Enjoy the bounty of the Chesapeake Bay at your own home. Get cooking! These cookbooks are filled with recipes for crabs, oysters, stuffed ham and other Maryland and Baltimore culinary favorites.
A companion cookbook to the PBS series, this cookbook by the chef at Gertrude's concentrates on the regional cooking of the Chesapeake Bay area. It includes crab cakes, soft-shell crab moutardec, oysters poached in Champagne, ham and Roquefort pie and lady Baltimore cake.
While not strictly local, two of the three authors (Dara Bunjon and Jeffrey Spear) of this compilation of recipes from across the country are from Baltimore. Also local chefs, such as John Shields of Gertrude's and Riccardo Bosio of Sotto Sopra, are represented within its pages. Proceeds benefit the National Kidney Foundation.
You never know, other states might offer a good recipe or two. this book has more than 400 of the Mid-Atlantic's most popular recipes from New Jersey, Delaware, Maryland and Washington.
More than 225 photos with 210 recipes showcase the versatility of the crab. Look for soups, stews, salads, casseroles, dips, pies, fondues, barbecues and more.
Collected from more than 50 Baltimore neighborhoods, this cookbook presents a culinary slice of Charm City.
Local crab expert goes beyond just Baltimore's favorite crustacean.
