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Cover image of The New Chesapeake Kitchen
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The New Chesapeake Kitchen

John Shields
photographs by David W. Harp

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The latest cookbook by the "Culinary Ambassador of the Chesapeake" encourages us to cook in a way that is not only healthy for us but also for the Bay.

Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful "we attempted to catch them with a frying pan." That method sums up classic Chesapeake cooking—fresh and simple. In The New Chesapeake Kitchen, celebrated Maryland chef John Shields takes the best of what grows, swims, or grazes in the Bay’s watershed and prepares it simply, letting the pure flavors shine through. Honoring the farmers, watermen…

The latest cookbook by the "Culinary Ambassador of the Chesapeake" encourages us to cook in a way that is not only healthy for us but also for the Bay.

Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful "we attempted to catch them with a frying pan." That method sums up classic Chesapeake cooking—fresh and simple. In The New Chesapeake Kitchen, celebrated Maryland chef John Shields takes the best of what grows, swims, or grazes in the Bay’s watershed and prepares it simply, letting the pure flavors shine through. Honoring the farmers, watermen, butchers, cheese makers, and foragers who make the food movement around the Chesapeake Bay watershed possible, along with the environmental and food organizations working to restore the Bay, the land, and food security, Shields promotes a healthy locavore diet and a holistic view of community foodways.

In this scrumptious book, enhanced with beautiful full-color images by former Baltimore Sun Magazine photographer David W. Harp, Shields urges readers to choose local, seasonal ingredients. Presenting what he dubs "Bay- and body-friendly food," he advocates for a plant-forward and sustainable diet, one that considers how food consumption affects both your health and the environment. Shields presents creative and healthy options that nourish us while protecting the Bay, including one-pot recipes for meals like Fishing Creek Seafood Chili, Old Line Veggie Creole Oyster Stew, and Spring Pea Soup with Tarragon-Truffle Oil. To round it out, this holistic cookbook includes directions for canning, preserving, and fermenting.

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!

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The New Chesapeake Kitchen

John Shields
photographs by David W. Harp

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Reviews

Reviews

With the release of his latest cookbook, The New Chesapeake Kitchen, the veteran author and owner of the newly named Gertrude's Chesapeake Kitchen is once again reimagining regional fare, not only because the bay has changed, but because he has changed.

With his dedication to the Chesapeake region, Gertrude's chef John Shields has been a mainstay on the culinary scene for decades. Give the gift of his recipes in his latest 274-page cookbook.

The perfect gift for lovers of all things Chesapeake. John Shields takes a 21st century look at what grows, swims or grazes in the Chesapeake Bay's watershed, with recipes that take local produce and proteins and instruct how to prepare it all simply and memorably.

There is a little bit of the Chesapeake Bay in my culinary heart, which looms large whenever I see John Shields has written a new cookbook. He brings back those recipes I associate with the region, writing about them so refreshingly they are new again. I feel so happy to have this book to read and cook from, and so will you.

John Shields has done an amazing job showing us how to preserve the traditions of the region while also respecting the environment around us—he understands how important it is to maintain our local food economies so that future generations can also know the beauty and the bounty of the Chesapeake Bay.

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About

Book Details

Publication Date
Status
Available
Trim Size
9
x
10
Pages
288
ISBN
9781421426501
Illustration Description
50 color photos, 1 line drawing
Table of Contents

Acknowledgments
Introduction
1. Starting the Day
2. Appetizing Bites
3. Soups and One Pots
4. Oven Fired
5. Pasta and Flatbread
6. Beans and Grains
7. Salad Bowl
8. Veggies Galore
9. Bread Basket
10

Acknowledgments
Introduction
1. Starting the Day
2. Appetizing Bites
3. Soups and One Pots
4. Oven Fired
5. Pasta and Flatbread
6. Beans and Grains
7. Salad Bowl
8. Veggies Galore
9. Bread Basket
10. Desserts and Sweet Treats
11. Puttin' It Up
12. Cheers!
Key Local Resources
Suggested Reading
Index

Author Bios
Featured Contributor

John Shields

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...
Featured Contributor

David W. Harp

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.