Crabs and Oysters
a Savor the South cookbook
By Bill Smith
128 pp., 5.5 x 8.5, bibl., index
Hardcover ISBN: 978-1-4696-2262-0
Published: September 2015
eBook ISBN: 978-1-4696-2263-7
Published: October 2015
Savor the South Cookbooks
Buy this Book
- Hardcover $21.00
- E-Book $9.99
Podcast - The State of Things - WUNC
About the Author
Bill Smith is the chef at Crook's Corner Restaurant in Chapel Hill, N.C., and author of Seasoned in the South: Recipes and Stories from Crook's Corner and Home, a New York Times notable cookbook and Food & Wine Best-of-the-Best cookbook. A Southern Foodways Alliance board member, Smith has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by the Chef's Collaborative.
For more information about Bill Smith, visit the Author Page.
"A readable and intimate cookbook that doubles as a memoir."--Independent Weekly
"Bill Smith's dedication to the South's culture and foodways is exemplified in his treatment of the East Coast's abundance of delectable seafood. His respect for classics like Crab Cakes, Crabmeat Ravigotte, and Oyster Fritters is to be admired. His creativity sparkles and shines in dishes such as Oyster Shortcake and Crabmeat Cobbler. You'll want to have two copies of this collection of recipes--one to have on hand at your beach getaway and one for your home when you want to be reminded of leisurely summer meals of just-caught seafood."--Marcelle Bienvenu, author of Who’s Your Mama, Are You Catholic, and Can You Make a Roux?
"Packed with practical advice, interesting tips, and great recipes, this volume will appeal to crab and oyster lovers anywhere in the country."--Adrian Miller, author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time and winner of the 2014 James Beard Foundation Book Award in Reference and Scholarship
"A delightful good read, full of extremely appealing recipes. Bill Smith's rich culinary knowledge of our beloved shellfish shows--and his book will be appreciated by readers around the entire South, and around the country."--Cynthia Graubart, coauthor of Mastering the Art of Southern Cooking
Multimedia & Links
Follow the author on Twitter @Chulegre.
Keep up with the Savor the South series on Facebook at www.facebook.com/SavortheSouth.
Listen: Bill Smith and Sandra Gutierrez talk to WUNC's The State of Things about their Savor the South&ref; cookbooks Crabs and Oysters and Beans and Field Peas and . (9/1/2015, running time 19:51)