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In the rich melting pot that is American cuisine, coastal regional cooking has long played an important role. The first immigrants to this country landed on its shores with a few cooking implements, some Old World staples, and a willingness to explore new tastes as well as new territories. Later waves of immigration brought new foods and new techniques to add to the earlier mix, creating culinary adventure zones as well as havens of tradition, new and old.

This is the landscape that is explored in Coastal Cooking with John Shields. Like his earlier books, this one is a fond, lively, and personal look at foods both familiar and fancy and at the people who grow them, raise them, and cook them. The book examines the abundantly diverse and vibrant communities of America's coasts through the eyes and stories of the people who live there. Natives and immigrants, great chefs or home cooks, young or old, rich or not, it is through these folks that this fascinating part of America‘s many-layered culture comes alive. The more than 125 recipes range from quite simple, such as Basically Delicious Steamed Clams or Mussels to beautifully elaborate, such as Pan-Seared Halibut with Herbed Fennel Butter and Sweet Peas. Some recipes are traditional, such as Strawberry-Rhubarb Pie and some are up to the minute, such as Steamed Moonfish with Sesame-Chili sauce and Garlic Spinach.

Coastal Cooking with John Shields (Broadway Books, 2004) takes you from East Coast to West Coast, from South Coast to Gulf Coast on a truly American adventure.

 
 
 
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