Maryland Seafood Cookbook III PDF Download

Author: Office of Seafood Marketing
Publisher: Collart Enterprises
ISBN: 9780940056138
Category : Cooking
Languages : en
Pages : 68

View

Book Description

Author: Seafood Marketing Association Staff
Publisher:
ISBN: 9780940056114
Category : Cooking
Languages : en
Pages : 44

View

Book Description

Author: Maryland Department of Agriculture Staff
Publisher: Maryland Department of Agriculture
ISBN: 9781885457028
Category : Cooking
Languages : en
Pages : 72

View

Book Description

Author: Maryland. Seafood Marketing Authority
Publisher:
ISBN:
Category : Cooking (Seafood)
Languages : en
Pages : 0

View

Book Description

Author: Seafood Marketing Association Staff
Publisher:
ISBN: 9780940056121
Category : Cooking
Languages : en
Pages : 74

View

Book Description

Author: Maryland Department of Agriculture Staff
Publisher:
ISBN: 9781885457004
Category :
Languages : en
Pages : 48

View

Book Description

Author: Lucie Snodgrass
Publisher: Storey Publishing, LLC
ISBN: 1603423559
Category : Cooking
Languages : en
Pages : 289

View

Book Description
From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass’s compilation of 150 delicious recipes from the Old Line State’s most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and — of course — crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live.

Author:
Publisher:
ISBN: 9781885457042
Category : Cooking (Seafood)
Languages : en
Pages : 0

View

Book Description

Author: Judy Colbert
Publisher: Pelican Publishing Company
ISBN: 1455615048
Category : Cooking
Languages : en
Pages : 278

View

Book Description
This guide to the Chesapeake Bay crab culture includes dozens of recipes, a history of Bay crabs, and illustrated instructions on buying and cleaning the popular crustacean. As the main ingredient in chowders, pastas, and appetizers, the taste of blue crab is part of life in the Chesapeake Bay area, a region steeped in crab culture. Home to the oldest commercial fishing industries in the country, it provides approximately one-third of the crabs consumed in the United States. Not only does this compilation of crab heritage contain tips on how to steam a crab without losing the claws, it is also a useful tool to take to the docks or market. A handy glossary helps readers tell the difference between a Jimmy and a Sally, not to mention a jumbo and a swamp dog. After listings of themed festivals and museum profiles early in the book, hearty recipes fill the pages with Crab Spring Rolls, Roasted Corn and Crab Chowder, Deviled Crab-Filled Crepes, and many more culinary delights.

Author: Helen Avalynne Tawes
Publisher: Schiffer Publishing
ISBN: 9780764338199
Category :
Languages : en
Pages : 192

View

Book Description
Born and brought up in Crisfield on Maryland's Eastern Shore, Helen Avalynne Tawes (1898âe"1989) gained her knowledge of Maryland cookery as most Maryland girls did in those times: at her mother's elbow. As the wife of Maryland Governor J. Millard Tawes, she spent many hours experimenting in her kitchen, perfecting the familiar recipes and refining them for the busy modern homemaker.The result was a book, first published in 1964, that blended traditional favorites--from Sweet Pickled Watermelon and Mama's Chow Chow to Maryland Beaten Biscuits, Sweet and Easy Corn Pudding, and Panned Oysters--with elegant dishes served to guests at the governor's mansion, such as Maryland's Finest Crab Imperial, Diamondback Terrapin Soup, Superb Stuffed Shad, and Lady Baltimore Cake."The glory of Maryland food," says Mrs. Tawes in her introduction to the book, "is that contains an extraordinary number of flavors that are exquisite and individual--oysters, crabs, terrapin, clams, poultry, hot breads, game, and fish. ¦It is not the mere lavish use of rich ingredients that produces excellence, but an appreciation--precise, intense, and respectful--on the part of the cook, of the individual flavor of the food being prepared."This new printing of My Favorite Maryland Recipes should bring a younger generation what Mrs. Tawes wished her earlier readers "much joy in good eating."