By Patrick Evans-Hylton
Photographs by Edwin Remsberg
Foreword by Marcel A. Desaulniers
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.
Lovely color photos belend with insights on Virginia's culture and cuisine that will attract any purchasing books for regional American cookery collections.
A colorful compendium of the best ways to put the Commonwealth’s indigenous bounty to use.
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.
Striking the perfect balance between classic and modern recipes, Dishing Up® Virginia paints a picture of the current Virginia food scene.
The book is a lively dose of history, personalities and the state’s diverse foodways.
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.