Crabs and Oysters

a Savor the South® cookbook

Nonfiction, Food & Drink, Seafood, International, USA
Cover of the book Crabs and Oysters by Bill Smith, The University of North Carolina Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Bill Smith ISBN: 9781469622637
Publisher: The University of North Carolina Press Publication: October 15, 2015
Imprint: The University of North Carolina Press Language: English
Author: Bill Smith
ISBN: 9781469622637
Publisher: The University of North Carolina Press
Publication: October 15, 2015
Imprint: The University of North Carolina Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from The University of North Carolina Press

Cover of the book Trench Warfare under Grant and Lee by Bill Smith
Cover of the book Critical Americans by Bill Smith
Cover of the book The New Southern Garden Cookbook by Bill Smith
Cover of the book The Rise and Fall of the Branchhead Boys by Bill Smith
Cover of the book Working-Class War by Bill Smith
Cover of the book Dispossession by Bill Smith
Cover of the book Unruly Women by Bill Smith
Cover of the book Walker Percy Remembered by Bill Smith
Cover of the book The Spanish Civil War by Bill Smith
Cover of the book Love for Sale by Bill Smith
Cover of the book Tar Heel Dead by Bill Smith
Cover of the book Yankee Destinies by Bill Smith
Cover of the book Tar Heel History on Foot by Bill Smith
Cover of the book The Lives in Objects by Bill Smith
Cover of the book Presenting Japanese Buddhism to the West by Bill Smith
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy