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Beautiful Swimmers :
Watermen, Crabs and the Chesapeake Bay
by William W. Warner
An absolutely fascinating work. A joy to read. Warner captures something about man and
nature that is just beautiful. I enjoyed reading it the year it was published and treasure
that I have a hard bound copy and a (badly weathered) soft copy, which have both been read
several times. Anyone interested in the Chesapeake, Maryland, crabs, watermen, nature, a
different way of life, should read this book. |
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Chesapeake Waters : Four
Centuries of Controversy, Concern, and Legislation by Steven G. Davison
Chesapeake Waters chronicles four centuries of public attitudes about the Bay - and
legislative responses to them - from 1607, the date of the first English settlement in
Jamestown, Virginia, to the close of the twentieth century. In the last few decades,
wide-reaching measures by federal and local governments have influenced how people use the
Bay: the U.S. Environmental Protection Agency completed a massive study of Bay quality;
the Chesapeake Bay Program was launched; the Critical Area Protection Act went into
effect. The authors make sense of these complex programs, place them in historical
context, and explain how they have improved the quality of Bay waters. Chesapeake Waters
is as much about the power of public perception as it is about efforts to oversee Bay
water quality. In a work rich with anecdotes and historical art and photos, the authors
relate how human attitudes and ideas have shaped four hundred years of decisions about the
Chesapeake Bay |
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Chesapeake Bay Cooking With
John Shields : The Companion Cookbook to the Public Television Show by John
Shields
If you think Chesapeake Bay cooking is all about the hard- or soft-shelled blue
crab--about crab cakes, deviled crab, crab soufflés, crab-stuffed mushroom caps, ham and
crab imperial, crabmeat curry, crab fluffs, crab and artichoke dip, crab loaf, crab
quiche, and soft-shell crab sandwiches--you have another think coming. This isn't to say
that the first 60 or so pages of Chesapeake Bay Cooking aren't dedicated to the
blue crab. They are. But then John Shields moves right into oysters, then seafood, soups
and stews, chicken and game birds, meat and game, and on all the way to desserts, pickles,
and preserves. |
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