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The Louisiana Seafood Bible: Shrimp (Louisiana Landmarks) Kindle Edition
“It’s a cookbook that’s so much more than a cookbook.”
—Todd Masson, Louisiana Sportsman
“Yes, read the cookbook cover to cover. It is about shrimp, shrimpers, and how to enjoy eating one of our Gulf’s treasures.”
—Miriam Juban, owner of Juban’s Restaurant, Baton Rouge, Louisiana
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now considered America’s favorite seafood. Advancements in transportation and communication have brought the coastal delicacy inland in the last few decades, resulting in a surge of popularity nationwide. Even as the taste for shrimp has drifted farther away from its seaside origins, it remains a traditional staple in the Gulf Coast region. Coauthor and fisheries expert Jerald Horst provides a wealth of information about the shellfish, including biology, history, industry, and meal preparation.
Shrimping has been a commercial industry in Louisiana since the 1870s. Based on his scientific knowledge, practical experience, and more than four decades near the Louisiana coast, Horst’s advice is valued among those in the industry. He expounds on the art and science of purchasing shrimp based on size, count, and weight. Recommending specific locations for stocking up during the season, the author warns against common misconceptions in choosing shrimp.
Along with his wife, Glenda, Horst is also adept at the art of cooking shrimp. The couple has included seventy-seven home-style recipes personally tested in their own kitchen. Molds, casseroles, gumbos, and salads reveal the variety of tastes that can be concocted from the small crustacean. Each recipe has been taken from residents of the Gulf, with four stars indicating the best of the best.
- LanguageEnglish
- PublisherPelican Publishing
- Publication dateAugust 16, 2013
- File size10946 KB
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Editorial Reviews
From the Inside Flap
"Do not tell fish stories where the people know you, but particularly, don't tell them where they know the fish."
-Mark Twain (1835-1910), American humorist, writer, and lecturer
Whether fried or baked, pan-seared or grilled, fish fits any plate and is sure to please any palate. The final addition to the Louisiana Seafood Bible Series, this offering from talented duo Jerald and Glenda Horst picks up where The Louisiana Seafood Bible: Fish Volume 1 left off. It offers fish lovers a taste of Louisiana's freshest catches-and a great deal of knowledge about the fish themselves.The Horsts provide an informative and visually stimulating gastronomic guide to all things fish with more than seventy home-style dishes, including such delights as Almond and Macadamia Crusted Fish and Vietnamese Clay Pot Catfish. More than 250 mouth-watering photos provide a visual reference for chefs, from beginners to experts, to the presentation of these delicious sea creatures. Each delectable entrée has been home-tested by the husband-and-wife-team, who have collected and tested fish recipes for decades.The most unique feature of this book is its guide to Louisiana fish, which contains both photographs and a listing of the best cooking methods for one hundred-plus Louisiana fish species. Truly rife with useful information, this is a volume that belongs in every kitchen.Jerald Horst is a retired fisheries specialist who discovered the world of Southern food growing up in St. Francisville, Louisiana. He worked as an extension fisheries biologist in the LSU Agricultural Center and served as a professor of fisheries at LSU for thirty years. He is a past president of the Louisiana Association of Professional Biologists and a member of the Louisiana Chapter of the American Fisheries Society. Horst writes regularly for the Louisiana Sportsman magazine. In addition to authoring Pelican's Louisiana Seafood Bible Series with his wife, Glenda, Horst is the co-author of Pelican's Angler's Guide to Fishes of the Gulf of Mexico.Glenda Horst, the daughter of a commercial fisherman, was born on Bayou Sorrell, Louisiana. She learned the basics of Cajun cooking from her mother and has been perfecting seafood recipes ever since.The Horsts reside in Franklinton, Louisiana. Together, they authored Pelican's Louisiana Seafood Bible Series, which includes The Louisiana Seafood Bible: Shrimp, The Louisiana Seafood Bible: Crawfish, The Louisiana Seafood Bible: Crabs, The Louisiana Seafood Bible: Oysters, and The Louisiana Seafood Bible: Fish Volume 1.
--This text refers to the hardcover edition.About the Author
GLENDA HORST was born and raised on Bayou Sorrell, Louisiana. The daughter of a commercial fisherman, she learned the basics of Cajun cooking from her mother. --This text refers to the hardcover edition.
From the Back Cover
Praise for The Louisiana Seafood Bible Series:
"Jerald and Glenda Horst's seafood bibles are indispensible, bringing seafood fans closer to the history, lore, and love of Louisiana's gorgeous bounty. Then, to gild the lily, the Horsts lead us along deliciously with easy and delectable recipes. The Louisiana Seafood Bible is a must for every cook and cookbook collector."
-Lorin Gaudin, food writer
"This series on Louisiana seafood is a delight . . ."
-Ray Saadi, Acadiana (LA) LifeStyle
Praise for The Louisiana Seafood Bible: Shrimp:
"It is as useful and as informative and engaging a narrative as I've seen anywhere on this subject. The recipes are fun to read, in part because they present a true picture of how average people-not chefs, not foodies-cook and eat."
-Michele Anna Jordan, PressDemocrat.com
Praise for The Louisiana Seafood Bible: Oysters:
"Whether you are interested in the common or eccentric, The Louisiana Seafood Bible: Oysters has a recipe for you. From harvest to the table, The Louisiana Seafood Bible: Oysters is a must-have for any oyster aficionado or a library's collection on cookbooks or seafood."
-Charlene Bonnette, the Louisiana Department of the State Library of Louisiana
The sixth book of The Louisiana Seafood Bible Series, this collection, a companion to Louisiana Seafood Bible: Fish Volume 1, provides an encyclopedic listing of edible fish species, both saltwater and fresh, and their culinary values. The listings are accompanied by photos and stories, served up with more than seventy enticing dishes prepared using Louisiana's freshest and most accessible offerings.
Jerald Horst is a retired fisheries expert who taught fisheries science at Louisiana State University for thirty years. He is a frequent speaker at gatherings around the state.
Glenda Horst is the daughter of a commercial fisherman who learned the basics of Cajun cooking from her mother. To the delight of friends, she has taste-tested each recipe. She and her husband, Jerald, live in Franklinton, Louisiana.
Product details
- ASIN : B0BNTBQ4Z8
- Publisher : Pelican Publishing (August 16, 2013)
- Publication date : August 16, 2013
- Language : English
- File size : 10946 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 310 pages
- Best Sellers Rank: #2,169,861 in Kindle Store (See Top 100 in Kindle Store)
- #211 in Marine Biology (Kindle Store)
- #554 in Cooking Seafood
- #905 in American South Cooking
- Customer Reviews:
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Way too much gratuitous info on friends, diseases, and experiences with fishing folks and industry. I'm sure their friends enjoyed this book. Wished I'd paid more attention to the TOC!
More / better recipes is what I expected. Most of them are too fancy. Not one on salmon. Very disappointed.