Bill Smith. (2015). Crabs and Oysters: a Savor the South cookbook. The University of North Carolina Press.

Bill Smith. 2015. Crabs and Oysters: A Savor the South Cookbook. The University of North Carolina Press.

Bill Smith, Crabs and Oysters: A Savor the South Cookbook. The University of North Carolina Press, 2015.

Bill Smith. Crabs and Oysters: A Savor the South Cookbook. The University of North Carolina Press, 2015.

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1. • value: Chesapeake Bay
2. • value: North Carolina
3. • value: New Orleans
4. • value: charleston
5. • value: South Carolina
6. • value: Mississippi
7. • value: Louisiana
8. • value: Chef Bill Smith's crab recipes
9. • value: Chef Bill Smith's oyster recipes
10. • value: best recipes with crab or oysters
11. • value: Southern heirloom recipes with crab or oysters
12. • value: Southern recipes with crab or oysters
13. • value: recipes with crab meat or oysters
14. • value: find love and lose belly fat with crab and oysters

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   • bioText: Bill Smith is the author of two cookbooks and many articles and essays in various magazines and journals. In 2019 he retired after twenty-five years as head chef at Crook's Corner Restaurant in Chapel Hill, North Carolina. He has received nominations several times from the James Beard Foundation for Best Chef Southeast and served for six years on the board of the Southern Foodways Alliance. In 2021 he received the Craig Claiborne Lifetime Achievement Award from that organization.
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Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline, visited with crab fishermen and oyster farmers, and dove deep into a library's worth of regional cookbooks and collections of heirloom recipes from seaside communities, notably in North Carolina and Louisiana. His collection of fifty recipes, organized by courses, ranges from simple, everyday preparations to elaborate ones suitable for fancy parties. From Crabmeat Cobbler, Roasted Oysters, and Hard-Crab Stew with White Cornmeal Dumplings, to Crabmeat Ravigotte and Oyster Shortcake, cooks will find a succulent recipe for every occasion. The book includes seasonal selection information and detailed cleaning and preparation instructions for hard- and soft-shell crabs and oysters.

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shortDescription

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline, visited with crab fishermen and oyster farmers, and dove deep into a library's worth of regional cookbooks and collections of heirloom recipes from seaside communities, notably in North Carolina and Louisiana. His collection of fifty recipes, organized by courses, ranges from simple, everyday preparations to elaborate ones suitable for fancy parties. From Crabmeat Cobbler, Roasted Oysters, and Hard-Crab Stew with White Cornmeal Dumplings, to Crabmeat Ravigotte and Oyster Shortcake, cooks will find a succulent recipe for every occasion. The book includes seasonal selection information and detailed cleaning and preparation...

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   • description: COOKING / Regional & Cultural / American / Southern States
2. • code: CKB076000
   • description: COOKING / Specific Ingredients / Fish & Seafood