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Cover image of Chesapeake Bay Cooking with John Shields
Cover image of Chesapeake Bay Cooking with John Shields
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Chesapeake Bay Cooking with John Shields

John Shields
photographs by Jed Kirschbaum

25th anniversary edition
Publication Date
Binding Type

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...

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In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives.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

Reviews

Reviews

John knows and loves the Chesapeake as only a native can. One of the best regional American cookbooks you'll ever find.

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.

About

Book Details

Publication Date
Status
Available
Trim Size
7
x
10
Pages
360
ISBN
9781421418162
Illustration Description
56 halftones
Table of Contents

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
D

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

Author Bios
John Shields
Featured Contributor

John Shields

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...