The Savor the South® Cookbooks, 10 Volume Omnibus E-book

The Savor the South® Cookbooks, 10 Volume Omnibus E-book

Author: The University of North Carolina Press

Publisher: UNC Press Books

Published: 2014-04-01

Total Pages: 1200

ISBN-13: 146961569X

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Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This Omnibus E-Book brings together for the first time the first 10 books published in the series. You'll find: Buttermilk by Debbie Moose Pecans by Kathleen Purvis Peaches by Kelly Alexander Tomatoes by Miriam Rubin Biscuits by Belinda Ellis Bourbon by Kathleen Purvis Okra by Virginia Willis Pickles and Preserves by Andrea Weigl Sweet Potatoes by April McGreger Southern Holidays by Debbie Moose Included are almost 500 recipes for these uniquely Southern ingredients.


Book Synopsis The Savor the South® Cookbooks, 10 Volume Omnibus E-book by : The University of North Carolina Press

Download or read book The Savor the South® Cookbooks, 10 Volume Omnibus E-book written by The University of North Carolina Press and published by UNC Press Books. This book was released on 2014-04-01 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This Omnibus E-Book brings together for the first time the first 10 books published in the series. You'll find: Buttermilk by Debbie Moose Pecans by Kathleen Purvis Peaches by Kelly Alexander Tomatoes by Miriam Rubin Biscuits by Belinda Ellis Bourbon by Kathleen Purvis Okra by Virginia Willis Pickles and Preserves by Andrea Weigl Sweet Potatoes by April McGreger Southern Holidays by Debbie Moose Included are almost 500 recipes for these uniquely Southern ingredients.


The Second Savor the South® Cookbooks, 10 Volume Omnibus E-book

The Second Savor the South® Cookbooks, 10 Volume Omnibus E-book

Author: The University of North Carolina Press

Publisher: UNC Press Books

Published: 2017-03-01

Total Pages:

ISBN-13: 1469630788

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Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This second Omnibus E-Book brings together for the first time the second 10 books published in the series. You'll find: Shrimp by Jay Pierce Gumbo by Dale Curry Catfish by Paul and Angela Knipple Crabs & Oysters by Bill Smith Beans & Field Peas by Sandra A. Gutierrez Sunday Dinner by Bridgette A. Lacy Greens by Thomas Head Barbecue by John Shelton Reed Bacon by Fred Thompson Chicken by Cynthia Graubart Included are almost 500 recipes for these uniquely Southern ingredients.


Book Synopsis The Second Savor the South® Cookbooks, 10 Volume Omnibus E-book by : The University of North Carolina Press

Download or read book The Second Savor the South® Cookbooks, 10 Volume Omnibus E-book written by The University of North Carolina Press and published by UNC Press Books. This book was released on 2017-03-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This second Omnibus E-Book brings together for the first time the second 10 books published in the series. You'll find: Shrimp by Jay Pierce Gumbo by Dale Curry Catfish by Paul and Angela Knipple Crabs & Oysters by Bill Smith Beans & Field Peas by Sandra A. Gutierrez Sunday Dinner by Bridgette A. Lacy Greens by Thomas Head Barbecue by John Shelton Reed Bacon by Fred Thompson Chicken by Cynthia Graubart Included are almost 500 recipes for these uniquely Southern ingredients.


The Third Savor the South Cookbooks, 5 Volume Omnibus E-book

The Third Savor the South Cookbooks, 5 Volume Omnibus E-book

Author:

Publisher: UNC Press Books

Published: 2021-03-01

Total Pages: 484

ISBN-13: 146966366X

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Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This Omnibus E-Book brings together for the first time the final 5 books published in the series. You'll find: Fruit by Nancie McDermott Corn by Tema Flanagan Ham by Damon Lee Fowler Pie by Sara Foster Rice by Michael W. Twitty Included are almost 250 recipes for these uniquely Southern ingredients.


Book Synopsis The Third Savor the South Cookbooks, 5 Volume Omnibus E-book by :

Download or read book The Third Savor the South Cookbooks, 5 Volume Omnibus E-book written by and published by UNC Press Books. This book was released on 2021-03-01 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This Omnibus E-Book brings together for the first time the final 5 books published in the series. You'll find: Fruit by Nancie McDermott Corn by Tema Flanagan Ham by Damon Lee Fowler Pie by Sara Foster Rice by Michael W. Twitty Included are almost 250 recipes for these uniquely Southern ingredients.


Rice

Rice

Author: Michael W. Twitty

Publisher: UNC Press Books

Published: 2021-02-07

Total Pages: 130

ISBN-13: 1469660253

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Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."


Book Synopsis Rice by : Michael W. Twitty

Download or read book Rice written by Michael W. Twitty and published by UNC Press Books. This book was released on 2021-02-07 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."


Cookery and Dining in Imperial Rome

Cookery and Dining in Imperial Rome

Author: Apicius

Publisher: Good Press

Published: 2019-11-20

Total Pages: 282

ISBN-13:

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"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.


Book Synopsis Cookery and Dining in Imperial Rome by : Apicius

Download or read book Cookery and Dining in Imperial Rome written by Apicius and published by Good Press. This book was released on 2019-11-20 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.


Southern Holidays

Southern Holidays

Author: Debbie Moose

Publisher: UNC Press Books

Published: 2014-09-15

Total Pages: 128

ISBN-13: 1469617900

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Debbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition to the Savor the South® cookbook collection also branches out into regional and cultural holidays that honor newer southern traditions, including recipes from real cooks hailing from a range of ethnic traditions and histories. The cooks' stories accompanying the recipes show how holiday foods not only hold cherished personal family memories but also often have roots in a common past that ties families together in a shared southern history. The cookbook's inclusive culinary vision is organized by the four seasons to mark the progress of the year. Featuring seventeen holidays and fifty recipes, it includes such classics as Coconut King Cake for Mardi Gras and Smoky Red Rice for Juneteenth, as well as southern twists on time-honored delicacies, from Cajun-Style Rice Dressing for Thanksgiving to Sweet Potato Latkes for Hanukkah. Southern Holidays also highlights how international holiday dishes have been adopted in the region over time, from Moravian Sugar Cake for Christmas to Vietnamese Spring Rolls for the coastal South's Blessing of the Fleet.


Book Synopsis Southern Holidays by : Debbie Moose

Download or read book Southern Holidays written by Debbie Moose and published by UNC Press Books. This book was released on 2014-09-15 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Debbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition to the Savor the South® cookbook collection also branches out into regional and cultural holidays that honor newer southern traditions, including recipes from real cooks hailing from a range of ethnic traditions and histories. The cooks' stories accompanying the recipes show how holiday foods not only hold cherished personal family memories but also often have roots in a common past that ties families together in a shared southern history. The cookbook's inclusive culinary vision is organized by the four seasons to mark the progress of the year. Featuring seventeen holidays and fifty recipes, it includes such classics as Coconut King Cake for Mardi Gras and Smoky Red Rice for Juneteenth, as well as southern twists on time-honored delicacies, from Cajun-Style Rice Dressing for Thanksgiving to Sweet Potato Latkes for Hanukkah. Southern Holidays also highlights how international holiday dishes have been adopted in the region over time, from Moravian Sugar Cake for Christmas to Vietnamese Spring Rolls for the coastal South's Blessing of the Fleet.


The Redemption of Althalus

The Redemption of Althalus

Author: David Eddings

Publisher: Del Rey

Published: 2001-10-30

Total Pages: 802

ISBN-13: 0345440781

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David and Leigh Eddings were mythmakers and world builders of the first order. With The Redemption of Althalus, the authors of the Belgariad and Malloreon sagas created a thrilling stand-alone epic—boldly written and brilliantly imagined. It would be sheer folly to try to conceal the true nature of Althalus, for his flaws are the stuff of legend. He is, as all men know, a thief, a liar, an occasional murderer, an outrageous braggart, and a man devoid of even the slightest hint of honor. Yet of all the men in the world, it is Althalus, unrepentant rogue and scoundrel, who will become the champion of humanity in its desperate struggle against the forces of an ancient god determined to return the universe to nothingness. On his way to steal The Book from the House at the End of the World, Althalus is confronted by a cat--a cat with eyes like emeralds, the voice of a woman, and the powers of a goddess. She is Dweia, sister to The Gods and a greater thief even than Althalus. She must be: for in no time at all, she has stolen his heart. And more. She has stolen time itself. For when Althalus leaves the House at the End of the World, much wiser but not a day older than when he'd first entered it, thousands of years have gone by. But Dweia is not the only one able to manipulate time. Her evil brother shares the power, and while Dweia has been teaching Althalus the secrets of The Book, the ancient God has been using the dark magic of his own Book to rewrite history. Yet all is not lost. But only if Althalus, still a thief at heart, can bring together a ragtag group of men, women, and children with no reason to trust him or each other. Praise for The Redemption of Althalus “Highly recommended . . . Featuring a cast of engaging characters, some fanciful plot twists, and a light-hearted atmosphere that should appeal strongly to fans and first-time readers alike.”—Library Journal “The story takes off. The interactions between characters, straightforward plotting, and doses of wry humor keep the tale humming.”—Booklist “An engaging young reprobate hero . . . [A] magical realm of good-natured fun.”—Publishers Weekly “A compelling, involving story.”—Science Fiction Chronicle


Book Synopsis The Redemption of Althalus by : David Eddings

Download or read book The Redemption of Althalus written by David Eddings and published by Del Rey. This book was released on 2001-10-30 with total page 802 pages. Available in PDF, EPUB and Kindle. Book excerpt: David and Leigh Eddings were mythmakers and world builders of the first order. With The Redemption of Althalus, the authors of the Belgariad and Malloreon sagas created a thrilling stand-alone epic—boldly written and brilliantly imagined. It would be sheer folly to try to conceal the true nature of Althalus, for his flaws are the stuff of legend. He is, as all men know, a thief, a liar, an occasional murderer, an outrageous braggart, and a man devoid of even the slightest hint of honor. Yet of all the men in the world, it is Althalus, unrepentant rogue and scoundrel, who will become the champion of humanity in its desperate struggle against the forces of an ancient god determined to return the universe to nothingness. On his way to steal The Book from the House at the End of the World, Althalus is confronted by a cat--a cat with eyes like emeralds, the voice of a woman, and the powers of a goddess. She is Dweia, sister to The Gods and a greater thief even than Althalus. She must be: for in no time at all, she has stolen his heart. And more. She has stolen time itself. For when Althalus leaves the House at the End of the World, much wiser but not a day older than when he'd first entered it, thousands of years have gone by. But Dweia is not the only one able to manipulate time. Her evil brother shares the power, and while Dweia has been teaching Althalus the secrets of The Book, the ancient God has been using the dark magic of his own Book to rewrite history. Yet all is not lost. But only if Althalus, still a thief at heart, can bring together a ragtag group of men, women, and children with no reason to trust him or each other. Praise for The Redemption of Althalus “Highly recommended . . . Featuring a cast of engaging characters, some fanciful plot twists, and a light-hearted atmosphere that should appeal strongly to fans and first-time readers alike.”—Library Journal “The story takes off. The interactions between characters, straightforward plotting, and doses of wry humor keep the tale humming.”—Booklist “An engaging young reprobate hero . . . [A] magical realm of good-natured fun.”—Publishers Weekly “A compelling, involving story.”—Science Fiction Chronicle


Marvel Universe by John Byrne Omnibus

Marvel Universe by John Byrne Omnibus

Author:

Publisher: Marvel

Published: 2016-04-19

Total Pages: 0

ISBN-13: 9780785195603

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He's one of the most successful comic creators in history, known for epic stints on Fantastic Four, Uncanny X-Men, Alpha Flight and more! Now savor John Byrne's wider influence on the Marvel Universe in this collection of shorter - but no less classic - runs on top-tier characters! Enjoy Byrne's definitive take on icons like Captain America, the Hulk, the Avengers, Wolverine and the Silver Surfer, as well as Black Widow and her fellow Champions! COLLECTING: CHAMPIONS 11-15; MARVEL PREVIEW 11; AVENGERS (1963) 164-166, 181-191; POWER MAN 48-50; MARVEL PREMIERE 47-48; CAPTAIN AMERICA (1968) 247-255; SILVER SURFER (1982) 1; INCREDIBLE HULK (1968) 314-319; WOLVERINE (1988) 17-23; MATERIAL FROM MARVEL FANFARE (1982) 29


Book Synopsis Marvel Universe by John Byrne Omnibus by :

Download or read book Marvel Universe by John Byrne Omnibus written by and published by Marvel. This book was released on 2016-04-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: He's one of the most successful comic creators in history, known for epic stints on Fantastic Four, Uncanny X-Men, Alpha Flight and more! Now savor John Byrne's wider influence on the Marvel Universe in this collection of shorter - but no less classic - runs on top-tier characters! Enjoy Byrne's definitive take on icons like Captain America, the Hulk, the Avengers, Wolverine and the Silver Surfer, as well as Black Widow and her fellow Champions! COLLECTING: CHAMPIONS 11-15; MARVEL PREVIEW 11; AVENGERS (1963) 164-166, 181-191; POWER MAN 48-50; MARVEL PREMIERE 47-48; CAPTAIN AMERICA (1968) 247-255; SILVER SURFER (1982) 1; INCREDIBLE HULK (1968) 314-319; WOLVERINE (1988) 17-23; MATERIAL FROM MARVEL FANFARE (1982) 29


Pickles and Preserves

Pickles and Preserves

Author: Andrea Weigl

Publisher: UNC Press Books

Published: 2014-03-10

Total Pages: 112

ISBN-13: 1469614413

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Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.


Book Synopsis Pickles and Preserves by : Andrea Weigl

Download or read book Pickles and Preserves written by Andrea Weigl and published by UNC Press Books. This book was released on 2014-03-10 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.


Crabs and Oysters

Crabs and Oysters

Author: Bill Smith

Publisher: UNC Press Books

Published: 2015-10-15

Total Pages: 128

ISBN-13: 1469622637

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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.


Book Synopsis Crabs and Oysters by : Bill Smith

Download or read book Crabs and Oysters written by Bill Smith and published by UNC Press Books. This book was released on 2015-10-15 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.