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Companion to a public television series, Chesapeake Bay Cooking is part travelogue, part history of a region's cooking, part call to environmentalist arms, part paean to childhood past, and part plain old cookbook devoted to the food products and cooking styles indigenous to the Chesapeake Bay.
In one sense, this is what has become of American cooking from the earliest times (Jamestown) to the most recent. Everyone passing through has had an impact on what the Native Americans started. Recipes range from Baltimore Polish and Italian influences to Virginia African American. While some professional chefs of the region are represented, the food for the most part is what's to be found at home, in the back yard, in the church basement. John Shields, Chesapeake Bay homeboy, gives this valuable piece of American real estate both a face and a flavor. --Schuyler Ingle
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