On Sale: April 24, 2010
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The sweet and classic fresh taste of crab cakes may be
Maryland’s signature flavor, but it’s only a part of what
the Old Line State has to offer. More than 28 million
people visit Maryland every year, spending billions of
dollars, much of it on food. Those who live in Maryland
year-round care deeply about the quality of their food and
its origins; they support local farms and take pleasure in
creating recipes built around farm-fresh products.
Dishing Up Maryland focuses on the rich diversity
of Maryland’s native foods and food producers and includes
150 recipes, as well as food lore; advice on where to
visit; and profiles of local food producers, chefs and
restaurants, and fishermen and crabbers.
Southern Fried Chicken, Roasted Turnips and Rutabagas,
Corn and Quinoa Salad with Lemon Mint Dressing, and the
beloved Smith Island Cake celebrate strong traditions and
the best tastes of fall, winter, and spring. Summer,
everyone’s favorite season for celebrating local
freshness, is spent grilling in suburban backyards and
enjoying the shore; dishes like Strawberry Shortcake with
Biscuits, Corn Fritters with Sweet and Spicy Dipping
Sauce, and Rockfish Kabobs in Greek Marinade define the
lazy days of the season.
And then there are the crabs. What would a Maryland
cookbook be without a mouth-watering collection of crab
recipes? Hot and Spicy Crab Dip, Kathleen’s Crab Salad,
Fried Crab Cakes with Dijon Mustard, Pan-Fried Soft-shell
Crabs, Crab Bisque, and many more fresh takes on
Maryland’s best-loved food will delight natives and
Interviews for Dishing Up Maryland
Interview with Lucie Snodgrass Dishing Up Maryland March 24, 2010
3 comments posted.
Re: Dishing Up Maryland
Broom's Bloom Dairy
(Sheila True 6:03pm March 27, 2010)
I love books about food. Hopefully it will have a recipe or two.
(Sharon Baker 4:34pm April 25, 2010)
This looks like a awesome CookBook!!! answer is Broom’s Bloom Dairy in Harford County
(Lori Barnes 2:11pm April 27, 2010)
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