Read Culinary History of Cape May, A: Salt Oysters, Beach Plums & Cabernet Franc (American Palate)

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

John Howard-Fusco

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Description: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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Culinary History of Cape May, A: Salt Oysters, Beach Plums & Cabernet Franc (American Palate). To get started finding Culinary History of Cape May, A: Salt Oysters, Beach Plums & Cabernet Franc (American Palate), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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ISBN: 1439660107

Description: 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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Culinary History of Cape May, A: Salt Oysters, Beach Plums & Cabernet Franc (American Palate). To get started finding Culinary History of Cape May, A: Salt Oysters, Beach Plums & Cabernet Franc (American Palate), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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

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

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