Download Dishing Up® Virginia 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors Patrick EvansHylton Edwin Remsberg Marcel A Desaulniers 9781612120027 Books

Download As PDF : Dishing Up® Virginia 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors Patrick EvansHylton Edwin Remsberg Marcel A Desaulniers 9781612120027 Books

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.

Download Dishing Up® Virginia 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors Patrick EvansHylton Edwin Remsberg Marcel A Desaulniers 9781612120027 Books

"Patrick Evans-Hylton has done an amazing job with this cookbook. When it arrived, I browsed through it and saw several divine sounding recipes that I'd like to try. Unfortunately, I haven't seen the book since; my husband grabbed it and won't give it back...I hear him ooh'ing and aah'ing, even drooling! So I highly recommend this as a gift for the man in your life. More than just a cookbook, it's full of interesting tidbits...will satisfy any cookbook lover. I guess I will just have to buy my own personal copy!"

Product details Series Dishing Up® Paperback 288 pages Publisher y Publishing, LLC (April 9, 2013) Language English ISBN-10 1612120024

Tags : Dishing Up® Virginia 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors [Patrick Evans-Hylton, Edwin Remsberg, Marcel A. Desaulniers] on . <DIV><P>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,Patrick Evans-Hylton, Edwin Remsberg, Marcel A. Desaulniers,Dishing Up® Virginia 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors,y Publishing, LLC,1612120024,Regional Ethnic - American - Middle Atlantic States,Seasonal,United States - South - South Atlantic (General),Cookbooks,Cookbooks.,Cooking - Virginia,Cooking, American - Southern style,Cooking, American;Southern style.,Cooking;Virginia.,American Regional Cookery,COOKING / Regional Ethnic / American / Middle Atlantic States,COOKING / Regional Ethnic / American / Southern States,COOKING / Seasonal,Cookbooks,Cookbooks.,Cooking,Cooking - Virginia,Cooking / Wine,Cooking, American,Cooking, American - Southern style,Cooking, American;Southern style.,Cooking;Virginia.,National regional cuisine,Regional Ethnic - American - Middle Atlantic States,Regional Ethnic - American - Southern States,Seasonal,Southern style,TRAVEL / United States / South / South Atlantic (DC, DE, FL, GA, MD, NC, SC, VA, WV),United States - South - South Atlantic (General),Virginia,colonial food; virginia; recipe book; colonial traditions; southern cuisine; southern food; food culture; cuisine; cookbook; traditional recipes; regional recipes; fried chicken; pulled pork; southern recipes; foodie; simple recipes; regional history; southern history; seafood; seafood recipes; chesapeake bay; hampton roads; richmond; virginia wine country; shenandoah valley; breakfast recipes; bread recipes; baking recipes; salad recipes; pasta recipes; soup recipes,colonial food;virginia;recipe book;colonial traditions;southern cuisine;southern food;food culture;cuisine;cookbook;traditional recipes;regional recipes;fried chicken;pulled pork;southern recipes;foodie;simple recipes;regional history;southern history;seafood;seafood recipes;chesapeake bay;hampton roads;richmond;virginia wine country;shenandoah valley;breakfast recipes;bread recipes;baking recipes;salad recipes;pasta recipes;soup recipes,COOKING / Regional Ethnic / American / Middle Atlantic States,COOKING / Regional Ethnic / American / Southern States,COOKING / Seasonal,Regional Ethnic - American - Southern States,TRAVEL / United States / South / South Atlantic (DC, DE, FL, GA, MD, NC, SC, VA, WV),Cooking / Wine,American Regional Cookery,Cooking, American,Southern style,Virginia,Cooking,National regional cuisine

Dishing Up® Virginia 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors Patrick EvansHylton Edwin Remsberg Marcel A Desaulniers 9781612120027 Books Reviews :

Dishing Up® Virginia 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors Patrick EvansHylton Edwin Remsberg Marcel A Desaulniers 9781612120027 Books Reviews

• This kindlebook that is Dishing Up Virginia 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors by Patrick Evans Hylton (author)Marcel A Desaulniers (foreword) and Edwin Remsberg (photographer) has a prolific listing of recipes from multiple Virginia regions that include Hampton Roads and the Chesapeake Bay Region listed in the kindlebook to be one of America’s first foodie regions with recipes listed to include Rockfish Hampton Roads, Crab Norfolk, Sweet Potato Biscuits with Country Ham and Poppy-Mustard Butter, Williamsburg Lodge Goat Cheese Cheesecake, Williamsburg Inn Crabmeat Randolph, Poached Rockfish with Dill-Caper Sauce, Grilled Croaker with orange cilantro compound butter, Chesapeake Bay Ray Teriyaki with Pineapple Chutney, carrot pudding, a section on Northern Virginia, and much more.
• What I desire most when I purchase or collect a cookbook, is not only what it may have in the way of unusual or fun recipes, but most often I will buy it for how it will give me the zeitgeist of a particular region, or for what it tells me about the history of a community, or it's people. How does a particular collection of recipes or reviews of a region's best restaurants, or businesses, represent any given place? How did they learn to cook, or how had they resource their foods. What treatment of a favorite recipe was carried on through a family, or best represents it's past. In Patrick Evans-Hylton's cookbook, I find the best of both worlds, a great read, with new and old but all great recipes. The book is lovely, well researched, beautifully photographed. A compendium of people, places and delicious - "I'm going try that" recipes, all written in a casual and easy manner, like a friend giving you their favorite family recipe. Having lived in many of the various regions of Virginia, in this cookbook, I took particular enjoyment in seeing so many, of what I deemed my most favorite spots, or favorite people with whom I have enjoyed sharing their produce, or their talented kitchens. I now plan to use this cookbook as a sort of foodie road trip guide, I will use it to seek out many places yet to discover. It makes me very proud to live in such a beautiful state, and anyone who may wish to visit with our unique farmers, chefs, and businesses will find that this cookbook proves invaluable. And as Mr. Hylton states we understand it is exactly right that Virginia is where our American food culture and earliest food histories began.
  LeeAnne Tetrault, Powhatan, Virginia
• I LOVE this cookbook. Well, it's really more than a cookbook, it's walk through the Commonwealth of Virginia with many steps along the way. We meet Thomas Jefferson, George and Martha Washington along with many well known chefs and food producers. I learned something new on every page. I can tell you I'm glad I purchased Dishing Up Virginia for my so I don't get food stains on the pages! If you eat and like history, this is the cookbook for you. It would make a wonderful Mother's Day, Father's Day, graduation or housewarming gift.
• Patrick Evans-Hylton has done an amazing job with this cookbook. When it arrived, I browsed through it and saw several divine sounding recipes that I'd like to try. Unfortunately, I haven't seen the book since; my husband grabbed it and won't give it back...I hear him ooh'ing and aah'ing, even drooling! So I highly recommend this as a gift for the man in your life. More than just a cookbook, it's full of interesting tidbits...will satisfy any cookbook lover. I guess I will just have to buy my own personal copy!
• At first glance, I was struck by the connections Patrick Evans-Hylton made from the Tidewater Region's seafood cuisine, through the Piedmont's produce, to the Blue Ridge Mountain's wine country. I'm a multi-generational Virginian, but a thouroughly modern cook, I immediately appreciated the connections historically and regionally. I have all the old "receipts" and I'm always looking for new recipes to create and make my own. So now reading it from cover to cover, this book, so beautifully photographed, gives a tour of my friends and neighbors gardens, restaurants I love, and many more I now want to try. Proudly pleased with with the old traditions, this well researched roadtrip through Virginia's foodways is one for the road and for my own kitchen.
• This unassuming little paper back is a wonderful sleeper! The paper is thick and glossy - making splashes less likely to adhere. The quality of the photography and print exceeds any paperback I have seen. Really a shame it is not a hardback. Now the contents - jam packed with historical culinary information organized from the Eastern Shore westward. Traditional and modern recipes are interspersed with richly evocative vignettes about places and people, both past and here now. Oh, and the recipes - right out of my culinary heritage - from the seafood (clams, crabs, shrimp, shad roe, ray), peanuts, sweet potatoes and corn of the coast to the beef, lamb and apples of western reaches, this book is full of recipes ranging from colonial classics (in their original form and modernized) to modern selections from modern chefs - all easily made in a modern home kitchen. Eastern Shore Oyster Stew, Old School Crab Cakes with Cocktail Sauce (with its 8 buttery crackers), Corn Pudding and Brunswick Stew (with the inclusion of okra but no oddities like ketchup or BBQ sauce) are all exactly a my family has always made. Hayman Sweet Potato Bisque using the heirloom Eastern Shore Hayman white sweet potato (and suggesting the more readily available O'Henry) is a mainstay for big batch cooking and freezing in our home - we use the O'Henry sweet potatoes). Some of the modern recipes at first read seem a bit twee (Shad Roe with Lump Backfin Crabmeat - our roe was always pan fried in bacon grease and served with bacon, scrambled eggs and fresh biscuits)), but give them a chance, they are doable and impressive. Many of the modern recipes hail from distant places but that reflects waves of immigrants coming to Virginia. All in all, this book is far more than I expected and I recommend it heartily for personal use as well as gifting for people with a love of the great state of Virginia.