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

Overview

The sweet and classic fresh taste of crab cakes may be Maryland’s signature flavor, but it’s only a part of what the Old Line State has to offer. More than 28 million people visit Maryland every year, spending billions of dollars, much of it on food. Those who live in Maryland year-round care deeply about the quality of their food and its origins; they support local farms and take pleasure in creating recipes built around farm-fresh products.

Dishing Up® Maryland focuses on the ...

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

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Overview

The sweet and classic fresh taste of crab cakes may be Maryland’s signature flavor, but it’s only a part of what the Old Line State has to offer. More than 28 million people visit Maryland every year, spending billions of dollars, much of it on food. Those who live in Maryland year-round care deeply about the quality of their food and its origins; they support local farms and take pleasure in creating recipes built around farm-fresh products.

Dishing Up® Maryland focuses on the rich diversity of Maryland’s native foods and food producers and includes 150 recipes, as well as food lore; advice on where to visit; and profiles of local food producers, chefs and restaurants, and fishermen and crabbers.

Southern Fried Chicken, Roasted Turnips and Rutabagas, Corn and Quinoa Salad with Lemon Mint Dressing, and the beloved Smith Island Cake celebrate strong traditions and the best tastes of fall, winter, and spring. Summer, everyone’s favorite season for celebrating local freshness, is spent grilling in suburban backyards and enjoying the shore; dishes like Strawberry Shortcake with Biscuits, Corn Fritters with Sweet and Spicy Dipping Sauce, and Rockfish Kabobs in Greek Marinade define the lazy days of the season.

And then there are the crabs. What would a Maryland cookbook be without a mouth-watering collection of crab recipes? Hot and Spicy Crab Dip, Kathleen’s Crab Salad, Fried Crab Cakes with Dijon Mustard, Pan-Fried Soft-shell Crabs, Crab Bisque, and many more fresh takes on Maryland’s best-loved food will delight natives and visitors alike.

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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.
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Product Details

  • ISBN-13: 9781603425278
  • Publisher: Storey Books
  • Publication date: 4/17/2010
  • Pages: 288
  • Sales rank: 421,326
  • 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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Sort by: Showing all of 3 Customer Reviews
  • Posted April 8, 2010

    A cookbook that will make you look forward to cooking and eating!

    When I heard about Dishing Up Maryland by Lucie Snodgrass, this is what I expected: A few recipes, a few pictures, and a list of where you can find things in Maryland (including a map and contact information), possibly even a list of farmer's markets or websites that will direct you to them. I also expected the author to talk about CSAs and possibly even list some of them or include a website.

    What I expected is not what this cookbook is---BUT that's okay. I still love it! This cookbook is a treasure whether you live in Maryland or in the surrounding areas, or you once lived in Maryland (it will evoke nostalgic feelings in your heart), or you live somewhere else and you are a firm believer in local agriculture and are encouraged to hear the stories of small farmers and cooks who believe in the same things.

    So, what is in this cookbook?
    + A lot of wonderful pictures
    + Recipes that will make your mouth water--they will make you want to cook, and of course to eat as well!
    + Recipes separated by season to make it easier to use the special fruits and vegetables that are available in Maryland at different times of the year.
    + Stories about cooks, inn keepers, farmers, and crabbers in Maryland
    + Interesting information about fruits and vegetables (I learned a lot about asparagus and soft-shelled crabs!)
    + An alphabetized list of some of the farms in Maryland. I assume that there are more. I know there are more that have CSAs locally in Harford County that weren't listed, so that leads me to assume that this is only a partial list.

    The recipes are not ones that you will generally make any night of the week (though some of them are) if you have kids, like I do. But, they are recipes that you could make for special occasions and ones that will remind you how yummy good food is (and how it really is worth the work!). I will mention though that the recipes I made last night were very easy (there's a wide variety of easy and more complicated recipes) and well written.

    A cookbook isn't really a good one, in my humble opinion, unless the recipes taste as good as they sound! Last night I made the Apple Bread and I couldn't wait until morning to have more for breakfast. I am certain it will become a recipe regularly requested in my house. It definitely isn't lowfat, but it was quite the treat. I also made a pear, pecan, and chicken salad. It was quite good as well. I look forward to trying more recipes!

    1 out of 1 people found this review helpful.

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    Posted June 3, 2010

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    Posted May 8, 2010

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