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John Shields, author of Chesapeake Bay Cooking and host of the public television series Coastal Cooking in America with John Shields, traveled from Maine to Miami and Big Sur to Baja to bring back the best of America’s coastal cuisine. The recipes encompass much more than seafood and include all of the ingredients—meat, poultry, game, fruits and vegetables in abundance—that have made the coastal parts of America particularly rich in culinary traditions.
Come along with John Shields to a New England clambake (complete with instructions on how to make an authentic one on a beach), dig into Cheese and Garlic Grits with Shrimp and Tasso Gravy in Baton Rouge, sample Savannah She-Crab Soup, savor California Cobb Salad or Big Apple Clam Chowder, and finish off with a luscious Dulce de Leche Bread Pudding.
This treasury of the very best recipes from professional chefs and local folks alike will expand your culinary horizons. His voyage of discovery led John Shields to the heart of Miami, both Little Haiti and Little Havana, where he learned the secrets of Haitian-Style flounder from Miss Liliane Nerette Louis, a vibrant neighborhood personality, as well as the Arroz con Pollo a la Cubano from chef Tony Piedra at the renowned Versailles restaurant.
In Oregon, John visited Tillamook County, where the cows outnumber the people, and sampled their famous cheddar in Tillamook Cheddar Cheese and Lager Soup, then ventured north to Blake Island, across the bay from Seattle, where he took part in the native American tradition that celebrates the wild Pacific salmon with an annual roast. He re-creates the experience for home cooks with a planked salmon recipe from Portland’s acclaimed Wildwood restaurant. On the Louisiana bayou, he uncovered the trick to a proper Crawdaddy Boil, then hopped a plane to Hawaii, where he found a recipe for a succulent stew using oxtails or lamb shanks and just three other ingredients that has become a part of his personal repertoire. Along the way, he collected beloved recipes for hometown favorites across the country—Boston-Style Baked Beans, South of the Mason-Dixon Line Cornbread, Bayou Seafood Gumbo, and many, many more.
The companion volume to the television series, Coastal Cooking with John Shields will give you everything you need to bring the bountiful flavors found along America’s coastline into your own kitchen.
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The recipes of chefs and other food profressionals are undoubtedly delicious, but dishes perfected over time are proven winners. This is the fare of Coastal Cooking, John Shields's collection of 125 recipes from the Atlantic, Pacific, Gulf Coasts, and Hawaii. Shields journeyed far and wide to retrieve recipes such as Bar Harbor Lobster Bisque, Seabolt Smokehouse Salmon Cakes, Leroy's Punta Gorda Shrimp Creole, and Herb-Roasted Rack of Oregon Lamb--food that reflects the rich gastronomic life of our water-skirting regions. His collection is wonderfully varied, saluting not only classic dishes, but unusual fare like Salinas Bibb Salad with Gorgonzola and Toasted Hazelnuts, Arroz con Pollo a la Cubano, and Mussels with Smoked Salmon and Cream--in short, a native American cuisine that's rarely been as originally or comprehensively compiled.
The book also includes bread formulas, such as Esalen Zucchini Poppyseed Bread and Old-fashioned Hushpuppies, and desserts like Cannon Beach Marionberry Cobbler and Choclate Velvet Cheesecake. In addition, Shields provides comprehensive ingredient info plus regional snapshots, as he calls them, of Tangier Island, Virginia, among other recipe sources. Recipe headnotes offer information about contributors, and color photos throughout illustrate dishes or depict regional scenes. -–Arthur BoehmFrom the Inside Flap:
In Coastal Cooking with John Shields, the companion volume to the new public television series debuting in September 2004, celebrated chef John Shields expands his horizons to take readers on a spirited exploration of America's shoreline cuisines.
Readers will feast on the very best American recipes collected from professional chefs and locals alike. They?ll enjoy a New England clambake, sample Savannah She-Crab Soup, dig into soul food in Baton Rouge, savor North Beach Ciopinno, take part in a Hawaiian luau, and finish with a slice of Key Lime Pie.
From seafood classics like Old Reliable Fried Calamari, Bayou Seafood Gumbo, and Wildwood Planked Salmon, to Maple Glazed Duck Breast with Mushroom Spaetzel, Joan's Official Baked Beans, Low Country Comforting Rice Pudding, here is the entire wealth of cooking from the Atlantic, Pacific, and Gulf Coast regions.
Illustrated throughout with stunning location and food photography, Coastal Cooking with John Shields is ideal for home cooks looking for the best recipes for their own local favorites, or seasoned travelers who want to re-create America?s best regional dishes in their home kitchens.
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Book Description Broadway. Hardcover. Condition: New. 0767915356 Ships promptly from Texas. Seller Inventory # Z0767915356ZN
Book Description Broadway, 2004. Hardcover. Condition: New. Seller Inventory # DADAX0767915356
Book Description Broadway, 2004. Condition: New. book. Seller Inventory # M0767915356
Book Description Broadway, 2004. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0767915356
Book Description Broadway. Hardcover. Condition: New. 0767915356 New Condition. Seller Inventory # NEW7.0333213