New Chesapeake Kitchen

Informationen zum Autor Chef John Shields is the co-owner and proprietor of Gertrude’s Restaurant at the Baltimore Museum of Art. The host of PBS’s Chesapeake Bay Cooking and Coastal Cooking with John Shields , he is the author of The Chesapeake Bay Cookbook: Rediscovering the Pleasures of a Great Regional Cuisine , The Chesapeake Bay Crab Cookbook , Coastal Cooking with John Shields , and Chesapeake Bay Cooking with John Shields , 25th anniversary edition. David W. Harp saved to acquire his first camera at the age of 12 and has been taking pictures ever since. Former staff photographer for the Baltimore Sun Magazine , Harp has received awards from the Maryland, Delaware, and D.C. Press Association and the National Press Photographers Association. His photography is regularly featured in national environmental and lifestyle magazines. Klappentext Shields offers many vegan- and vegetarian-friendly options, as well as innovative new takes on Chesapeake classics. You'll find recipes for dozens of delicious dishes, from Aunt Bessie's Crab Pudding and Hutzler's Cheese Bread to "I Can't Believe It's Not Crab" Cakes, Blue Cat Seafood Hash, and an array of savory soups, braised meats, luscious desserts, and green breakfast smoothies--even recipes for a locavore cocktail party!

Product details

• Authors: John Shields, John (Gertrude's Restaurant) Shields, John (Gertrude''s Restaurant) Shields, John/ Harp Shields
• Assisted by: David W. Harp (Photographs)
• Publisher: Johns Hopkins University Press
• Languages: English
• Product format: Hardback
• Released: 31.10.2018
• EAN: 9781421426501
• ISBN: 978-1-4214-2650-1
• No. of pages: 288
• Subjects: Fiction > Gift books, albums, perpetual calendars, postcard booklets; Guides > Food & drink > International cuisine; Humanities, art, music > Music; Virginia, COOKING / Health & Healing / General, COOKING / Vegetarian, National & regional cuisine, Local History, National and regional cuisine, COOKING / Regional & Cultural / American / Southern States