Dishing Up? Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

Overview

Explore Virginia's rich culinary history with recipes that celebrate everything from heirloom crops and local wines to Virginia peanuts and Smithfield ham. The state's prized ingredients are featured in favorite dishes from popular restaurants, recipes for fresh local fish, and even historical preparations, such as a crab cake recipe first published in 1726. For special occasions, you'll be delighted by complete menus for a classic Sunday supper, a five-course seafood sampler, and three other celebrations. Add a ...

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Dishing Up Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

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Overview

Explore Virginia's rich culinary history with recipes that celebrate everything from heirloom crops and local wines to Virginia peanuts and Smithfield ham. The state's prized ingredients are featured in favorite dishes from popular restaurants, recipes for fresh local fish, and even historical preparations, such as a crab cake recipe first published in 1726. For special occasions, you'll be delighted by complete menus for a classic Sunday supper, a five-course seafood sampler, and three other celebrations. Add a bottle of Virginia's world-class wine, and your feast is complete.

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Editorial Reviews

Gloucester-Mathews Gazette-Journal
The book takes you on a culinary tour of Virginia from the shorelines of the east to the mountains of the west and into the Piedmont region, citing a great deal of history page after page intermingled with each of the area's native recipes.
Daily Press
The book is a lively dose of history, personalities and the state’s diverse foodways.
Charlotte Gazette
Striking the perfect balance between classic and modern recipes, Dishing Up® Virginia paints a picture of the current Virginia food scene.
Virginia Gazette

The book takes you on a culinary tour of Virginia from the shorelines of the east to the mountains of the west and into the Piedmont region, citing a great deal of history page after page intermingled with each of the area's native recipes.

Virginia Living Magazine

The book is a lively dose of history, personalities and the state’s diverse foodways.

The Midwest Book Review

Striking the perfect balance between classic and modern recipes, Dishing Up® Virginia paints a picture of the current Virginia food scene.

From the Publisher

The book offers a wealth of American history accompanied by delicious dishes which run the gamut from fried chicken and cheese straws to Blue Cheese Ice Cream and Candied Bacon.

A colorful compendium of the best ways to put the Commonwealth’s indigenous bounty to use.

Lovely color photos belend with insights on Virginia's culture and cuisine that will attract any purchasing books for regional American cookery collections.

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Product Details

  • ISBN-13: 9781612120027
  • Publisher: Storey Books
  • Publication date: 4/23/2013
  • Pages: 288
  • Sales rank: 400,455
  • Product dimensions: 7.30 (w) x 9.20 (h) x 0.70 (d)

Meet the Author

Marcel Desaulniers is a chef and part owner of the Trellis Restaurant in Williamsburg, Virginia.

Patrick Evans-Hylton is a food writer and editor and intimately involved with the local Virginian food world. He is an instructor at the Culinary Institute of Virginia and co-hosts a local NPR radio show, “What’s Cooking Wednesday” and is the food reporter for “The Hamptons Roads Show” on the local Fox TV affiliate. He lives in Virginia.

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Table of Contents

Acknowledgments

Foreword by Marcel A. Desaulniers

Dishing It Up

1 Hampton Roads and the Chesapeake Bay Region

2 Richmond and Southern Virginia

3 Central Virginia and Wine Country

4 The Capital Region and Northern Virginia

5 The Shenandoah Valley and Western Virginia

Recipes by Category

Recipe Contributors and Suppliers

Index

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