Dishing Up: Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

Patrick Evans-Hylton (Author) Edwin Remsberg (Photographer)
& 1 more
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Description

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.

Product Details

Price
$19.95
Publisher
Storey Publishing
Publish Date
April 09, 2013
Pages
287
Dimensions
7.43 X 0.65 X 9.31 inches | 1.68 pounds
Language
English
Type
Paperback
EAN/UPC
9781612120027

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About the Author

Patrick Evans-Hylton is a Johnson & Wales-trained chef, food historian and an award-winning food writer, covering tasty trends since 1995 in print, broadcast and electronic media. He is the publisher of VirginiaEatsandDrinks.com. Evans-Hylton runs a cooking and wine school, teaches a number of food writing and other media-related classes and hosts The Virginia Eats + Drinks Show on AM 790 WNIS, simulcast nationwide online. He cooks and writes in his kitchen in Virginia Beach.

Marcel Desaulniers is a chef and part owner of the Trellis Restaurant in Williamsburg, Virginia.

Reviews

The book offers a wealth of American history accompanied by delicious dishes which run the gamut from fried chicken and cheese straws to Blue Cheese Ice Cream and Candied Bacon.


A colorful compendium of the best ways to put the Commonwealth's indigenous bounty to use.


Lovely color photos belend with insights on Virginia's culture and cuisine that will attract any purchasing books for regional American cookery collections.


The book takes you on a culinary tour of Virginia from the shorelines of the east to the mountains of the west and into the Piedmont region, citing a great deal of history page after page intermingled with each of the area's native recipes.

--Virginia Gazette

The book is a lively dose of history, personalities and the state's diverse foodways.

--Virginia Living Magazine

Striking the perfect balance between classic and modern recipes, Dishing Up(R) Virginia paints a picture of the current Virginia food scene.

--The Midwest Book Review