The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists

The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists

This twenty-fifth anniversary edition of John Shields’s classic cookbook includes additional recipes and a new chapter on Chesapeake libations. Twenty-five ye

The culinary heritage of most regions in the US is often determined by the ethnic cuisine of those who settled there, whether it be the Cajun/Creole food of Lou

For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its