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