Dishing Up® Virginia

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.

“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.”

Striking the perfect balance between classic and modern recipes, Dishing Up(R) 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.

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.

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.

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.

Explore Virginia's rich culinary history with recipes that celebrate everything from heirloom crops and local wines to Virginia peanuts and Smithfield ham. The state's prized ingredients are featured in favorite dishes from popular restaurants, recipes for fresh local fish, and even historical preparations, such as a crab cake recipe first published in 1726. For special occasions, you'll be delighted by complete menus for a classic Sunday supper, a five-course seafood sampler, and three other celebrations. Add a bottle of Virginia's world-class wine, and your feast is complete.

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