A01=Anna M. Burgard
Author_Anna M. Burgard
boiling
Category=WBN
Coastal America
cocktail dip
commercial shrimping
cooking with seafood
delicious shrimp recipes
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
frying
grilling
Gulf of Mexico
gumbo
how to cook shrimp
marinating
southern Atlantic coast
trawlers
types of shrimp chart
Product details
- ISBN 9780813062945
- Weight: 912g
- Dimensions: 185 x 238mm
- Publication Date: 27 Sep 2016
- Publisher: University Press of Florida
- Publication City/Country: US
- Product Form: Hardback
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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!
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.
