A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc: Salt Oysters, Beach Plums & Cabernet Franc by John Howard-FuscoA Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc: Salt Oysters, Beach Plums & Cabernet Franc by John Howard-Fusco

A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc: Salt Oysters, Beach…

byJohn Howard-Fusco

Paperback | April 3, 2017

Pricing and Purchase Info

$24.99

Earn 125 plum® points

Prices and offers may vary in store

HURRY, ONLY 2 LEFT!
Quantity:

In stock online

Ships free on orders over $25

Not available in stores

about

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 Caf" 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.
Title:A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc: Salt Oysters, Beach…Format:PaperbackDimensions:176 pages, 9 × 6 × 0.31 inPublished:April 3, 2017Publisher:Arcadia PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1626195897

ISBN - 13:9781626195899

Reviews