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

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

Product Details

Storey Publishing
Publish Date
April 09, 2013
7.43 X 0.65 X 9.31 inches | 1.68 pounds

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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 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.


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