THE CHESAPEAKE BAY FISH & FOWL COOKBOOK by Joan & Joseph Foley Foley

THE CHESAPEAKE BAY FISH & FOWL COOKBOOK

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KIRKUS REVIEW

Fanciers of Eastern Shore crab cakes, osyter roasts, fried chicken, and beaten biscuits will find 155 down-home recipes here, and a minimum of folksy chatter. The format is pleasantly similar to that of the Foleys' Grand Central Oyster Bar and Restaurant Seafood Cookbook (a few of the recipes hardly differ either), with suggestive line drawings, uncrowded pages, and a technique of printing recipe ingredients in bold face and directions in regular type that's both helpful and relaxing to the eye. Included are: seafood (crabs, oysters, clams, ""catch of the day""); chicken; chowders, soups, and stews; relishes, sauces, and dressings; vegetables; sweets; and breads. The emphasis is on fresh ingredients--vegetables as well as seafood--which the Foleys respect by not going in for heavy sauces or overpowering seasonings. The actual recipes, though not exceptional, are clearly written and fairly simple. A nice regional variant on the standard bill of fare.

Pub Date: July 28th, 1981
Publisher: Macmillan