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Fresh and simple recipes that celebrate the bounty of the Chesapeake Bay regionâand protect its environmentâfrom a renowned Maryland chef. Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful âwe attempted to catch them with a frying pan.â That method sums up classic Chesapeake cooking?fresh and simple. In The New Chesapeake Kitchen, celebrated chef John Shields takes the best of what grows, swims, or grazes in the Bayâs 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. This scrumptious book, with beautiful full-color images by former Baltimore Sun Magazine photographer David W. Harp, urges readers to choose local, seasonal ingredients. Presenting what he dubs âBay- and body-friendly food,â Shields advocates for a plant-forward and sustainable diet. He presents creative and healthy choices, including one-pot recipes like Fishing Creek Seafood Chili, Old Line Veggie Creole Oyster Stew, and Spring Pea Soup with Tarragon-Truffle Oil. Also included are directions for canning, preserving, and fermenting. Shields offers many vegan- and vegetarian-friendly options, as well as innovative takes on Chesapeake classics. Youâll find dozens of delicious dishes, from Aunt Bessieâs Crab Pudding and Hutzlerâs Cheese Bread to âI Canât Believe Itâs Not Crabâ 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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