From colonial traditions through contemporary flavors, you’ll be amazed at the deliciously rich variety of Virginia’s cuisine. Patrick Evans-Hylton presents 145 delectable recipes celebrating the state’s oysters, blue crabs, peanuts, heirloom tomatoes, sweet potatoes, wine, and much more. Learn how to make Chesapeake Cioppino, Indian Butter Chicken, Black Cake, and scores of other regional delights. You’ll soon be pairing Classic Southern Slaw with Pulled Pork BBQ or Virginia Fried Chicken.

Explore Virginia's rich culinary history with recipes that celebrate everything from heirloom crops and local wines to Virginia peanuts and Smithfield ham. The state's prized ingredients are featured in favorite dishes from popular restaurants, recipes for fresh local fish, and even historical preparations, such as a crab cake recipe first published in 1726. For special occasions, you'll be delighted by complete menus for a classic Sunday supper, a five-course seafood sampler, and three other celebrations. Add a bottle of Virginia's world-class wine, and your feast is complete.

Lovely color photos belend with insights on Virginia's culture and cuisine that will attract any purchasing books for regional American cookery collections.