128 pp., 5.5 x 8.5, index, 44 recipes
Hardcover ISBN: 978-1-4696-2114-2
Published: March 2015
eBook ISBN: 978-1-4696-2115-9
Published: March 2015
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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.
About the Author
Jay Pierce is executive chef at The Marshall Free House in Greensboro, North Carolina. He has written for CNN's Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur.
For more information about Jay Pierce, visit the Author Page.
“[A] wonderful. . . series of cookbooks that looks at the favorite foods and culinary traditions of the American South."---The Advocate
"A colorful experience that reads like a biographical novella while offering the best (and easiest) recipes for both beginning and seasoned cooks."--Triad City Beat
"Jay Pierce's Shrimp is the must-have primer on America's most beloved crustacean. Not only does this book have all the practical know-how--tips on sourcing, freshness, and freezing from a seasoned professional chef and Louisiana Gulf Coast native--it's got a passel of on-point, downright delicious recipes from classics like gumbo and shrimp and grits to his own, original creations like the stellar rhubarbecued shrimp."--Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen
"Jay Pierce's enthusiasm for and thorough understanding of shrimp are evident throughout this valuable and delightful cookbook. His distinctive voice comes through so engagingly that reading it is almost like sitting at the chrome kitchen table with him, sharing homebrew and boiled shrimp and talking about the true joys of cooking. The selection of recipes is enticing, a wonderful blend of the real skinny on how to make perfect classics, such as Shrimp Cocktail or a New Orleans Po Boy, and new delectable concepts, like the Mirliton and Shrimp Soup. I can’t wait to try them all."--Ronni Lundy, author of Butter Beans to Blackberries: Recipes from the Southern Garden
"As a chef, Jay Pierce brings to Shrimp an obvious understanding of cooking and a strong variety of flavors and recipes showcasing shrimp. I enjoyed his story about going shrimping with his father--so genuine and down to earth. A fine contribution to the Savor the South series."--Kathleen Purvis, author of Pecans: A Savor the South Cookbook and Bourbon: A Savor the South Cookbook