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Dishing Up® Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay Paperback – April 17, 2010


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Dishing Up® Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay + Dishing Up® Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors + Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors
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Product Details

  • Paperback: 288 pages
  • Publisher: Storey Publishing, LLC (April 17, 2010)
  • Language: English
  • ISBN-10: 1603425276
  • ISBN-13: 978-1603425278
  • Product Dimensions: 7.4 x 0.7 x 9.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #37,185 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Though best known for the crab, this regional collection from farmer Snodgrass proves that Maryland has a wide variety to offer diners. Profiles of farmers, vendors and producers, many of whom offer their personal recipes, are interspersed among 150 recipes for mains, soups, salads, and desserts that showcase seasonal ingredients and Maryland favorites. As expected, there is plenty of seafood, including elegant Clams Mornay in Puff Pastry as well as roll-up-your-sleeves steamed crabs and the state's signature crab cakes (both baked and fried). There are surprises as well, however, among them a sweet-and-savory Maple-Bison Meat Loaf from Savage River Lodge and a plum tart with baked custard and hazelnuts. Though dominated by simple, flavor-packed dishes like Spring Greens Nests with Fontina Cheese, cooks in search of a challenge will find it in Café des Artistes' Crab Imperial (a baked dish of fresh oysters topped with a rich cheese and crab mixture) and the daunting Iberico-Red Wattle Pork with Mixed Bean Ragout (a 40-ingredient, multi-step masterpiece from Frederick, Maryland's Volt restaurant). Though few readers will be able to share in the New England bounty of fresh spring rockfish (aka striped bass), seafood fans and Yankees-at-heart should appreciate this fresh, seasonal collection.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“I’m delighted to see a book that puts the spotlight on the Maryland farmers, watermen and chefs who work so hard to bring us fresh, local, and seasonal foods. Dishing Up Maryland reminds us not just of Maryland’s legendary culinary offerings, but of the role we all play in sustaining a robust farm economy.”
(U.S. Senator Barbara A. Mikulski (D-Md.))

“There’s more to Maryland’s culinary attractions than just crab cakes and oysters...and this beautifully illustrated book proves it.”
(Chicago Tribune)

More About the Author

Lucie Lehmann Snodgrass is an award winning writer born in 1958 to Swiss parents living in Guilford, England. She grew up between the United States and Europe and earned advanced degrees from Harvard University and Johns Hopkins University. She has combined a career in public policy at the federal and local levels with writing on a wide range of subjects, from gardening and horticulture to agriculture, travel,and food. Her writing has appeared in national newspapers and periodicals from "The Washington Post," "Fine Gardening" and "The Mid-American Review" to "Vegetarian Times," where she was a contributing editor and columnist. She is the co-author with her husband Edmund of "Green Roof Plants: A Resource and Planting Guide"(Timber 2006) and is the author of "Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay" (Storey 2010). She lives on a farm in northeastern Maryland.

Customer Reviews

In-laws loved it as a gift and friends bought copies, too.
Kat
A cookbook isn't really a good one, in my humble opinion, unless the recipes taste as good as they sound!
Anne
It works as a guide to the locally grown foods of Maryland, as much as a cookbook.
Jill

Most Helpful Customer Reviews

9 of 10 people found the following review helpful By Anne TOP 1000 REVIEWERVINE VOICE on April 8, 2010
Format: Paperback
When I heard about Dishing Up Maryland by Lucie Snodgrass, this is what I expected: A few recipes, a few pictures, and a list of where you can find things in Maryland (including a map and contact information), possibly even a list of farmer's markets or websites that will direct you to them. I also expected the author to talk about CSAs and possibly even list some of them or include a website.

What I expected is not what this cookbook is---BUT that's okay. I still love it! This cookbook is a treasure whether you live in Maryland or in the surrounding areas, or you once lived in Maryland (it will evoke nostalgic feelings in your heart), or you live somewhere else and you are a firm believer in local agriculture and are encouraged to hear the stories of small farmers and cooks who believe in the same things.
So, what is in this cookbook?
+ A lot of wonderful pictures
+ Recipes that will make your mouth water--they will make you want to cook, and of course to eat as well!
+ Recipes separated by season to make it easier to use the special fruits and vegetables that are available in Maryland at different times of the year.
+ Stories about cooks, inn keepers, farmers, and crabbers in Maryland
+ Interesting information about fruits and vegetables (I learned a lot about asparagus and soft-shelled crabs!)
+ An alphabetized list of some of the farms in Maryland. I assume that there are more. I know there are more that have CSAs locally in Harford County that weren't listed, so that leads me to assume that this is only a partial list.

The recipes are not ones that you will generally make any night of the week (though some of them are) if you have kids, like I do.
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6 of 7 people found the following review helpful By Jill on April 21, 2010
Format: Paperback
Let me start off my saying that you don't need to live in Maryland or even be from Maryland to benefit from the newest cookbook out of Storey Publishing. Dishing Up Maryland, written by Lucie Snodgrass, is a complete joy to read, both for its recipes and the stories of the Maryland farmers that live the life most of us only dream of.

Lucie Snodgrass was locally grown in the Baltimore Region. In her time, she has watched Maryland agriculture flourish and fade, then reseed itself with a new, younger generation of family farms. Inside Dishing Up Maryland, between the incredibly fresh and healthy recipes, lies the wonderful stories of the farmers and watermen that work hard to grow the food we call 'American.' It draws attention to the fact that there is so much local food available, more than we even realize. It works as a guide to the locally grown foods of Maryland, as much as a cookbook. Serving to inspire us to shop, cook and eat more locally and seasonally grown foods. Heck, you may even go out and plant your own garden, or take up canning and freezing as many seasonal foods as possible after you start reading this book.

Now like I started out saying, you don't need to live in Maryland to gain from this book. Even though our growing zones may be different, our choice of fruits and vegetables are pretty close to the same. We all have access to asparagus, corn, tomatoes, fresh greens, broccoli, etc. etc. And most of us are not that far from a source of locally grown, grass-fed meats and eggs. I believe the only ingredients that could be a challenge for some of us to obtain would be the fresh seafood.
Thankfully, Dishing Up Maryland is not a seafood cookbook.
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3 of 4 people found the following review helpful By wogan TOP 100 REVIEWER on April 22, 2010
Format: Paperback
Dishing Up Maryland contains 150 recipes; but it is more than that. It includes wonderful pictures of Maryland. The book is divided into spring, summer, fall and winter, with recipes that fall into each category; but then there are the additions that tell of farms and food, places and people of the state. Most of the recipes are short and relatively simple. Included are the incomparable Rockfish Imperial, Sweet potato casserole with toasted pecan topping and the without equal Smith Island Cake, which unlike many other books has good directions for this impressive dessert.
There are 2 indexes one by category such as breakfasts, soups, salads, appetizers, sandwiches, pasta, fruit, vegetable, fish and shellfish, poultry, meats and desserts. The other index lists by ingredients, names and types. There is also a list of Food, farms, and families with addresses, names, phone numbers and web sites. It is in all total a very inclusive guide to the unique food of Maryland.
If you have lived here, visited or just want to send someone a gift of what this state has to offer this book is a great choice.
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14 of 21 people found the following review helpful By J. Milleker on April 8, 2010
Format: Paperback Verified Purchase
This cookbook disappointed me. Being born and raised in Maryland we are all are taught one way of cooking our seafood. Since change is good, every now and then a cookbook comes out that promises a new way of doing things or a new recipe for tried and true favorites. This book had neither.

First off, the author doesn't list one Maryland Crab or Cream of Crab recipe that's strike one, two and three in my book. There's a Bisque though. My jaw dropped as I thumbed through the whole book looking for more than three traditional type of meals. All of the other recipes seem to revolve around lamb, goat cheese or other ingredients that are a little beyond our normal intake on the exotic scale. Instead of focusing on Maryland offerings, the recipes seemed to want to cover up the wonderful taste we know and love.

If you're looking for a high-class, elite cookbook to impress royalty, this book is for you. However, if you want to steer away from a book that makes you feel like a simpleton just because you enjoy basic recipes to get the taste you want while enhancing the taste of Maryland - look elsewhere.

Maryland blue crab and our other seafood practically is a great tasting meal all on its own. Fancy ingredients not required.
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