THE NEW CHESAPEAKE KITCHEN

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!

DESCRIPTION OF PRODUCTS

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

About the Author

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.

PRODUCTS DETAILS

Publisher ‏ : ‎            Johns Hopkins University Press; Illustrated edition (26 October 2018)

Language ‏ : ‎           English

Hardcover ‏ : ‎           288 pages

ISBN-10 ‏ : ‎.              1421426501

ISBN-13 ‏ : ‎            978-1421426501

Item Weight ‏ :       ‎ 1 kg 220 g

Dimensions ‏ : ‎       22.86 x 2.16 x 25.4 cm

Customer Reviews

Top Review from the country

In this new book, John Shields brings the food traditions of the Chesapeake Bay into the 21st century. With his deep knowledge of the food and the people of this region, and his decades of experience as the chef-ambassador for Chesapeake cooking, he overlays current concerns about the sustainability of fishing and farming around the Chesapeake Bay to create "plant-forward" recipes that are delicious and fully reflect the region. Crash cakes yield to crab soups, and invasive blue catfish gets pulled out of the Bay and onto our plates in John's new take on Baltimore "coddies" recast as "catties."

This is also the most beautiful of John Shields' cookbooks - I know because I have them all! The photos are just amazing and the food looks good enough to eat off the page!

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