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Dishing Up® Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors [Kindle Edition]

Patrick Evans-Hylton , Marcel A. Desaulniers , Edwin Remsberg
4.9 out of 5 stars  See all reviews (55 customer reviews)

Digital List Price: $19.95 What's this?
Print List Price: $19.95
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Book Description

These 145 delectable recipes celebrate the authentic flavors of Virginia, from oysters and blue crabs to wine, peanuts, heirloom tomatoes and sweet potatoes, Smithfield ham, and much more. Try Hanover Tomato Gazpacho, Ramp and Mushroom Strata, Crab Norfolk, Virginia Sea Scallops with Shallots and Walnuts, Twice-Baked Sweet Potatoes with Cranberries and Hazelnuts, Oysters Bingo, Chili-Rubbed Pork Loin Roast with Wine Country Salsa, Indian Butter Chicken, Cherry Shrub Cocktail, Black Cake, Scuppernong Granita, Peanut Butter Silk Pie, Monticello Apple Cake, and Bourbon Slush. The recipes are organized by region -- Hampton Roads and the Chesapeake Bay area, Richmond and Southern Virginia, Central Virginia and Wine Country, the Capital Region and Northern Virginia, and the Shenandoah Valley and Western Virginia -- making the book a great resource for tourists as well as Virginia natives.



Editorial Reviews


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® Virginia paints a picture of the current Virginia food scene.

(The Midwest Book Review)

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.  

From the Back Cover

Explore Virginia's rich culinary history with recipes that celebrate everything from heirloom crops and local wines to Virginia peanuts and Smithfield ham. The state's prized ingredients are featured in favorite dishes from popular restaurants, recipes for fresh local fish, and even historical preparations, such as a crab cake recipe first published in 1726. For special occasions, you'll be delighted by complete menus for a classic Sunday supper, a five-course seafood sampler, and three other celebrations. Add a bottle of Virginia's world-class wine, and your feast is complete.

Product Details

  • File Size: 13565 KB
  • Print Length: 288 pages
  • Publisher: Storey Publishing, LLC (April 26, 2013)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #497,180 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars Best of What I Love in Any Cookbook! May 8, 2013
By Lee Ann
Format:Paperback|Verified Purchase
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
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2 of 2 people found the following review helpful
Dishing Up Virginia is far more than a cookbook. While you'll want to rush to the kitchen and try your hand at every recipe, you'll find yourself even more engaged and enthralled with Patrick Evans-Hylton's delicious story telling about the past, present, and future of Virginia cuisine. Any food lover, and any American-food lover needs to get this book. Virginia is the cradle of our collective food history and Evans-Hylton weaves together the tastes and tales that make the foods of the state so exciting. Catalog a cuisine of humble beginnings on its way to a glorious tomorrow, Dishing Up Virginia offers a delightful read filled with delectable nibbles!
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2 of 2 people found the following review helpful
Format:Paperback|Verified Purchase
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.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Beautful May 2, 2013
By Ernie
Format:Paperback|Verified Purchase
The write-ups and photos made for a beautiful and unusual cookbook. Many recipes are tempting to try. Well done book.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Beyond Pleasantly Surprised May 1, 2013
There are so many cookbooks out there - it is definitely hard to sift through, differentiating one from another, but Chef Patrick through creativity and his magic creates a real winner here. He is takes a lot of the dishes, ingredients and flavors of traditional Virginia and in many cases reworks them in a modern light, while also offering wonderful insight into the heritage of this culturally rich area. If you are looking for a good "Southern" cookbook, Patrick has a real treat for you! Thanks for creating something for us, chef - look forward to using, sharing and preparing the many dishes you have "Dished Up" for us in "Dishing Up Virginia"!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Lavishly illustrated, rich history April 29, 2013
Dishing Up Virginia is a three-dimensional look at Virginia's food and foodways. It is much more than a collection of recipes. The author provides ample portions of Virginia's culinary history, and profiles of the people involved in its food culture. Just like the state itself, Virginia's food culture is varied, from its ham and peanut industries to the seafood of the Chesapeake Bay. The state is then, appropriately, divided into regions, all of which are well represented here. And, importantly, the book's layout and photography are top-notch. The writing is good, and concise, and the book is tightly edited. It's really a beautiful cookbook, and comprehensive, all of which makes its low price rather hard to believe. The organization I work for hosted a book signing, and most who purchased it bought multiple copies.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Amazing book for anyone's collection!! September 29, 2013
Format:Kindle Edition
Dishing up Virginia is a must-have for anyone from anywhere who loves good food. Patrick has infused this book with his love of great food, respect for the historical perspective of the foodways of Virginia, and the fun of preparing and serving clear, easy-to-follow recipies. A perfect addition to your own collection or as a gift, I highly recommend this excellent book!
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1 of 1 people found the following review helpful
5.0 out of 5 stars A great cookbook as well as a good read! September 28, 2013
By Julie
This cookbook is more than a collection of wonderful recipes - it is a well written and well researched history lesson. The book is very well written, thoroughly engaging, and a pleasure to thumb through just to look at the pictures! Each recipe has been met with enthusiasm and it has become one of my "go to" books in the kitchen. Love it!
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Most Recent Customer Reviews
5.0 out of 5 stars DISHING UP VIRGINIA
Santa is pleased since this was/is a Christmas present...the lady will be very pleased...thank you..
Published 18 days ago by C. Yates
5.0 out of 5 stars Five Stars
Fantastic boik.
Published 3 months ago by Edward Tweedy
5.0 out of 5 stars Great Book
This is a great Virginia cook book from beginniners to even more advanced cook will enjoy this great book for all kind of recipes
Published 9 months ago by Kenneth J Wall
5.0 out of 5 stars Great cookbook
My step-dad loved this book & how it featured pictures around Virginia as well as unique recipes to the region.
Published 12 months ago by Chelsea
5.0 out of 5 stars what a delightful surprise!
This unassuming little paper back is a wonderful sleeper! The paper is thick and glossy - making splashes less likely to adhere. Read more
Published 12 months ago by Stormy
5.0 out of 5 stars Dishing Up Virginia
I was simply blown away by Patricks book. The information and history and photography were amazing. The recipes are terrific! LOVE LOVE LOVE!!
Published 15 months ago by wanda rountree
5.0 out of 5 stars Not Just Recipes
What I love about this book the most (other than the beautiful photos) is the history it gives around the "First Food Region". Read more
Published 15 months ago by George W. Culver
5.0 out of 5 stars If only my husband would give it back...
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. Read more
Published 16 months ago by BoomerGal50
3.0 out of 5 stars Disappointed
I was so disappointed that this was not the book I found in the library in my travels to New Hampshire (Newport) this summer. Read more
Published 16 months ago by The Giggling Gourmet
4.0 out of 5 stars Gift worthy
I received this book as a gift. Enjoyed it enough to buy two more as gifts to my Dinner Group. The book will be our next theme for our next dinner. Read more
Published 16 months ago by Norma Meligonis
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More About the Author

Patrick Evans-Hylton is a banker-turned-Johnson & Wales trained chef. He has been a food writer since 1995, and is currently senior editor for food and wine at Hampton Roads Magazine. He is also executive editor for Virginia Wine Lover Magazine, and contributing editor for Edible Chesapeake Magazine.

Evans-Hylton appears monthly on a food news/issues-themed episode of HearSay with Cathy Lewis on 89.5 FM, public radio on Hampton Roads. He has written a number of books, including three food history books.

He maintains a food blog at -

A food educator and historian, Evans-Hylton teaches a variety of classes with a local twist through the Casual Gourmet program at Culinary Institute of Virginia.

He is a board member with Culinary Institute of Virginia, Tidewater Community College's culinary arts program, Careers through Culinary Arts - Hampton Roads, Hampton Roads March of Dimes Signature Chef Auction, Samaritan House Chow! Hampton Roads and Slow Food Hampton Roads.

Evans-Hylton, a native of Atlanta, Ga., has lived in Virginia since 1991.

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