A Savor the South Cookbook

October 2014

Advance Readers’ Copy

Shrimp

a Savor the South® cookbook

by Jay Pierce

128 pp., index, 44 recipes

ISBN 978-1-4696-2114-2 $18.00 cloth

Publication date: March 2, 2015

For more information: http://uncpress.unc.edu/books/12718.html

For a selection of publicity materials for media use, including a jacket image and promotional recipes, please go to www.ibiblio.org/uncp/media/pierce_shrimp/

Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, well-known chef Jay Pierce brings America’s favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce’s 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, Pierce 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 enjoy American-sourced shrimp in continued abundance, and he explains how to source shrimp conscientiously 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 fancier, special-occasion menu. Shrimp highlights just how versatile shrimp is, and how easy it is to prepare with a wide range of flavors. Chef Pierce demystifies fancier preparations and offers everyday cooks step-by-step instructions for creating a strikingly diverse repertoire of delicious shrimp dishes.

[more]

Jay Pierce is executive chef at ROCKSALT in Charlotte, North Carolina. He has written for CNN's Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur.

###

Advance Praise:

"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

Praise for SAVOR THE SOUTH® Cookbook Collection:

“SAVOR THE SOUTH—designed to give Dixie's most time-honored ingredients their due.” —Garden & Gun

Promotional recipes are limited to the following with the credit line below:

· Shrimp Ceviche pp. 28-29

· Classic Fried Shrimp Po’boys pp. 64-65

· Esma’s Shrimp Stew pp. 94-95

Please contact Gina Mahalek at (919) 962-0581 or to request permission to use any additional recipes.