Dishing Up® Virginia : 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

These 145 delectable recipes celebrate the authentic flavors of Virginia, from oysters and blue crabs to wine, peanuts, heirloom tomatoes and sweet potatoes, Smithfield ham, and much more. Try Hanover Tomato Gazpacho, Ramp and Mushroom Strata, Crab Norfolk, Virginia Sea Scallops with Shallots and Walnuts, Twice-Baked Sweet Potatoes with Cranberries and Hazelnuts, Oysters Bingo, Chili-Rubbed Pork Loin Roast with Wine Country Salsa, Indian Butter Chicken, Cherry Shrub Cocktail, Black Cake, Scuppernong Granita, Peanut Butter Silk Pie, Monticello Apple Cake, and Bourbon Slush. The recipes are organized by region --Hampton Roads and the Chesapeake Bay area, Richmond and Southern Virginia, Central Virginia and Wine Country, the Capital Region and Northern Virginia, and the Shenandoah Valley and Western Virginia -- making the book a great resource for tourists as well as Virginia natives.;Hampton Roads and the Chesapeake Bay -- Richmond and Southern Virginia -- Central Virginia and Wine Country -- The Capital Region and Northern Virginia -- The Shenandoah and Western Virginia.

These 145 delectable recipes celebrate the authentic flavors of Virginia, from oysters and blue crabs to wine, peanuts, heirloom tomatoes and sweet potatoes, Smithfield ham, and much more. Try Hanover Tomato Gazpacho, Ramp and Mushroom Strata, Crab Norfolk, Virginia Sea Scallops with Shallots and Walnuts, Twice-Baked Sweet Potatoes with Cranberries and Hazelnuts, Oysters Bingo, Chili-Rubbed Pork Loin Roast with Wine Country Salsa, Indian Butter Chicken, Cherry Shrub Cocktail, Black Cake, Scuppernong Granita, Peanut Butter Silk Pie, Monticello Apple Cake, and Bourbon Slush. The recipes are organized by region —Hampton Roads and the Chesapeake Bay area,Richmond and Southern Virginia, Central Virginia and Wine Country, the Capital Region and Northern Virginia, and the Shenandoah Valley and Western Virginia — making the book a great resource for tourists as well as Virginia natives.

These 145 delectable recipes celebrate the authentic flavors of Virginia, from oysters and blue crabs to wine, peanuts, heirloom tomatoes and sweet potatoes, Smithfield ham, and much more. Try Chesapeake Cioppino, Cornbread with Crackings, Crab Salad Lettuce Wraps, Southern Fried Caprese Salad, Virginia Sea Scallops with Shallots and Walnuts, Sweet Potato Biscuits with Country Ham and Poppy-Mustard Butter, Oysters Bingo, Chili-Rubbed Pork Loin Roast with Wine Country Salsa, Indian Butter Chicken, Bourbon Balls, Black Cake, Peanut Butter Silk Pie, Monticello Apple Cake, and Bourbon Slush. You'll also find gorgeous full-color photography and profiles of 29 of the best chefs, farmers, innkeepers, winemakers, and artisanal food producers who contribute to Virginia's richly irresistible food culture. From colonial traditions through contemporary flavors, you{u2019}ll be amazed at the deliciously rich variety of Virginia{u2019}s cuisine. Patrick Evans-Hylton presents 145 delectable recipes celebrating the state{u2019}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{u2019}ll soon be pairing Classic Southern Slaw with Pulled Pork BBQ or Virginia Fried Chicken