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.
“Bill Smith’s dedication to the South’s culture and foodways is exemplified in his treatment of the East Coast’s abundance of delectable seafood. His respect for classics like Crab Cakes, Crabmeat Ravigotte, and Oyster Fritters is to be admired. His creativity sparkles and shines in dishes such as Oyster Shortcake and Crabmeat Cobbler. You’ll want to have two copies of this collection of recipes–one to have on hand at your beach getaway and one for your home when you want to be reminded of leisurely summer meals of just-caught seafood.” –Marcelle Bienvenu, author of Who’s Your Mama, Are You Catholic, and Can You Make a Roux?
“Packed with practical advice, interesting tips, and great recipes, this volume will appeal to crab and oyster lovers anywhere in the country.” –Adrian Miller, author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time and winner of the 2014 James Beard Foundation Book Award in Reference and Scholarship
“A delightful good read, full of extremely appealing recipes. Bill Smith’s rich culinary knowledge of our beloved shellfish shows–and his book will be appreciated by readers around the entire South, and around the country.” –Cynthia Graubart, coauthor of Mastering the Art of Southern Cooking