Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay

Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay

by Lucie Snodgrass
     
 

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From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass’s compilation of 150 delicious recipes from the Old Line State’s most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and — of course — crab cooked every

Overview

From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass’s compilation of 150 delicious recipes from the Old Line State’s most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and — of course — crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live.

Editorial Reviews

Publishers Weekly - Library Journal
Though best known for the crab, this regional collection from farmer Snodgrass proves that Maryland has a wide variety to offer diners. Profiles of farmers, vendors and producers, many of whom offer their personal recipes, are interspersed among 150 recipes for mains, soups, salads, and desserts that showcase seasonal ingredients and Maryland favorites. As expected, there is plenty of seafood, including elegant Clams Mornay in Puff Pastry as well as roll-up-your-sleeves steamed crabs and the state's signature crab cakes (both baked and fried). There are surprises as well, however, among them a sweet-and-savory Maple-Bison Meat Loaf from Savage River Lodge and a plum tart with baked custard and hazelnuts. Though dominated by simple, flavor-packed dishes like Spring Greens Nests with Fontina Cheese, cooks in search of a challenge will find it in Café des Artistes' Crab Imperial (a baked dish of fresh oysters topped with a rich cheese and crab mixture) and the daunting Iberico-Red Wattle Pork with Mixed Bean Ragout (a 40-ingredient, multi-step masterpiece from Frederick, Maryland's Volt restaurant). Though few readers will be able to share in the New England bounty of fresh spring rockfish (aka striped bass), seafood fans and Yankees-at-heart should appreciate this fresh, seasonal collection.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
U.S. Senator Barbara A. Mikulski (D-Md.)

“I’m delighted to see a book that puts the spotlight on the Maryland farmers, watermen and chefs who work so hard to bring us fresh, local, and seasonal foods. Dishing Up Maryland reminds us not just of Maryland’s legendary culinary offerings, but of the role we all play in sustaining a robust farm economy.”
Chicago Tribune

“There’s more to Maryland’s culinary attractions than just crab cakes and oysters...and this beautifully illustrated book proves it.”
Library Journal
Snodgrass, a Maryland farmer and journalist, uses interviews and Remsberg's colorful photographs of local farmers to create a foodie travel guide (contact information is also included). Basic recipes, organized by season and accessible to novices, for Chicken Stock, Vegetable Stock, and Basic Piecrust accompany Maryland Steamed Crabs, featuring a useful note on cooking crabs, and Grilled Sirloin Tip Roast with Coffee Spice Rub, a treat for coffee lovers. Recommended for easterners and area libraries.

Product Details

ISBN-13:
9781603425278
Publisher:
Storey Books
Publication date:
04/17/2010
Pages:
288
Sales rank:
377,434
Product dimensions:
7.40(w) x 9.20(h) x 0.80(d)

Meet the Author

Lucie Snodgrass is an award-winning author whose food writing has appeared in The Washington Post, Baltimore Sun, and Vegetarian Times.  She is the co-author of Green Roof Plants:  A Resource and Plant Guide, published by Timber Press. She lives, writes, and cooks on her farm in northeastern Maryland.

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