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The Outer Banks Cookbook: Recipes and Traditions from North Carolina's Barrier Islands

The Outer Banks Cookbook: Recipes and Traditions from North Carolina's Barrier Islands Cover

 

Synopses & Reviews

Publisher Comments:

 
Bring Home the Taste of the Islands

More than seven million people visit the Outer Banks of North Carolina every year and fall in love with its coastal Southern cuisine. The more than 100 recipes in The Outer Banks Cookbook celebrate the many flavors of North Carolinas coastal communities, including both traditional dishes and specialties from the many restaurants dotting the Outer Banks.

 
More than just recipes (delicious as they are!), this tribute to the Outer Banks also includes everything from shipwreck lore and stories of yesteryear to practical tips on throwing an oyster roast or preparing a distinctive local specialty such as broiled fish throats.
 
Cook These Delicious Recipes with Coastal Flair

Traditional Outer Banks Crab Cakes • Clam Fritters • She-Crab Soup • Pecan-Encrusted Scallops with Fresh Peach Salsa • Shrimp and Baked Grits • Hatteras Clam Chowder • Crab-Stuffed Flounder • Grilled Shrimp Salad • Captain Ernies Beer-Batter Dolphinfish • Bourbon Pecan Chicken • Ocracoke Fig Cake • Outer Banks Bread Pudding

Synopsis:

More than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. This all-new cookbook contains more than 40 photographs highlighting the foods and sights of the scenic barrier islands as well as more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Among them are recipes for favorites such as Shrimp ‘n Beer, Pimento Cheese (a Southern staple!), Outer Banks Clam Chowder, and Fish Tacos from Corolla’s Bad Bean Taqueria. Sidebars include Outer Banks folklore such as tales of Blackbeard’s shipwreck and the famous white dolphin who guided sailors into Hatteras Inlet, as well as practical tips on cleaning and storing shellfish and preparing a distinctive local specialty, broiled fish throats.

This collection includes family recipes from the author and traditional dishes from locals, as well as specialties from the many restaurants dotting the Outer Banks, in a cookbook that celebrates the many flavors of North Carolina’s coastal communities.

About the Author

Elizabeth Wiegand is a North Carolina native and freelance writer who has written for Southern Living, Tasteful, the Washington Post, and many other magazines and newspapers. She has interviewed many of the nation's top chefs, was chair of the local chapter of the American Institute of Wine and Food, and is a member of the Southern Foodways Alliance. She has been cooking and exploring along North Carolina's coast for 35 years.

Table of Contents

(1) Introduction; (2) Drinks and Cocktails; (3) Soups and Chowders; (4) Shellfish; (5) Fish; (6) Poultry; (7) Vegetables; (8) Sauces, Vinaigrettes, and Glazes; (9) Breads, Muffins, and Dressings; (10) Desserts; (11) Index

Product Details

ISBN:
9780762746019
Subtitle:
Recipes and Traditions from North Carolina's Barrier Islands
Publisher:
Three Forks
Author:
Wiegand, Elizabeth
Subject:
American - Southern States
Subject:
Regional & Ethnic - American - Southern States
Subject:
Outer Banks (N.C.) History.
Subject:
Cookery - North Carolina - Outer Banks
Subject:
Cooking and Food-US Southern
Subject:
General Cooking
Edition Description:
First
Publication Date:
20080501
Binding:
Paperback
Language:
English
Illustrations:
40 b/w photos
Pages:
336
Dimensions:
8 x 8.5 in

Related Subjects

Cooking and Food » Regional and Ethnic » United States » Southern

The Outer Banks Cookbook: Recipes and Traditions from North Carolina's Barrier Islands
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$ In Stock
Product details 336 pages Three Forks Press - English 9780762746019 Reviews:
"Synopsis" by ,
More than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. This all-new cookbook contains more than 40 photographs highlighting the foods and sights of the scenic barrier islands as well as more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Among them are recipes for favorites such as Shrimp ‘n Beer, Pimento Cheese (a Southern staple!), Outer Banks Clam Chowder, and Fish Tacos from Corolla’s Bad Bean Taqueria. Sidebars include Outer Banks folklore such as tales of Blackbeard’s shipwreck and the famous white dolphin who guided sailors into Hatteras Inlet, as well as practical tips on cleaning and storing shellfish and preparing a distinctive local specialty, broiled fish throats.

This collection includes family recipes from the author and traditional dishes from locals, as well as specialties from the many restaurants dotting the Outer Banks, in a cookbook that celebrates the many flavors of North Carolina’s coastal communities.

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