The recipes of chefs and other food profressionals are undoubtedly delicious, but dishes perfected over time are proven winners. This is the fare of
Coastal Cooking, John Shields's collection of 125 recipes from the Atlantic, Pacific, Gulf Coasts, and Hawaii. Shields journeyed far and wide to retrieve recipes such as Bar Harbor Lobster Bisque, Seabolt Smokehouse Salmon Cakes, Leroy's Punta Gorda Shrimp Creole, and Herb-Roasted Rack of Oregon Lamb--food that reflects the rich gastronomic life of our water-skirting regions. His collection is wonderfully varied, saluting not only classic dishes, but unusual fare like Salinas Bibb Salad with Gorgonzola and Toasted Hazelnuts, Arroz con Pollo a la Cubano, and Mussels with Smoked Salmon and Cream--in short, a native American cuisine that's rarely been as originally or comprehensively compiled.
The book also includes bread formulas, such as Esalen Zucchini Poppyseed Bread and Old-fashioned Hushpuppies, and desserts like Cannon Beach Marionberry Cobbler and Choclate Velvet Cheesecake. In addition, Shields provides comprehensive ingredient info plus regional snapshots, as he calls them, of Tangier Island, Virginia, among other recipe sources. Recipe headnotes offer information about contributors, and color photos throughout illustrate dishes or depict regional scenes. -–Arthur Boehm
