California State University, Northridge WordmarkOviatt Library WordmarkOviatt Library Catalog Wordmark
Author Shields, John (John Edward)
Title Chesapeake Bay cooking with John Shields : the companion cookbook to the public television series / John Shields.
Published New York : Broadway Books, c1998.
Book Cover

 Special Collections & Archives  TX714 .S534 1998    DUE 05-25-18 12:00AM
Edition 1st ed.
Description xiv, 290 p., [8] p. of plates : ill. (some col.) ; 24 cm.
Bibliography Includes bibliographical references (p. 283) and index.
Contents Ingredients of the Chesapeake Region 9 -- Crabs 15 -- Oysters 67 -- Seafood 79 -- Soups and Stews 107 -- Chicken and Game Birds 129 -- Meat and Game 151 -- Salads 173 -- Vegetables and Other Side Dishes 187 -- Breakfast Dishes 205 -- Bread 221 -- Desserts 235 -- Preserves and Pickles 263 -- A Chesapeake Bay Resource Guide 273.
Summary 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).
Local Note Special Collections copy is signed by the author.
Barbara Fairchild; Gift; 2013.
Subject Cooking -- Chesapeake Bay Region (Md. and Va.)
Chesapeake Bay Region (Md. and Va.) -- Description and travel.
Genre Cookbooks.
ISBN 0767900286 (hardcover)
9780767900287 (hardcover)
OCLC number 36260002