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The New Chesapeake Kitchen

John Shields


  • Hardcover
    $58.45
PUBLISHED: 15th October 2018
ISBN: 9781421426501
The New Chesapeake Kitchen
$58.45
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  • Hardcover
    $58.45
PUBLISHED: 15th October 2018
ISBN: 9781421426501

Publisher Description

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!

Author Biography

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.

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 Desserts and Sweet Treats 11 Puttin' It Up 12 Cheers! Key Local Resources Suggested Reading Index

Review

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. Baltimore Magazine 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. Baltimore Sun 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. Edible DC

Product Details

Author
John Shields
Audience Age
18
Publisher
Johns Hopkins University Press
Year
2018
Photographer
David W. Harp
ISBN-10
1421426501
ISBN-13
9781421426501
Format
Hardcover
Country of Publication
United States
Illustrations
1 Line drawings, black and white; 50 Illustrations, color
Pages
288
Publication Date
2018-10-15