Dishing Up® Virginia (Paperback)

145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

By Patrick Evans-Hylton, Marcel A. Desaulniers (Foreword by), Edwin Remsberg (Photographs by)

Storey Publishing, LLC, 9781612120027, 288pp.

Publication Date: April 9, 2013

List Price: 19.95*
* Individual store prices may vary.

Description

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.



About the Author

Patrick Evans-Hylton is a food writer and editor and intimately involved with the local Virginian food world. He is an instructor at the Culinary Institute of Virginia and co-hosts a local NPR radio show, “What’s Cooking Wednesday” and is the food reporter for “The Hamptons Roads Show” on the local Fox TV affiliate. He lives in Virginia.



Marcel Desaulniers is a chef and part owner of the Trellis Restaurant in Williamsburg, Virginia.



Praise For Dishing Up® Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

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.