[PDF.03zr] A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc (American Palate)

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

[PDF.qz94] A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc (American Palate)

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 | #477412 in Books |  2017-04-03 |  2017-04-03 | Original language:English |  9.00 x.31 x6.00l, | File type: PDF | 176 pages

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||0 of 0 people found the following review helpful.| A great gift to buy for friends and family|By derek timm|This book is amazing. Everything you ever wanted to know about the Cape May area food scene. Highly recommended getting this for friends and family as a gift if they ever went to the Jersey Shore. A great read and can't wait to see what this author writes about next.|0 of 0 people found the following review helpful.|About the Author|John Howard-Fusco started eating at an early age and has not stopped since. From his first meal at the Mad Batter on Jackson Street many years ago, John has always had a soft spot for Cape May. In 2008, he and his wife, Lisa, started the food-ce

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...

You easily download any file type for your device.A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc (American Palate)   |  John Howard-Fusco. Which are the reasons I like to read books. Great story by a great author.

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