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1 Burnside Cooking and Food- US Southern

Chesapeake Bay Cooking with John Shields

by

Chesapeake Bay Cooking with John Shields Cover

 

Synopses & Reviews

Publisher Comments:

Loosen your belts and get ready to chow down on a pile of steamed blue crabs, dine on a Maryland plantation-style feast, or graze through the stalls of Baltimore's Cross Street Market with television host and "Culinary Ambassador of the Bay," John Shields.  In this companion cookbook to the 26-part public television series, take a delicious tour with Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia.

In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid-Atlantic region's culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Baltimore cake.  Best of all, you'll learn everything you need to know about the undisputed star of Chesapeake cuisine--crabs. Shields's book includes plenty of helpful crabformation--how to buy, cook, hammer, and eat blue crabs, why you never eat the "devil," and how to tell the difference between "jimmies" (male crabs) and "sooks" (female crabs).

With John Shields as your guide, drop in on the locals, who, for generations, have made this region one of the most popular destinations on the East Coast. Visit Crisfield, home to the Miss Crustacean beauty pageant, where you can sample the crispy, sweet, fried soft-shell crabs. Don't miss the rambunctious two-day chicken festival on the Delmarva Peninsula, where "there's a whole lot of frying chicken going on."  And, since Shields always loves a party, you'll join the Biddlecomb family for a real Virginia-style Fourth of July, where the menu includes Miss Lorraine's Barbecued Chicken, Lady Liberty Seafood Salad, and Pickled Watermelon Rind.  And you can't leave Baltimore without visiting Little Italy to share a meal of Rockfish Braised in Gravy with home cook Carmella Sartori.

Here are satisfying foods, easy-to-prepare recipes, and the people who've kept Chesapeake cuisine cooking for centuries--all brought home to you by the region's favorite son, John Shields.

Synopsis:

In this companion cookbook to the 26-part public television series, take a delicious tour with Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia. In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid-Atlantic region's culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Baltimore cake. Best of all, you'll learn everything you need to know about the undisputed star of Chesapeake cuisine - crabs. Shields's book includes plenty of helpful crabformation - how to buy, cook, hammer, and eat blue crabs, why you never eat the "devil", and how to tell the difference between "jimmies" (male crabs) and "sooks" (female crabs).

Synopsis:

A lively celebration of the Chesapeake Bay area and its legendary cuisine, this companion cookbook to the 26-part public television series presents 150 recipes for classic Chesapeake fare. 75 photos. 8-pp full-color insert.

Synopsis:

In this exuberant cookbook, John Shields celebrates the culinary treasures of the Chesapeake region — the 4,600 miles of coastline and bountiful farmlands of Delaware, Maryland, and Virginia.

This collection of 150 recipes, gathered from watermen, farmers, country-inn chefs, and neighborhood cooks, showcases the region's cooking at its best. There are crabs, of course — Steamed Blue Crabs, She-Crab Soup, Sauteed Soft-Shelled Crabs — along with a host of other regional favorites, including Maryland fried chicken, Virginia ham, fresh-from-the-bay fish preparations, and the famous Lady Baltimore cake.

In a culinary tour of the region that ranges from Baltimore's Inner Harbor — the most visited tourist attraction on the East Coast after Disney World — to the beaches of the Delmarva Peninsula, to all the small towns and cities in between, Shields brings readers great recipes as well as charming tidbits of lore and history.

Description:

Includes bibliographical references (p. 283) and index.

About the Author

John Shields, author of The Chesapeake Bay Cookbook and The Chesapeake Bay Crab Cookbook, lives in Baltimore, Maryland. He can also be found on the World Wide Web at www.charm.net/~mrcrabby.  A portion of his royalties from this book will be donated to the conservation/environmental organization, the Chesapeake Bay Foundation.

Product Details

ISBN:
9780767900287
Author:
Shields, John
Publisher:
Clarkson Potter
Location:
New York :
Subject:
Description and travel
Subject:
Cookery, american
Subject:
Cookery
Subject:
American - Southern States
Subject:
Delaware
Subject:
Chesapeake Bay Region (Md. and Va.) Description and travel.
Subject:
Chesapeake Bay Region
Subject:
Regional & Ethnic - American - Southern States
Subject:
Regional & Ethnic - American - Middle Atlantic States
Subject:
Cookery -- Chesapeake Bay Region (Md. and Va.)
Subject:
Chesapeake Bay Region (Md. and Va.)
Subject:
American - Middle Atlantic States
Copyright:
Edition Number:
1st ed.
Series Volume:
GTR-343
Publication Date:
19980406
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
304
Dimensions:
9.36x8.24x.95 in. 2.06 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Midcoast East
Cooking and Food » Regional and Ethnic » United States » New England
Cooking and Food » Regional and Ethnic » United States » Southern

Chesapeake Bay Cooking with John Shields Used Hardcover
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$6.95 In Stock
Product details 304 pages Broadway Books - English 9780767900287 Reviews:
"Synopsis" by , In this companion cookbook to the 26-part public television series, take a delicious tour with Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia. In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid-Atlantic region's culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Baltimore cake. Best of all, you'll learn everything you need to know about the undisputed star of Chesapeake cuisine - crabs. Shields's book includes plenty of helpful crabformation - how to buy, cook, hammer, and eat blue crabs, why you never eat the "devil", and how to tell the difference between "jimmies" (male crabs) and "sooks" (female crabs).
"Synopsis" by , A lively celebration of the Chesapeake Bay area and its legendary cuisine, this companion cookbook to the 26-part public television series presents 150 recipes for classic Chesapeake fare. 75 photos. 8-pp full-color insert.
"Synopsis" by , In this exuberant cookbook, John Shields celebrates the culinary treasures of the Chesapeake region — the 4,600 miles of coastline and bountiful farmlands of Delaware, Maryland, and Virginia.

This collection of 150 recipes, gathered from watermen, farmers, country-inn chefs, and neighborhood cooks, showcases the region's cooking at its best. There are crabs, of course — Steamed Blue Crabs, She-Crab Soup, Sauteed Soft-Shelled Crabs — along with a host of other regional favorites, including Maryland fried chicken, Virginia ham, fresh-from-the-bay fish preparations, and the famous Lady Baltimore cake.

In a culinary tour of the region that ranges from Baltimore's Inner Harbor — the most visited tourist attraction on the East Coast after Disney World — to the beaches of the Delmarva Peninsula, to all the small towns and cities in between, Shields brings readers great recipes as well as charming tidbits of lore and history.

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