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Maryland's Chesapeake: How the Bay and Its Bounty Shaped a Cuisine
Ebook Free Maryland's Chesapeake: How the Bay and Its Bounty Shaped a Cuisine
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About the Author
Kathy Wielech Patterson has written everything from auction catalogs to fine jewelry appraisals to reports on social welfare issues. It wasn't until she started the food blog, Minxeats.com, that she realized she most loved writing about food. In addition to blogging, Kathy has also written for Baltimore Magazine and Food Republic.Neal Patterson, for many years a writer in the financial industry, is primarily a fiction writer. He's contributed to the anthologies The Dead Walk! and Hey Kids, Comics!, and the website, Channel 37: Serial Science Fiction from the Distant Reaches of UHF. He’s also the author of The Codename: Carla Casebook, published in 2014.Together, the Pattersons are known as the Baltimore Dining Duo and have written for local magazines Discover Baltimore and Towson Life. They are the authors of Food Lovers' Guide to Baltimore and Baltimore Chef’s Table.
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Product details
Paperback: 224 pages
Publisher: Globe Pequot Press (August 1, 2016)
Language: English
ISBN-10: 1493017918
ISBN-13: 978-1493017911
Product Dimensions:
7.5 x 0.5 x 9.2 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
10 customer reviews
Amazon Best Sellers Rank:
#498,202 in Books (See Top 100 in Books)
I always look forward to the Pattersons' books. They deliver delicious recipes with clear instructions and mouthwatering photographs. This one is no exception, but it is so much more. The recipes illuminate the larger text, a history of the Chesapeake and its culinary resources. The story of the Bay, as Marylanders refer to it, is fascinating. The Pattersons take us from the formation of the estuary, through early man, the Native Americans, colonialization and up to modern day, all from the perspective of Maryland agriculture. As a native, I learned so much about a history I thought I knew. The witty text puts you in the mood to cook and the recipes don't disappoint. There is a good mix of innovative, with lots of traditional favorites. I certainly appreciate the inclusion of a recipe for my grandmother's specialty, Black Walnut Cake. There's even a shoutout to my favorite acquired taste, hominy. Yay! The book is a must have for hungry locals and homesick native borns. I learned a lot and I will be doing a lot of cooking using the book.
This book has much to recommend it. It is full of beautiful photos, lots of history and information about the bay and its inhabitants (marine and otherwise) and recipes which are made using the bounty of the United States' largest estuary. Did you know pearls don't come from oysters?
A beautifully written and photographed history of the Chesapeake Bay and its influence on the agriculture and cuisine touched by its waters. The writing is fast-paced, witty, and full of details not known to this native of the Land of Pleasant Living. Lots of recipes from the authors as well as renowned chefs from around the region, ranging from the basics to the gourmet, and including not only the region's bounteous seafood, but the fruits of local farms. The accompanying photos beautifully illustrate and illuminate the text and the recipes. A must-have addition to the library of any foodie, as well as anyone who enjoys the bounty of our beloved Bay.
Md food, the best!b
Never have I had such a handy guide to the history, culture and food of the Chesapeake. Eminently readable, and lush with language and passion for its subject, the Patterson's have struck gold with this gem of a book. This follows after their earlier reads of the foods of Baltimore, the chefs and restaurants that make it. Great fun! Highly recommended.
recipes and history
Gave as a gift.
Excellent, insightful window into the importance of and contributions made by the Chesapeake Bay - from an historical, ecological, and culinary viewpoint.Beautiful photography and excellent recipes [ranging from the simple and earthy to the elegant] from esteemed local chefs.I am now purchasing a copy for my adventurous cooking son who loves the bay.Thank you, Kathy and Neal!A labor of love.
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