The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places

Overview


As the cradle of American agriculture, Virginia's history has been molded by a way of life directly connected to the land. This colorful, graphically striking book captures the intimate relationship between the state’s identity and its agriculture with interviews, tours, sidebars, essays, and recipes, along with evocative illustrations and maps. Combining useful information, agricultural history, and recipes from Virginia's political leaders, celebrities, chefs, and farm families, noted author CiCi ...
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Overview


As the cradle of American agriculture, Virginia's history has been molded by a way of life directly connected to the land. This colorful, graphically striking book captures the intimate relationship between the state’s identity and its agriculture with interviews, tours, sidebars, essays, and recipes, along with evocative illustrations and maps. Combining useful information, agricultural history, and recipes from Virginia's political leaders, celebrities, chefs, and farm families, noted author CiCi Williamson has created a book that entertains and educates readers about the state’s land, people, and food. Throughout, Williamson highlights Virginia's traditional small-farm values, organic farming practices, and enlightened corporate farming programs. From a trip to historic Jamestown and Yorktown to a mariner's tour of the lower Chesapeake Bay to a weekend tour of central Virginia's wineries, the 17 driving tours sprinkled throughout the book encourage readers to discover historic farmsteads, museums, plantations, and more.
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Product Details

  • ISBN-13: 9780897324168
  • Publisher: Menasha Ridge Press
  • Publication date: 4/1/2003
  • Series: Best of American Farms Series
  • Edition description: 1ST
  • Pages: 336
  • Product dimensions: 8.78 (w) x 11.32 (h) x 0.98 (d)

Meet the Author

The author of five cookbooks, CiCi Williamson has been writing a weekly food
column in numerous newspapers across the country for 21 years. She's also a travel writer and photographer who has visited more than 80 countries and written hundreds of travel articles. But the McLean, Virginia resident always returns home thinking her state is the most beautiful and diverse.
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Read an Excerpt

Fish and Shellfish Introduction
As the sun rises and its coppery reflection shimmers on Chesapeake Bay, Virginia's "watermen" (commercial fishermen) are already on their job of landing 500 million pounds of seafood a year. Soon they will point their skipjacks (historic bay sailboats) and oyster boats toward the marshy shores and beckoning sea grasses to deposit their catch.
What's for dinner tonight? Take your pick from almost 300 species: Saltwater fish and shellfish or freshwater fish. Saltwater mixes into the Bay from the Atlantic Ocean. Freshwater flows from the Bay's 48 major rivers and 100 small tributaries. Thus the Bay can support both fresh and marine life forms, plus those that can tolerate fluctuating salt levels.
The great Chesapeake Bay dominates coastal Virginia. Its marshlands offer shelter for millions of migrating waterfowl; its tides nurse the state's network of creeks and rivers. Broad sloughs, coves, wetlands, and tidal ponds intermingle and embrace three lush, green "necks" (peninsulas) cut out by the long, wide mouths of the Potomac, Rappahannock, York and James Rivers.
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  • Anonymous

    Posted September 15, 2003

    Great book and a great lady

    I am a Culinary Arts student at Virginia Intermont College in Bristol, Va. I recently had the chance to not only see this book, but to meet CiCi Williams herself. She has some great recipes in here and she did a lot of researching in writing this book also. She told us herself about how much she really learned about cooking, the people, and the places in Virginia. This book has been added to our Culinary Library.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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