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Culinary History Of Cape May A Salt Oysters Beach Plums A

 
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MessagePosté le: 08/07/2017 05:35:30    Sujet du message: Culinary History Of Cape May A Salt Oysters Beach Plums A Répondre en citant


Culinary History of Cape May, A: Salt Oysters, Beach Plums & Cabernet Franc (American Palate)
by John Howard-Fusco
rating: 5.0 (2 reviews)


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Cape May is America’s first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city “Restaurant Capital of New Jersey.” The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes’s 1801 advertisement offering seashore entertainment with “fish, oysters, crabs, and good liquors” gave birth to a beachside haven. From the mint juleps to the Sunny Hall Café and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds’s Empanada Mamas help keep the unique flair alive. Author John Howard-Fusco traces the roots of the delectable dishes and recipes from long ago to the modern day.


Details:
rank:
price: $21.99
bound: 176 pages
publisher: The History Press (April 3, 2017)
lang: English
asin: B06XRMGNS8
isbn:
weight:
filesize: 5460 KB



Culinary History of Cape May, A: Salt Oysters, Beach Plums & Cabernet Franc (American Palate) John Howard-Fusco
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