Baltimore Chef's Table: Extraordinary Recipes from Charm City and the Surrounding Counties

Baltimore Chef's Table: Extraordinary Recipes from Charm City and the Surrounding Counties

Neal Patterson

Language: English

Pages: 224


Format: PDF / Kindle (mobi) / ePub

In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. While embracing the local food movement, the city is now being recognized for an expanding culinary movement. Newcomers and homegrown chefs alike are charming diners with delicious variations staring the perennial favorite, crab, as well as offering unique options like frankenfish tacos and hearts of palm crab cakes that are becoming the taste of Charm City.
With more than eighty recipes for the home cook from over fifty of the city's most celebrated eateries and showcasing photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Baltimore Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.

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for a humanitarian award. In addition, Longo has made numerous television appearances, including a feature on the late Pierre Franey's Cooking in America and the Today Show. While owning her own restaurant has been the “fulfillment of a dream,” Longo says the hours are long and all that standing does a number on one's body. That doesn't stop her from taking on numerous catering jobs as well as teaching weekend cooking classes for both adults and children. MARYLAND CRAB CAKES (SERVES 4) Chef

Aquarium's Seafood Watch program has recommended oysters as a Best Choice in sustainable seafood, so what are you waiting for? Go eat some oysters! TOOLOULOU 4311 HARFORD ROAD BALTIMORE, MD 21214 (443) 627-8090 TOOLOULOU.COM OWNERS: CHEF SHAWN LAGERGREN, MEGAN LAGERGREN From the outside, the tiny storefront on Harford Road in the Arcadia neighborhood of northern Baltimore City looks like a typical carryout. But that's where the similarities end. Sure, they serve pizzas at Tooloulou, but

and roughly chopped Kosher salt For the slaw: 1½ cups mayonnaise 2 tablespoons granulated sugar 2 tablespoons white vinegar 1½ tablespoons pureed chipotle in adobo � tablespoon fresh lime juice � head cabbage, shaved For the sweet potato strings: 1 sweet potato Oil for deep frying For assembly: 6 (6-inch) corn tortillas Canola oil, for cooking fish Kosher salt Fried sweet potato sticks Lime wedges To marinate the fish Combine the vinegar, oregano, crushed red pepper, salt,

Boil for about 1½ minutes or until they become brighter green and slightly tender. Drain and season with a small amount of salt and pepper. Toss the remaining ingredients together and roast, uncovered, in the preheated oven for 20–25 minutes or until the potatoes are tender. To make the soy citrus glaze: Place the first four ingredients in a food processor and blend until fully incorporated. Once mixed, slowly drizzle in the oil and process until completely combined. To make the salmon: Place

a snack, here's some duck fat to warm your soul. “I am passionate about searching out perfect, often unusual ingredients and combining them in surprising ways to create simple, clean, and big flavors,” says the chef, who was born in Texas but raised in Annapolis. He worked on the Eastern Shore for a bit before coming on board at Factor's Row. The lifelong exposure to the bounty of the Chesapeake Bay has made seafood his favorite thing to cook. “I love the history behind dishes, and while

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