Chesapeake Bay Cookbook

Library Journal

A tribute to the culinary heritage of the Chesapeake Bay, from a Baltimore native who is now a chef in California. Of course crab figures prominently in this collection, but there is a wide variety of recipes here. Some are traditional specialties (Braised Muskrat), some are updated old favorites (Smoked Chicken Croquettes), and some are as refined as Sole Fillets with Saffron Cream. There are several good community cookbooks from the Bay area, but not many others; most libraries could add this to their regional collections.