Shrimp Country: Recipes and Tales from the Southern Coasts

ISBN-13: 9780813062945 / Angielski / Twarda / 2016 / 256 str.

Anna Marlis Burgard

Opis

"Shrimp lovers, both cooks and eaters, absolutely need this book, but so does any traveler or armchair epicure who values the culinary traditions of Coastal America."--Michael Stern, coauthor of Roadfood: The Coast-to-Coast Guide to 900 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More

"Not only is Shrimp Country a complete compendium of southern shrimp, it is a tasty treat for both reading and cooking."--Elizabeth Williams, author of New Orleans: A Food Biography

"Takes us on a journey through the creeks, bogs, sounds, and seas that yield one of America's most precious resources--sweet, tender shrimp."--Nancy White, author of Jacksonville Food Trucks: Stories & Recipes from the Road

"A wonderful culinary journey. From the recipes peppered with chefs' anecdotes and information for home cooks and travelers, Burgard has compiled a mouthwatering celebration of the sweet crustacean."--Heather McPherson, coauthor of Good Catch: Recipes and Stories Celebrating the Best of Florida's Waters

Embark on a fresh and delicious culinary tour of coastal America Shrimp Country invites readers to discover the southern shorelines from Texas to the Carolinas, savoring the region's sea air, salty characters, and succulent shrimp.

Shrimp is a perfect ingredient. Mild enough to be a part of delicately-flavored dishes and tasty enough to be eaten on its own, it pairs well with both spicy and sweet ingredients and can be fried, sauteed, steamed, broiled, or grilled. In this savory homage to the crustacean, Anna Marlis Burgard swaps stories and recipes with the people who know it best--island dwellers whose ancestors have worked in the shrimping business for generations, mariners who seem to straddle ancient and modern worlds, marine biologists, and James Beard Award-winning chefs.

Burgard gathers more than 100 tempting recipes from regional classics like pilau, creole, and bog to global fare such as shrimp empanadas, shrimp saganaki, and tom kha gai. Coastal families share their favorite dishes, seaside chefs reveal their customer-luring secrets, and Burgard offers up cooking tips that make prep time a breeze. Transported to strange and beautiful places including South Padre Island, Texas, Santa Rosa Island, Florida, and Swanquarter, North Carolina, readers will enjoy sampling some of the best food America has to offer.

Brimming with the larger-than-life personalities of trawler captains, food truck masters, diner cooks, and award-winning chefs, Shrimp Country is a love letter to coastal communities and their joy-filled, soul-fueling kitchens. Kick off your shoes, roll up your sleeves, and dig in