Shrimp: a Savor the South cookbook

Description

Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America’s favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce’s lively introduction focuses on the South’s fishing and culinary connections with shrimp, which are abundant in the estuaries and bays that line southern shores. Shrimp, he notes, are one of the last truly wild creatures that Americans consume in significant quantities. Pierce encourages today’s cooks to support local shrimp fisheries in order to help ensure that future generations will continue to enjoy American-sourced shrimp in abundance, and he explains how to procure the freshest shrimp throughout the cycle of seasons. While shrimp is popular throughout the region for entertaining a backyard crowd, it is also a go-to ingredient for the special-occasion menu. Demystifying fancier dishes and offering everyday cooks step-by-step instructions for all stages of preparation, Pierce highlights just how deliciously versatile shrimp can be. Review: A great source for traditional, Southern dishes. - This book is one of a series that comes out of a collaboration between UNC-Chapel Hill School of Food Studies and the Southern Foodways Alliance. If you have any interest in Southern food traditions, these books are nice additions to any library. They contain traditional, historic recipes on southern standards; good recipes provided by southerners; and some modern takes made with southern ingredients. The books are typically written by knowledgeable academics, restaurant professional, food historians, or authors (Michael Twitty wrote one of the books). Must have coolbooks they are not but if you are interested in traditional southern cooking and its history then these are nice, quick source for some very good dishes. Review: ok - ok