Dishing Up® Virginia
145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors
Seiten
2013
Storey Publishing LLC (Verlag)
978-1-61212-002-7 (ISBN)
Storey Publishing LLC (Verlag)
978-1-61212-002-7 (ISBN)
From colonial traditions through contemporary flavors, you’ll be amazed at the deliciously rich variety of Virginia’s cuisine. Patrick Evans-Hylton presents 145 delectable recipes celebrating the state’s oysters, blue crabs, peanuts, heirloom tomatoes, sweet potatoes, wine, and much more. Learn how to make Chesapeake Cioppino, Indian Butter Chicken, Black Cake, and scores of other regional delights. You’ll soon be pairing Classic Southern Slaw with Pulled Pork BBQ or Virginia Fried Chicken.
Patrick Evans-Hylton is a food writer and editor and intimately involved with the local Virginian food world. He is an instructor at the Culinary Institute of Virginia and co-hosts a local NPR radio show, “What’s Cooking Wednesday” and is the food reporter for “The Hamptons Roads Show” on the local Fox TV affiliate. He lives in Virginia.Marcel Desaulniers is a chef and part owner of the Trellis Restaurant in Williamsburg, Virginia.
| Erscheint lt. Verlag | 9.4.2013 |
|---|---|
| Illustrationen | Edwin Remsberg |
| Vorwort | Marcel A. Desaulniers |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Reiseführer ► Nord- / Mittelamerika ► USA | |
| ISBN-10 | 1-61212-002-4 / 1612120024 |
| ISBN-13 | 978-1-61212-002-7 / 9781612120027 |
| Zustand | Neuware |
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