Other books that might interest you

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  Chesapeake Bay Cooking with John...

  John Shields

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  Discover the cuisine and the character of the Chesapeake Bay with the twenty-fifth-anniversary edition of this collection of over 200 regional, seasonal recipes. 
   
  Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated for a James Beard Award, the book was praised for its inspiring heritage recipes and its then-revolutionary emphasis on cooking with local and seasonal ingredients. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people. 
   
  In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Readers will learn how to prepare over 200 recipes from the Mid-Atlantic region, including panfried rockfish, roast mallard, beaten biscuits, oyster fritters, and Lady Baltimore cake. Best of all, they’ll learn everything they need to know about crabs?the undisputed star of Chesapeake cuisine?featured here in mouthwatering recipes for seven different kinds of crab cakes. 
   
  Extensively 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. 
   
  “Long 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 Sautéed Peanuts, and make the quirky relish known as chow-chow.” —April Fulton, National Geographic’sfood blog, The Plate 
   
  “John knows and loves the Chesapeake as only a native can. One of the best regional American cookbooks you’ll ever find.” —Gourmet 
   
  “For those who are not familiar with the “good old down home” taste of cooking by a native of the Chesapeake Bay region, John Shields brings you an experience you'll never forget. For those of us who are fortunate enough to be a part of this region, Mr. Shields reminds us of the experience we’ll always remember.” —The Honorable William Donald Schaefer, former governor of Maryland

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  Seasonal European Dishes

  Elisabeth Luard

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  From the award-winning food writer: “A fascinating collection of recipes and folklore that shows how the year used to be structured around feasts” (The Telegraph).   From all over Europe—Scotland to the Mediterranean, Hungary to Cornwall—Elisabeth Luard has collected descriptions of traditional feasts and festivals, many of which she has experienced first hand, and hundreds of recipes for the dishes appropriate to them.   As well as being a unique and wonderfully readable cookbook, Seasonal European Dishes (previously published as European Festival Food) is written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard’s food writing. The recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.   Starting with December, the book is organized according to the months of the year, and so it importantly also reminds us of the cycle of seasonality that is now once again regarded as the natural and much more enjoyable way to shop and eat.  

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  Simply Citrus

  Marie Asselin

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  The author of the award-winning blog Food Nouveau shares tips, techniques and recipes for using citrus to add beauty and bite to your meals all year long. This beautifully photographed book contains sixty recipes that make clever use of fresh citrus fruits, from basic lemons, limes, and oranges, to more exotic mandarins, grapefruit, pomelos, and kumquats—as well as citrus products such as yuzu juice, orange blossom water, and preserved lemons. In chapters organized by fruit, food blogger Marie Asselin demonstrates how citrus can liven up almost any dish.Here you’ll find recipes for a variety of appetizers, soups, salads, main dishes, desserts, and drinks. Jalapeño Crab Cakes with Corn Salsa, Broiled Fish Tacos with Avocado-Grapefruit Salsa, Orange and Ginger Pork Sliders with Slaw; Coconut Lemon Bars; Orange, Date, and Walnut Cake with Orange Butterscotch Sauce; Grapefruit and Pomegranate Pavlova; and Maple Paloma Cocktail are just a few of the delightful dishes included in this zesty cookbook.

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  Kevin Belton’s New Orleans...

  Kevin Belton

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  The third book from the star of New Orleans Cooking with Kevin Belton spotlights the festivals and celebrations of the Big Easy and surrounding areas. Kevin Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans.

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  The Everything Cake Mix Cookbook

  Sarah K. Sawyer

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  Think of delicious Pumpkin Bread, Chocolate Hazelnut Cake, and Cheddar Herb Scones homemade from scratch. But who has that kind of time? You can cut your kitchen duty considerably by using the secret ingredient: cake mix! In this unique cookbook, author Sarah K. Sawyer shows readers how to bake all of the classics—and some new surprises—using cake mix. Recipes include:French Toast CasseroleRocky Road BarsPotato PancakesGreen Tea CupcakesRhubarb Strawberry CrumbleComplete with chapters for vegetarians, vegans, and those who have food allergies, this is the perfect cookbook for anyone who wants to cut corners but still present a delicious homemade product. No one will ever know that it’s only semi-homemade!

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  The Everything Cast-Iron Cookbook

  Cinnamon Cooper

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  “A great collection of recipes and information for the indispensable piece of cookware every kitchen should have.” —Helge Pedersen, owner, Salted Pig 
   
  Every chef worth her skillet knows cast iron beats nonstick every time! In The Everything Cast-Iron Cookbook, you’ll learn how easy it is to create healthy and delicious recipes with these versatile pans. Food writer and cast-iron enthusiast Cinnamon Cooper shows you how to make 300 mouth-watering recipes, including:Quinoa and Beef-Stuffed Acorn SquashSeared and Roasted Pork BellySmoked Turkey ChiliRoasted Tomatillo and Green Chili SauceIcelandic Sugar-Glazed PotatoesShrimp and Avocado Pasta with a Tequila Tomato SauceFresh Fig MuffinsUpside-Down Apple Pie 
   
  From fried chicken as scrumptious as Grandma’s to spicy exotic Palak Paneer, these recipes will satisfy all year long. And this cookbook guides you though purchasing, seasoning, and cleaning your cast-iron pans. Cooking with cast iron proves what once was old is new again! 
   
  “This is the best resource around for making the most out of that treasured cast-iron skillet or pot. And if you’re new to cast iron, this book will have you (and your cookware) seasoned in no time.” —Wendy McClure, author and BUST magazine columnist 
   
  “Make room in your cupboard for cast iron, room on your bookshelf for her creative book, and room for seconds with her unique recipes.” —Doyle and Barbara Bailey, Cast Iron Cookware Shop

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