Crabs and Oysters

A Savor the South Cookbook
Erscheinungsjahr 2015
ISBN: 978-1-4696-2262-0
Verlag: University of North Carolina Press

Buch, Englisch, 96 Seiten, Hardback, Format (B × H): 149 mm x 224 mm, Gewicht: 345 g

Reihe: Savor the South Cookbooks

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline, visited with crab fishermen and oyster farmers, and dove deep into a library's worth of regional cookbooks and collections of heirloom recipes from seaside communities, notably in North Carolina and Louisiana. His collection of fifty recipes, organized by courses, ranges from simple, everyday preparations to elaborate ones suitable for fancy parties. From Crabmeat Cobbler, Roasted Oysters, and Hard-Crab Stew with White Cornmeal Dumplings, to Crabmeat Ravigotte and Oyster Shortcake, cooks will find a succulent recipe for every occasion. The book includes seasonal selection information and detailed cleaning and preparation instructions for hard- and soft-shell crabs and oysters.

Autoren/Hrsg.

Smith, Bill

Über Autor(innen)

Bill Smith is the chef at Crook’s Corner Restaurant in Chapel Hill, N.C., USA and author of Seasoned in the South: Recipes and Stories from Crook’s Corner and Home, a New York Times notable cookbook and Food & Wine Best-of-the-Best cookbook. A Southern Foodways Alliance board member, Smith has twice been named as a finalist for best chef in the South by the James Beard Foundation and Chef's Collaborative.