Shrimp Country
Recipes and Tales from the Southern Coasts
Seiten
2016
University Press of Florida (Verlag)
978-0-8130-6294-5 (ISBN)
University Press of Florida (Verlag)
978-0-8130-6294-5 (ISBN)
Embark on a fresh and delicious culinary tour of coastal America. Shrimp Country invites readers to discover the southern shoreline from Texas to the Carolinas, savouring the region’s sea air, saltwater, and succulent shrimp.
Embark on a fresh and delicious culinary tour of coastal America! Shrimp Country invites readers to discover the southern shoreline from Texas to the Carolinas, savoring the region’s sea air, saltwater, and succulent shrimp.
Shrimp is a perfect ingredient. Mild enough to be a part of delicately-flavored dishes and succulent enough to be eaten on its own, it pairs well with both spicy and sweet ingredients and can be fried, sautéed, steamed, broiled, or grilled. In this savory homage to the crustacean, culinarian Anna Marlis Burgard gathers more than 100 tempting recipes, from regional classics like perloo, wiggle, and bog to global fare such as shrimp empanadas, shrimp saganaki, and tom kha gai. Coastal families share their favorite recipes, and seaside restaurants reveal the tasty secrets that lure in customers.
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!
Embark on a fresh and delicious culinary tour of coastal America! Shrimp Country invites readers to discover the southern shoreline from Texas to the Carolinas, savoring the region’s sea air, saltwater, and succulent shrimp.
Shrimp is a perfect ingredient. Mild enough to be a part of delicately-flavored dishes and succulent enough to be eaten on its own, it pairs well with both spicy and sweet ingredients and can be fried, sautéed, steamed, broiled, or grilled. In this savory homage to the crustacean, culinarian Anna Marlis Burgard gathers more than 100 tempting recipes, from regional classics like perloo, wiggle, and bog to global fare such as shrimp empanadas, shrimp saganaki, and tom kha gai. Coastal families share their favorite recipes, and seaside restaurants reveal the tasty secrets that lure in customers.
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!
Anna Marlis Burgard is the creative force behind hundreds of illustrated books including the bestselling A Guide for Grown-ups: Essential Wisdom from the Collected Works of Antoine de Saint-Exupery; Perfect Porches; and Hallelujah: The Poetry of Classic Hymns. Her work has been featured on BBC Radio and NPR, and in the New Yorker, USA Today, and the Wall Street Journal. She honed her shrimp-cooking skills on Tybee Island, Georgia, where the shrimp trawlers moored along Lazaretto Creek bring wild shrimp to the docks, and has explored more than 100 coastal and inland islands for her Islands of America: A River, Lake and Sea Odyssey project.
| Erscheinungsdatum | 28.09.2016 |
|---|---|
| Zusatzinfo | 100 colour photographs |
| Verlagsort | Florida |
| Sprache | englisch |
| Maße | 185 x 238 mm |
| Gewicht | 912 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-8130-6294-2 / 0813062942 |
| ISBN-13 | 978-0-8130-6294-5 / 9780813062945 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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