 Author Name: Fred Thompson
Title: CRAZY FOR CRAB: EVERYTHING YOU NEED TO KNOW TO ENJOY FABULOUS CRAB AT HOME, WITH 125 RECIPES
Binding: Paperback
Type: BOOK
Publisher: NATIONAL BOOK NETWORK
ISBN Number: 1558322663 / 9781558322660
Seller ID: 1060486
Describes every type of crab available, how to buy it, how to clean it, cook it & crack it. Features mouth-watering recipes with photos of finished dishes & stories of watermen & crabbers from around the country. 4-color interior with 40 photos, 30 illus; 125 recipes. 8x8 inches, 208 pgs.
'Marylanders worship soft-shells, Mainers are loyal to peckytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific Northwesterners swear by Dungeness. But the truth is, crab is no longer just a regional delicacy, or even a seasonal one. Today all of these varieties, and more, are shipped to markets all over the country. And because at least one type of crab is always in season, and you can get picked fresh crabmeat, as well as frozen and canned, throughout the year, crab fans never have to go without.
In Crazy for Crab, Fred Thompson begins with a comprehensive chapter on the basics, describing every type of crab available, how to buy it, how to clean it (and how to know when to ask the fishmonger to do this for you), and how to cook it and crack it. This is accompanied by easy-to-follow how-to drawings and illustrations of the various types of crabs.
Then come the recipes. There is an entire chapter devoted to the glorious variety of crab cakes and the great debate over exactly what ingredients belong in the ideal version. Fred's Pretty Darn Close to Perfect Crab Cakes have scallions and bell pepper, while Thai Crab Cakes with Chili-Garlic Sauce are more adventurous. The chapter on soft-shell crab includes such preparations as Pan-Fried Soft-Shell Crabs with Warm Tomato & Bacon Vinaigrette, while the chapter on hard-shells features multiple versions of crab boils. There are also chapters on salads, soups, appetizers, brunches and light meals, and casseroles, with recipes including Crab Saland with Asparagus & Lime, Spicy Red Crab Soup, and Crab and Artichoke Dip.
This charming 4-color book also features mouth-watering photos of finished dishes, pictures of famous crab restaurants from palin to fancy, decorative illustrations, and stories of watermen and crabbers from around the country.
ABOUT THE AUTHOR:
Fred Thompson is the author of Iced Tea and Lemonade, a columnist for the Raleigh News & Observer,, and a food stylist and culinary developer. He lives in New York City and Raleigh, North Carolina.
Price =
19.45 USD |
