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(R) 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
visitors alike.
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