×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

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

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

by Patrick Evans-Hylton, Marcel A. Desaulniers (Foreword by)
 

See All Formats & Editions

From colonial traditions through contemporary flavors, you’ll be amazed at the deliciously rich variety of Virginia’s cuisine. Patrick Evans-Hylton presents 145 delectable recipes celebrating the state’s oysters, blue crabs, peanuts, heirloom tomatoes, sweet potatoes, wine, and much more. Learn how to make Chesapeake Cioppino, Indian Butter

Overview

From colonial traditions through contemporary flavors, you’ll be amazed at the deliciously rich variety of Virginia’s cuisine. Patrick Evans-Hylton presents 145 delectable recipes celebrating the state’s oysters, blue crabs, peanuts, heirloom tomatoes, sweet potatoes, wine, and much more. Learn how to make Chesapeake Cioppino, Indian Butter Chicken, Black Cake, and scores of other regional delights. You’ll soon be pairing Classic Southern Slaw with Pulled Pork BBQ or Virginia Fried Chicken.

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.

Product Details

ISBN-13:
9781612120027
Publisher:
Storey Books
Publication date:
04/23/2013
Pages:
288
Sales rank:
359,460
Product dimensions:
7.30(w) x 9.20(h) x 0.70(d)

What People are Saying About This

Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen - Monica Bhide
I have lived in Virginia for the past ten years and have fallen in love with it. This book has made that love deeper. It is filled with delightful recipes and rich history, and Patrick showcases the state’s culinary heroes (people and peanuts!) throughout.

author of Chesapeake Bay Cooking with John Shields John Shields
Patrick virtually transports us to the splendor of the Virginian Kitchen, be it a historic plantation or Piedmont mountain cabin, and invites us to a seat at the table. This regional cuisine is an ever-evolving celebration of the bounty of Virginia.

Nathalie Dupree, author of Mastering the Art of Southern Cooking - Nathalie Dupree
Virginia was a pivotal part of the culture, food, and history of the South and the early colonies. Patrick Evans-Hylton has captured its essence, captivating readers and historians as well as cooks.

Meet the Author

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.

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

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews