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Storey
May 2010
On Sale: April 24, 2010
288 pages
ISBN: 1603425276
EAN: 9781603425278
Paperback
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Cookbooks
The sweet and classic fresh taste of crab cakes may be Marylandβs signature flavor, but itβs 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 Marylandβs 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, everyoneβs 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, Kathleenβs Crab Salad, Fried Crab Cakes with Dijon Mustard, Pan-Fried Soft-shell Crabs, Crab Bisque, and many more fresh takes on Marylandβs best-loved food will delight natives and visitors alike.
Interviews for Dishing Up Maryland
Interview with Lucie Snodgrass Dishing Up Maryland March 24, 2010
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