By Bruce and Elaine Ingram Living Now Silver Award: Green Living Award-winning outdoor writer Bruce Ingram and his wife Elaine Ingram explain how they have enjoyed a healthy diet and lifestyle for many years by hunting, fishing, raising heritage chickens, growing fruits and vegetables, and foraging in the forests around their Southwest Virginia home. In a series of 25 explanatory chapters, the Ingrams show how to hunt, field-dress, and prepare wild game, ranging from deer to wild turkeys to squirrels and rabbits; how to catch bass, trout, and panfish; how to gather wild berries, nuts, and mushrooms; how to grow vegetables and fruits and protect them from other foragers such as deer; and how to raise heritage chickens and protect them, as well, from predators that could include opossums, foxes, and hawks. The book features dozens of tasty and healthful recipes. They include more than 20 ways to cook and …
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Award-winning outdoor writer Bruce Ingram and his wife Elaine have authored a new book explaining how they have enjoyed a healthy diet and lifestyle for many years by hunting, fishing, raising heritage chickens, growing fruits and vegetables, and foraging in the forests around their Southwest Virginia home. The word “Locavore” combines the Latin roots for local and devour, referring to a lifestyle choice in which people obtain as much of their diet from local sources as possible. The Ingrams live on 38 acres near Troutville, in Botetourt County. They write wild game food columns jointly, and Bruce is the author of fishing and paddling guides to several major Virginia rivers, including the James, the New, the Potomac, and the Rappahannock and Shenandoah. In a series of 25 explanatory chapters, the Ingrams explain how to hunt, field-dress, and prepare wild game, ranging from deer to wild turkeys to squirrels and rabbits; …
In his ninth book, Whitey Schmidt – the man dubbed the Blue Crab Guru by Chesapeake Bay Magazine – delivers pleasure on the half shell. His unique take on popular Bay country oyster dishes like stew, oysters Rockefeller and fritters will electrify your palate and delight your guests. Join Whitey as he explores not only great recipes, but the vibrant ways of life surrounding the oyster in Chesapeake country. Through original photographs, vignettes and historic prints along with 210 mouth-watering recipes – Whitey weaves a wonderful tapestry of food, pop culture and history that will leave you hungry for more.
Whitey Schmidt was the author of eleven books dedicated to the Chesapeake Bay’s unique cuisine. He also starred in Maryland Public Television’s award-winning documentary Eatin’ Crabs Chesapeake Style which can be seen at http://video.mpt.tv/video/1182496752/. Whitey was once described by a writer for The Capital newspaper in Annapolis as “undoubtedly one of the great characters in the best sense of the word who make the Chesapeake Bay such a special place to live.” He personally cooked and sampled all recipes in his test kitchen before sharing them with readers. Whitey passed away peacefully in his home art studio on July 18, 2014. He was 75. For more information about Whitey and his lifelong enjoyment of the Chesapeake Bay and its seafood treasures see http://www.crablab.com/.
Once again, celebrated cookbook author Whitey Schmidt welcomes the reader to his beloved Eastern Shore. This hallowed culinary region nestles between the Chesapeake Bay and the Atlantic Ocean. Through the centuries, it has produced countless mouthwatering recipes. Crab bisques…Oyster fritters…Clam bakes…Beaten biscuits…Salads with locally grown melons and vegetables…the list goes on. The Eastern Shore Cookbook is Whitey’s 11th book dedicated to Bay country cooking. Inside you will find 210 blue-ribbon recipes. Some of them come straight from the wooden drawers of Eastern Shore farm homes. Some of them come from the men working on the wharves of places like Onancock, Virginia and Rock Hall, Maryland. As you sample each scrumptious recipe, you’ll be swept away to the Eastern Shore itself. Whitey’s 300-plus color photographs take you to church suppers…roadside stands…crab shanties and tarry wharves…and small towns across the Shore.
From the author of the best-selling The Official Crab Eater’s Guide and A Guide to Chesapeake Seafood Dining/ Bayside Views to Dine By, comes The Crab Cookbook, a wonderful collection of hundreds of delicious and elegant ways to prepare crab. There are recipes for every variety of crab you may want to serve, from the popular blue crab, stone crab claws, Dungeness crab, to Alaskan king crab legs. The impressive array of memorable meals features entrees from formal grilled dinners to casual summer fare. Specialty dishes include: Crunchy crab nuggets New Orleans crab spread Baltimore crab soup G.W.’s she crab soup Crab meat and canteloupe salad Chesapeake Bay crab salad Maryland crab cakes Oyster House Road crab cakes Deale deviled crab Northern Neck stuffed crab Soft shell crabs with tarragon sauce Spicy stuffed soft shell crab Miles River crab imperial Choptank crab fritters Sizzling Dungeness crab legs About the Author …