No one's a stranger.
April Fulton, senior blogger for The Plate, the food blog of National Geographic, names John's latest book one of the year's top 5! WJZ's Ron Matz stopped in at Gertrude's to congratulate John in person - watch it here: Baltimore Chef Getting International Recognition.
"A great book should take you somewhere, and a great cookbook is no exception… 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. In this edition, he throws in a chapter on “libations,” which wasn’t such a big thing back in 1987."
John Shields is a chef, a television host and an author. His popular restaurant, Gertrude's, has been thriving at the Baltimore Museum of Art since 1998. Called the "Culinary Ambassador of the Chesapeake Bay," John has written three popular cookbooks and hosted two television series on the cuisine of the region.
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 In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Read more>>