John Shields, author of Chesapeake Bay Cooking and host of the public television series Coastal Cooking in America with John Shields, traveled from Maine to Miami and Big Sur to Baja to bring back the best of America’s coastal cuisine. The recipes encompass much more than seafood and include all of the ingredients—meat, poultry, game, fruits and vegetables in abundance—that have made the coastal parts of America particularly rich in culinary traditions.
Come along with John Shields to a New England clambake (complete with instructions on how to make an authentic one on a beach), dig into Cheese and Garlic Grits with Shrimp and Tasso Gravy in Baton Rouge, sample Savannah She-Crab Soup, savor California Cobb Salad or Big Apple Clam Chowder, and finish off with a luscious Dulce de Leche Bread Pudding.
This treasury of the very best recipes from professional chefs and local folks alike will expand your culinary horizons. His voyage of discovery led John Shields to the heart of Miami, both Little Haiti and Little Havana, where he learned the secrets of Haitian-Style flounder from Miss Liliane Nerette Louis, a vibrant neighborhood personality, as well as the Arroz con Pollo a la Cubano from chef Tony Piedra at the renowned Versailles restaurant.
In Oregon, John visited Tillamook County, where the cows outnumber the people, and sampled their famous cheddar in Tillamook Cheddar Cheese and Lager Soup, then ventured north to Blake Island, across the bay from Seattle, where he took part in the native American tradition that celebrates the wild Pacific salmon with an annual roast. He re-creates the experience for home cooks with a planked salmon recipe from Portland’s acclaimed Wildwood restaurant. On the Louisiana bayou, he uncovered the trick to a proper Crawdaddy Boil, then hopped a plane to Hawaii, where he found a recipe for a succulent stew using oxtails or lamb shanks and just three other ingredients that has become a part of his personal repertoire. Along the way, he collected beloved recipes for hometown favorites across the country—Boston-Style Baked Beans, South of the Mason-Dixon Line Cornbread, Bayou Seafood Gumbo, and many, many more.
The companion volume to the television series, Coastal Cooking with John Shields will give you everything you need to bring the bountiful flavors found along America’s coastline into your own kitchen.
Book Description
Editorial Reviews
Amazon.com Review
The recipes of chefs and other food profressionals are undoubtedly delicious, but dishes perfected over time are proven winners. This is the fare of Coastal Cooking, John Shields's collection of 125 recipes from the Atlantic, Pacific, Gulf Coasts, and Hawaii. Shields journeyed far and wide to retrieve recipes such as Bar Harbor Lobster Bisque, Seabolt Smokehouse Salmon Cakes, Leroy's Punta Gorda Shrimp Creole, and Herb-Roasted Rack of Oregon Lamb--food that reflects the rich gastronomic life of our water-skirting regions. His collection is wonderfully varied, saluting not only classic dishes, but unusual fare like Salinas Bibb Salad with Gorgonzola and Toasted Hazelnuts, Arroz con Pollo a la Cubano, and Mussels with Smoked Salmon and Cream--in short, a native American cuisine that's rarely been as originally or comprehensively compiled.
The book also includes bread formulas, such as Esalen Zucchini Poppyseed Bread and Old-fashioned Hushpuppies, and desserts like Cannon Beach Marionberry Cobbler and Choclate Velvet Cheesecake. In addition, Shields provides comprehensive ingredient info plus regional snapshots, as he calls them, of Tangier Island, Virginia, among other recipe sources. Recipe headnotes offer information about contributors, and color photos throughout illustrate dishes or depict regional scenes. -–Arthur Boehm
From Publishers Weekly
The food is flavorful but the presentation bland in this companion volume to a PBS cooking series. There's nothing wrong with Sole and Smoked Salmon Mousse with Dill Shallot Butter Sauce or Miss Shirley's Eastern Shore Crab Cakes, but they feel familiar. Shields, a self-proclaimed "Chesapeake Bay boy" who runs the Baltimore restaurant Gertrude's and is the author of Chesapeake Bay Cooking (also companion to a PBS show), offers a tour of the Atlantic, Pacific and Gulf Coasts and Hawaii. The ethnic recipes, like Moroccan Pesto Sturgeon with Clam and Chorizo Sauce from Seattle's Brasa restaurant and Mama Lan's Vietnamese Stir-Fried Crab from San Francisco, and regional classics such as Cheese and Garlic Grits with Shrimp and Tasso Gravy, are undoubtedly the most exciting fare. In an odd choice, however, only about half of these dishes from various shores are for seafood, since "The coastal communities of the United States are rich with recipes from the land as well." That may be true, but dishes such as Herb-Roasted Rack of Oregon Lamb or Tropical Hearts of Palm Salad (which uses canned hearts of palm) don't quite work hard enough to earn land food its territory here. Shields writes a tidy recipe, but this volume feels like a rerun. Color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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6 of 7 people found the following review helpful:
5.0 out of 5 stars
Coastal Delight!,
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This review is from: Coastal Cooking with John Shields (Hardcover)
I loved Chesapeake Bay Cooking by this author and I adore Coastal Cooking. For anyone who has loved cooking on or by the beach, this book is a must have. It's strong in seafood recipes but there is so much more. The Firefly Farms Goat Cheese Cheescake is to die for! Can't wait for the companion show.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Fish Coking,
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This review is from: Coastal Cooking with John Shields (Hardcover)
Fish are the most difficult challenges for me when it comes to cooking so this book gets high grades as being a real help. A good addition to any cooking collection.
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