The New Chesapeake Kitchen | Agenda Bookshop Skip to content
Please note that books with a 10-20 working days delivery time may not arrive before Christmas.
Please note that books with a 10-20 working days delivery time may not arrive before Christmas.
A01=John Shields
A13=David W. Harp
Age Group_Uncategorized
Age Group_Uncategorized
Author_John Shields
automatic-update
Category1=Non-Fiction
Category=WBN
Category=WQH
COP=United States
Delivery_Delivery within 10-20 working days
Language_English
MD
PA=Available
Price_€20 to €50
PS=Active
softlaunch

The New Chesapeake Kitchen

4.50 (6 ratings by Goodreads)

English

By (author): John Shields

The latest cookbook by the Culinary Ambassador of the Chesapeake encourages us to cook in a way that is not only healthy for us but also for the Bay.

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 cookingfresh and simple. In The New Chesapeake Kitchen, celebrated Maryland chef John Shields takes the best of what grows, swims, or grazes in the Bays 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. Youll find recipes for dozens of delicious dishes, from Aunt Bessies Crab Pudding and Hutzlers Cheese Bread to I Cant Believe Its Not Crab Cakes, Blue Cat Seafood Hash, and an array of savory soups, braised meats, luscious desserts, and green breakfast smoothieseven recipes for a locavore cocktail party!

See more
Current price €22.52
Original price €28.50
Save 21%
A01=John ShieldsA13=David W. HarpAge Group_UncategorizedAuthor_John Shieldsautomatic-updateCategory1=Non-FictionCategory=WBNCategory=WQHCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishMDPA=AvailablePrice_€20 to €50PS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 1225g
  • Dimensions: 229 x 254mm
  • Publication Date: 10 Dec 2018
  • Publisher: Johns Hopkins University Press
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781421426501

About John Shields

Chef John Shields is the co-owner and proprietor of Gertrudes Restaurant at the Baltimore Museum of Art. The host of PBSs 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.

We use cookies to ensure that we give you the best experience on our website. If you continue we'll assume that you are understand this. Learn more
Accept