160 pp., 7 x 8, 32 drawings, 13 halftones, 3 tables
Hardcover ISBN: 978-1-4696-5353-2
Published: October 2019
eBook ISBN: 978-1-4696-5354-9
Published: August 2019
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Awards & distinctions
2023 History Book Award, North Carolina Society of Historians
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.
About the Author
James Beard Award winner Ricky Moore is the founder, proprietor, and chef of Saltbox Seafood Joint in Durham, North Carolina. He is a graduate of the Culinary Institute of America and served in the U.S. Army as a military cook.
For more information about Ricky Moore, visit the Author Page.
"A unique and authoritative cookbook for anyone looking to hone their seafood-cooking skills."—Foreword Reviews
"An ode to the seafood of [Moore's] beloved North Carolina coast."—Flavors
"Full of advice that real-world cooks will value."—Garden & Gun
“Cleanly designed and compact, ‘Saltbox Seafood Joint Cookbook’ echoes Moore’s simple but refined sensibilities." —Atlanta Journal-Constitution
“Saltbox Seafood Joint Cookbook speaks to that classic coastal cookery that resonates with folks young and old. Chef Ricky Moore educates us about food and waterways in North Carolina while offering us the best damn chowder you’ll ever eat!”—Mashama Bailey, executive chef, The Grey, and James Beard Award Winner for Best Chef Southeast
“Even if Aquaman went to culinary school, he couldn't have written a finer seafood cookbook than Saltbox Seafood Joint Cookbook. Chef Ricky Moore's deep knowledge of--and love for--seafood shines on every page. This cookbook is hotter than fish grease!”—Adrian Miller, author of The President’s Kitchen Cabinet and Soul Food