Shrimp

“[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