Synopses & Reviews
The sweet and classic fresh taste of crab cakes may be Marylands signature flavor, but its only a part of what the Old Line State has to offer. More than 28 million people visit Maryland every year, spending billions of dollars, much of it on food. Those who live in Maryland year-round care deeply about the quality of their food and its origins; they support local farms and take pleasure in creating recipes built around farm-fresh products.
Dishing Up® Maryland focuses on the rich diversity of Marylands native foods and food producers and includes 150 recipes, as well as food lore; advice on where to visit; and profiles of local food producers, chefs and restaurants, and fishermen and crabbers.
Southern Fried Chicken, Roasted Turnips and Rutabagas, Corn and Quinoa Salad with Lemon Mint Dressing, and the beloved Smith Island Cake celebrate strong traditions and the best tastes of fall, winter, and spring. Summer, everyones favorite season for celebrating local freshness, is spent grilling in suburban backyards and enjoying the shore; dishes like Strawberry Shortcake with Biscuits, Corn Fritters with Sweet and Spicy Dipping Sauce, and Rockfish Kabobs in Greek Marinade define the lazy days of the season.
And then there are the crabs. What would a Maryland cookbook be without a mouth-watering collection of crab recipes? Hot and Spicy Crab Dip, Kathleens Crab Salad, Fried Crab Cakes with Dijon Mustard, Pan-Fried Soft-shell Crabs, Crab Bisque, and many more fresh takes on Marylands best-loved food will delight natives and visitors alike.
“Im delighted to see a book that puts the spotlight on the Maryland farmers, watermen and chefs who work so hard to bring us fresh, local, and seasonal foods. Dishing Up Maryland reminds us not just of Marylands legendary culinary offerings, but of the role we all play in sustaining a robust farm economy.” U.S. Senator Barbara A. Mikulski (D-Md.)
“Theres more to Marylands culinary attractions than just crab cakes and oysters...and this beautifully illustrated book proves it.” Chicago Tribune
From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass s compilation of 150 delicious recipes from the Old Line State s most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and of course crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live.
Crab cakes may be Maryland's signature flavor, but it's only a part of what the state's culinary menu has to offer. "Dishing Up Maryland" focuses on the rich diversity of Maryland's native foods and includes 150 recipes.
About the Author
Lucie Snodgrass is an award-winning author whose food writing has appeared in The Washington Post, Baltimore Sun, and Vegetarian Times. She is the co-author of Green Roof Plants: A Resource and Plant Guide, published by Timber Press. She lives, writes, and cooks on her farm in northeastern Maryland.