For generations the Chesapeake and its inhabitants
kept a relatively low profile on the food scene, with many
classic recipes and cooking preparations tucked away in family recipe
boxes and handed down orally from one generation to the next. Chesapeake
Bay Cooking with John Shields introduces this glorious region and
its outstanding cuisine to folks who’ve never lin gered on its
shores and beaches or spent time in its tiny towns, or explored the
riches of the city of Baltimore.
What is Chesapeake Bay cooking? It’s
blue crabs, oysters, clams, finfish like succulent rockfish, terrapin,
ducks, geese, wild turkeys, pheasants, rabbits, chicken, deer, pork,
lamb and beef. It’s freshly picked Silver Queen corn, vine-ripened
tomatoes, sweet Eastern Shore ‘loupes (or "lopes"
as the roadside signs call cantaloupes), cool, crisp apples from
the foothills of the Appalachians in Western Maryland, and bubbling
hot pies filled with fresh peaches, apples, blackberries, or strawberries.
The people who live around the Chesapeake Bay
introduce many of the recipes in this book through their words and
images. The 150 recipes range from Aunt Bessie’s Crab Pudding
to Cross Street Market Crab Soup, from Millington Fire Hall Chicken
Salad to Fried Green Tomatoes, from Strawberry Shortcake to Sen.
Barbara Mikulski’s favorite cookies, the Polish bowties called
krusciki. And don’t miss Joanne
Pritchett’s Beaten Biscuits!
With John as your guide to all things Chesapeake,
this book is a trip, hon!
here to buy Chesapeake Bay Cooking with John Shields>>
P.S. Click On
Television for descriptions of the programs in the series "Chesapeake
Bay Cooking with John Shields."