Description
Book SynopsisExtensively updated, this edition includes a new chapter on Chesapeake libations, which features Shields's closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary.
Trade ReviewLong 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 Sauteed Peanuts, and make the quirky relish known as chow-chow. -- April Fulton National Geographic's food blog, The Plate
Table of ContentsPreface
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
