Jay Pierce. (2015). Shrimp: a Savor the South cookbook. The University of North Carolina Press.

Jay Pierce. 2015. Shrimp: A Savor the South Cookbook. The University of North Carolina Press.

Jay Pierce, Shrimp: A Savor the South Cookbook. The University of North Carolina Press, 2015.

Jay Pierce. Shrimp: A Savor the South Cookbook. The University of North Carolina Press, 2015.

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3. • value: New Orleans
4. • value: Cajun cooking
5. • value: shrimp and grits
6. • value: gabrielle hamilton
7. • value: David Guas
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10. • value: wild-caught American shrimp
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13. • value: Michael Ruoss
14. • value: Nancie McDermott
15. • value: Jason Alley
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17. • value: Joe Trull
18. • value: how to peel shrimp

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   • bioText: Jay Pierce is executive chef at The Marshall Free House in Greensboro, North Carolina. He has written for CNN's Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur.
   • name: Jay Pierce

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Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce's lively introduction focuses on the South's fishing and culinary connections with shrimp, which are abundant in the estuaries and bays that line southern shores.
Shrimp, he notes, are one of the last truly wild creatures that Americans consume in significant quantities. Pierce encourages today's cooks to support local shrimp fisheries in order to help ensure that future generations will continue to enjoy American-sourced shrimp in abundance, and he explains how to procure the freshest shrimp throughout the cycle of seasons. While shrimp is popular throughout the region for entertaining a backyard crowd, it is also a go-to ingredient for the special-occasion menu. Demystifying fancier dishes and offering everyday cooks step-by-step instructions for all stages of preparation, Pierce highlights just how deliciously versatile shrimp can be.

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Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce's lively introduction focuses on the South's fishing and culinary connections with shrimp, which are abundant in the estuaries and bays that line southern shores.
Shrimp, he notes, are one of the last truly wild creatures that Americans consume in significant quantities. Pierce encourages today's cooks to support local shrimp fisheries in order to help ensure that future generations will continue to enjoy American-sourced shrimp in abundance, and he explains how to procure the freshest shrimp throughout the cycle of seasons. While shrimp is popular throughout the region for entertaining a backyard crowd, it is also a go-to ingredient for the special-occasion menu. Demystifying...

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1. • code: CKB002060
   • description: COOKING / Regional & Cultural / American / Southern States
2. • code: CKB076000
   • description: COOKING / Specific Ingredients / Fish & Seafood