John ShieldsAbout the Author:John Shields is the owner of Gertrude's Restaurant at the Baltimore Museum of Art. Often called "The Culinary Ambassador of the Chesapeake Bay," John has written three popular cookbooks on this regional cuisine: The Chesapeake Bay Cookbook; The Chesapeake Bay Crab Cookbook; and Chesapeake Bay Cooking with John Shields. John’s television series “Chesapeake Bay Cooking,” was based on the book of the same title. For the series John hit the road, interviewing folks around the Chesapeake and showing how they prepared their favorite regional dishes. His PBS television program, "Coastal Cooking with John Shields," currently airs nationwide. Coastal Cooking with John Shields is a companion to the series, highlighting foods from our American coastal regions -from Maine to Hawaii. About the Book: Coastal Cooking with John Shields Coastal Cooking with John Shields takes you from East Coast to West Coast, from South Coast to Gulf Coast on a truly American adventure. Like his previous books, this is a fond, lively, and personal look at foods both familiar and fancy and at the people who grow them, raise them, and cook them. The book examines the abundantly diverse and vibrant communities of America's coasts through the eyes and stories of the people who live there. Natives and immigrants, great chefs or home cooks, young or old, rich or not, it is through these folks that this fascinating part of America's many-layered culture comes alive. The more than 125 recipes range from quite simple, such as Basically Delicious Steamed Clams or Mussels to beautifully elaborate, such as Pan-Seared Halibut with Herbed Fennel Butter and Sweet Peas. Some recipes are traditional, such as Strawberry-Rhubarb Pie and some are up to the minute, such as Steamed Moonfish with Sesame-Chili sauce and Garlic Spinach. See this author at:
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