Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly. In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys (R), an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.

Uno dei titoli della collana ''La cucina italiana'', suddivisa per categorie di alimenti. Come negli altri libri dello stesso autore, le ricette base vengono accompagnate dai numerevoli dettagli precisi sulle variazioni e i suggerimenti per l'uso degli ingredienti facoltativi.

Uno dei titoli della collana ''La cucina italiana'', suddivisa per categorie di alimenti. Come negli altri libri dello stesso autore, le ricette base vengono accompagnate dai numerevoli dettagli precisi sulle variazioni e i suggerimenti per l'uso degli ingredienti facoltativi.

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.

Uno dei titoli della collana ''La cucina italiana'', suddivisa per categorie di alimenti. Come negli altri libri dello stesso autore, le ricette base vengono accompagnate dai numerevoli dettagli precisi sulle variazioni e i suggerimenti per l'uso degli ingredienti facoltativi.