovery led John Shields to the heart of Miami, both Little Haiti and Little Havana, where he learned the secrets of Haitian-Style flounder from Miss Liliane Nerette Louis, a vibrant neighborhood personality, as well as the Arroz con Pollo a la Cubano from chef Tony Piedra at the renowned Versailles restaurant. In Oregon, John visited Tillamook County, where the cows outnumber the people, and sampled their famous cheddar in Tillamook Cheddar Cheese and Lager Soup, then ventured north to Blake Island, across the bay from Seattle, where he took part in the native American tradition that celebrates the wild Pacific salmon with an annual roast. He re-creates the experience for home cooks with a planked salmon recipe from Portland's acclaimedWildwood restaurant. On the Louisiana bayou, he uncovered the trick to a proper Crawdaddy Boil, then hopped a plane to Hawaii, where he found a recipe for a succulent stew using oxtails or lamb shanks and just three other ingredients that has become a part of his personal repertoire. Along the way, he collected beloved recipes for hometown favorites across the country--Boston-Style Baked Beans, South of the Mason-Dixon Line Cornbread, Bayou Seafood Gumbo, and many, many more. The companion volume to the television series, "Coastal Cooking with John Shields will give you everything you need to bring the bountiful flavors found along America's coastline into your own kitchen.

Author: John Edward Shields
Publisher: Broadway
ISBN: 9780767900287
Category : Chesapeake Bay Region (Md. and Va.)
Languages : en
Pages : 0

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Book Description
Loosen your belts and get ready to chow down on a pile of steamed blue crabs, dine on a Maryland plantation-style feast, or graze through the stalls of Baltimore's Cross Street Market with television host and "Culinary Ambassador of the Bay," John Shields. In this companion cookbook to the 26-part public television series, take a delicious tour with Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia. In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid-Atlantic region's culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Baltimore cake. Best of all, you'll learn everything you need to know about the undisputed star of Chesapeake cuisine--crabs. Shields's book includes plenty of helpful crabformation--how to buy, cook, hammer, and eat blue crabs, why you never eat the "devil," and how to tell the difference between "jimmies" (male crabs) and "sooks" (female crabs). With John Shields as your guide, drop in on the locals, who, for generations, have made this region one of the most popular destinations on the East Coast. Visit Crisfield, home to the Miss Crustacean beauty pageant, where you can sample the crispy, sweet, fried soft-shell crabs. Don't miss the rambunctious two-day chicken festival on the Delmarva Peninsula, where "there's a whole lot of frying chicken going on." And, since Shields always loves a party, you'll join the Biddlecomb family for a real Virginia-style Fourth of July, where the menu includes Miss Lorraine's Barbecued Chicken, Lady Liberty Seafood Salad, and Pickled Watermelon Rind. And you can't leave Baltimore without visiting Little Italy to share a meal of Rockfish Braised in Gravy with home cook Carmella Sartori. Here are satisfying foods, easy-to-prepare recipes, and the people who've kept Chesapeake cuisine cooking for centuries--all brought home to you by the region's favorite son, John Shields.

Author: Renee Brooks Catacalos
Publisher: Johns Hopkins University Press+ORM
ISBN: 1421426900
Category : Reference
Languages : en
Pages : 284

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Book Description
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.

Author: Tom Pelton
Publisher: JHU Press
ISBN: 1421424754
Category : HISTORY
Languages : en
Pages : 279

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Book Description
Looking to the future, Pelton offers a provocative vision of the hard steps that must be taken if we truly want to save the Bay.

Author: Gabrielle Langholtz
Publisher: Phaidon Press
ISBN: 9780714873961
Category : Cooking
Languages : en
Pages : 0

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Book Description
With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs. America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country's myriad traditions and influences, regional favorites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs.

Author: Francis Kitching
Publisher:
ISBN: 9780764338175
Category :
Languages : en
Pages : 128

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Book Description
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.

Author: Andy Clark
Publisher: DIANE Publishing
ISBN: 1437903797
Category : Technology & Engineering
Languages : en
Pages : 248

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Book Description
Cover crops slow erosion, improve soil, smother weeds, enhance nutrient and moisture availability, help control many pests and bring a host of other benefits to your farm. At the same time, they can reduce costs, increase profits and even create new sources of income. You¿ll reap dividends on your cover crop investments for years, since their benefits accumulate over the long term. This book will help you find which ones are right for you. Captures farmer and other research results from the past ten years. The authors verified the info. from the 2nd ed., added new results and updated farmer profiles and research data, and added 2 chap. Includes maps and charts, detailed narratives about individual cover crop species, and chap. about aspects of cover cropping.