Review
With the release of his latest cookbook, The New Chesapeake Kitchen, the veteran author and owner of the newly named Gertrude's Chesapeake Kitchen is once again reimagining regional fare, not only because the bay has changed, but because he has changed.
―Baltimore Magazine
John Shields has done an amazing job showing us how to preserve the traditions of the region while also respecting the environment around us―he understands how important it is to maintain our local food economies so that future generations can also know the beauty and the bounty of the Chesapeake Bay.
―José Andrés, Chef/Owner, ThinkFoodGroup & minibar by José Andrés
With his dedication to the Chesapeake region, Gertrude's chef John Shields has been a mainstay on the culinary scene for decades. Give the gift of his recipes in his latest 274-page cookbook.
―Baltimore Sun
The Chesapeake Bay is huge, but John Shields brings it right to your tongue! His recipes are distinctive and delicious, and remind us how our food choices relate to the environment. Think globally, eat locally and sustainably! Doing right by the Bay has never tasted better.
―Will Baker, President, Chesapeake Bay Foundation
To eat a John Shields meal is to truly taste the Chesapeake. He understands how the food we grow here shapes us, from the verdant fields around the Baltimore suburbs to the soft-crab delicacies and flaky rockfish caught on the Eastern Shore. His words are beautiful and heartfelt; his food even more so.
―Rona Kobell, Chesapeake Quarterly
John Shields's recipes, from the classics to the contemporary, continue to sizzle. The New Chesapeake Kitchen includes lots of yummy treats for perennials and millennials.
―Barbara Mikulski, Senator (Ret.), Johns Hopkins University
The perfect gift for lovers of all things Chesapeake. John Shields takes a 21st century look at what grows, swims or grazes in the Chesapeake Bay's watershed, with recipes that take local produce and proteins and instruct how to prepare it all simply and memorably.
―Edible DC
There is a little bit of the Chesapeake Bay in my culinary heart, which looms large whenever I see John Shields has written a new cookbook. He brings back those recipes I associate with the region, writing about them so refreshingly they are new again. I feel so happy to have this book to read and cook from, and so will you.
―Nathalie Dupree, coauthor of Mastering the Art of Southern Cooking
John Shields is the greatest chef of the Chesapeake, and he’s also the wisest―demonstrating that you don’t have to be a killjoy to be an environmentalist. This gorgeously-illustrated book mixes Bay-friendly culinary advice―such as the endorsement of farmed oysters and smaller portions of meat―with local recipes so rich with flavor they feel decadent. You can save the Bay without losing your taste.
―Tom Pelton, author of The Chesapeake in Focus: Transforming the Natural World
Review
John Shields's recipes, from the classics to the contemporary, continue to sizzle. The New Chesapeake Kitchen includes lots of yummy treats for perennials and millennials.
-- Barbara Mikulski About the Author
David W. Harp saved to acquire his first camera at the age of 12 and has been taking pictures ever since. Former staff photographer for the Baltimore Sun Magazine, Harp has received awards from the Maryland, Delaware, and D.C. Press Association and the National Press Photographers Association. His photography is regularly featured in national environmental and lifestyle magazines.
Chef John Shields is the co-owner and proprietor of Gertrude’s Restaurant at the Baltimore Museum of Art. The host of PBS’s Chesapeake Bay Cooking and Coastal Cooking with John Shields, he is the author of The Chesapeake Bay Cookbook: Rediscovering the Pleasures of a Great Regional Cuisine, The Chesapeake Bay Crab Cookbook, Coastal Cooking with John Shields, and Chesapeake Bay Cooking with John Shields, 25th anniversary edition.
