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Shrimp: a Savor the South cookbook by Jay Pierce

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Books : Cooking : English
 

Review
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|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             
                                               

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