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Long before it was trendy to serve sustainable, local, and organic food, Maryland native Shields was doing it at Gertrude’s, a modest modern restaurant tucked inside the Baltimore Museum of Art. This fall he reissued his prescient chronicle of the waterman’s way of life and traditional cooking on the mid-Atlantic coast. It includes how to ‘pick’ steamed crabs (seasoned with Old Bay, natch), prepare country sides like Green Beans With Country Ham and Sautéed Peanuts, and make the quirky relish known as chow-chow.
John knows and loves the Chesapeake as only a native can. One of the best regional American cookbooks you'll ever find.
For those who are not familiar with the 'good old down home' taste of cooking by a native of the Chesapeake Bay region, John Shields brings you an experience you'll never forget. For those of us who are fortunate enough to be a part of this region, Mr. Shields reminds us of the experience we'll always remember.
John Shields is a great friend of the Chesapeake Bay and the Chesapeake Bay Foundation. Having grown up in Baltimore and having also spent time on the West Coast, John knows the Bay up close and from a distance. He understands that everything is connected, that how we cook and eat relates to where we live. He knows we are stewards of our world and the that great bounty of the Chesapeake Bay can be restored and once again sustain us. His Chesapeake Bay Cooking with John Shields captures the magic of Chesapeake regional cuisine and culture. It is his best book yet.
About
Book Details
Publication Date
Status
Available
Trim Size
7
x 10
Pages
360
ISBN
9781421418179
Illustration Description
56 halftones
Table of Contents
Preface
Acknowledgments
Introduction
Ingredients of the Chesapeake Region
Crabs
Oysters
Seafood
Soups and Stews
Chicken and Game Birds
Meat and Game
Salads
Vegetables and Other Side Dishes
Breakfast Dishes
Breads
D
Preface
Acknowledgments
Introduction
Ingredients of the Chesapeake Region
Crabs
Oysters
Seafood
Soups and Stews
Chicken and Game Birds
Meat and Game
Salads
Vegetables and Other Side Dishes
Breakfast Dishes
Breads
Desserts
Preserves and Pickles
Libations
A Chesapeake Bay Resource Guide
Bibliography
Index
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...Resources
