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Chesapeake Bay Cooking with John Shields
Chesapeake Bay Cooking cover 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!

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P.S. Click On Television for descriptions of the programs in the series "Chesapeake Bay Cooking with John Shields."

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