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Seventy-five miles southeast of Washington, D.C., in the middle of the Chesapeake Bay, accessible only by boat, is tiny Smith Island, where a 300-year-old culture has survived in singular isolation. For a quarter of a century in this unique setting, Frances Kitching operated a small, widely renowned restaurant and inn. Susan Stiles Dowell, working closely with her, gathered more than one hundred of her recipesâmany of them from the generation-to-generation oral tradition. This current, second edition of the cookbook includes the now-famous Smith Island cake which watermen's wives made for their husbands' fall journeys to harvest oysters. The cake became the official Maryland state dessert by vote of the Maryland legislature in 2008, a few years after Mrs. Kitching made the recipe accessible to the public. This is more than just a regional cookbook. In Mrs. Dowell's sensitive and luminous telling of the lore and lure of this remote island, and in forty evocative photographs, colorful people, and places come to life.