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Seafood Lover's Florida covers the culture of seafood in the Sunshine State and features the history of the cuisine, recipes both original and contributed by restaurants, and where to find, and most importantly consume, the best of the best local offerings. The book also showcases photos of recipes, techniques, and equipment as well as shots of the interiors and exteriors of the restaurants help make the book an essential reference tool.
In one book, 300 mouth-watering recipes for the bounty of the Gulf Coast region, from amberjack to yellowtail snapper, shrimp to oysters. Pick up this book every time you want to make something special from fresh seafood, vegetables, and sweets.
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®, 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.
This new edition of Bruce Hunt's popular guide reveals the real, old-time Florida still to be found on the back roads of the Sunshine state in little towns that lure you in with their quaintness and keep you there for a spell with their friendly occupants. The towns featured all have a population of less than 10,000. There is an introduction with each town’s history. Included are museums, galleries, antiques shops, local eateries, local fishing holes, and unusual and endearing local characters. This travelogue and guidebook lets you experience the flavor of Florida's back-road burgs and provides directions, addresses, phone numbers, and websites.
“Virginia’s recipes are useful for every home cook, and offer a plateful of Southern comfort . . . All this makes for good cooking and reading.”—Nathalie Dupree, author, TV personality, and James Beard Award winner In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today’s South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and “Cathead” Biscuits, but also some surprising revelations drawn from the area’s many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking. “Arepas inspired by a Venezuelan stand in an Atlanta market where Martin Luther King Jr.’s family shopped; lemon-herb potatoes born of the Greek fishing village of Tarpon Springs, Florida: to hell with that old moonlight and corn pone schtick. Virginia Willis showcases a contemporary South that is dizzily and honestly diverse.”—John T. Edge, author, The Potlikker Papers: A Food History of the Modern South “An ode to a regional cuisine rich in culture and soul . . . a culinary quilt filled with reverence for the past, marvel of the present, and excitement for the future of Southern foodways.”—Sandra A. Gutierrez, award-winning author of The New Southern-Latino Table
The seafood industry on the coast of Mississippi has attracted waves of immigrants and other workers—oftentimes folks who were either already acquainted with maritime livelihoods or those who quickly adapted to the resources of the region. For generations the industry has provided employment and sustenance to Coast peoples. Deanne Love Stephens tells their stories and identifies key populations who have worked this harvest. Oyster and shrimp processing were the most significant of these trades, and much of the Gulf Coast's history follows these two delicacies. Harvesting, processing, and marketing oyster and shrimp products built the Mississippi seafood industry and powered the growth of the entire coastal region. This book is the first to offer a broad view of the many ethnic groups and distinct populations who toiled in the oyster and shrimp industries. Relying heavily upon contemporary newspapers, oral histories, and interviews to create a rich picture of the industry and its workers, the author presents the history of laboring people who daily toiled in factories and often went unheard and unrecognized. Stephens provides an overview of significant early developments and the beginnings of the industry, considering the development of railroad expansion, lighthouse construction, and ice technology. She covers significant state and federal legislation that both defined and protected marine resources, illustrating the depth of the industry’s importance as Mississippians wrestled with adequate protective measures to preserve oyster and shrimp resources throughout the nineteenth and twentieth centuries.