Crabs and Oysters: a Savor the South® cookbook (Savor the South Cookbooks)
North Carolina restaurant chef, Bill Smith, successfully translates his recipes into the home kitchen in Crabs and Oysters. The recipes are typical of Southern cuisine, and his small-format cookbook is excellent. In the twelve-page introduction, we learn a little bit about Snith’s background and his love of fresh seafood, but also for the all-important kitchen safety when dealing with crabs and oysters. He gives good instructions on cleaning of different kinds of crabs, and opening and cleaning oysters. The layout of recipes is excellent, with the cook in mind; no page turning while following his instructions. This cookbook is not for beginner cooks—his instructions are simple and basic, not quite enough for a novice. Yet the instructions are good and precise, and anyone reasonably good at the kitchen stove should have no problem. They are not hard recipes, even for those having a fair list of on-hand ingredients. Head notes are equally good, as Smith’s writing is excellent. Recipes come from all over the South; some his own, some from older cookbooks, some even from the Junior Auxiliary collection. With a few, you’ll be consulting a food encyclopedia (e.g. local term benne seeds for sesame seeds).
|Author||William B. Smith|
|Page Count||111 pages|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|