Synopses & Reviews
Bourbonand#8217;s popularity derives from its folklore nearly as much as from its flavor. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all outand#8212;the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), hot or cool concoctions (Hot Chocolate and#8220;Nog,and#8221; Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). Thereand#8217;s even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Bourbon Glaze and Fredand#8217;s Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipeand#8212;however you enjoy it, bourbon is an old favorite thatand#8217;s new again.
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 cook it and crack it. Then comes all the glorious recipes readers could ever want to make with crab.
Comprehensive recipe and technique book for cooking and enjoying crab at home.
In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes. His chapter devoted to the glorious variety of crab cakes includes Freds Pretty Darn Close to Perfect Crab Cakes, with scallions and bell pepper, as well as the more adventurous Thai Crab Cakes with Chili-Garlic Sauce. The chapter on soft-shell crab includes such preparations as Pan-Fried Soft-Shell Crabs with Warm Tomato and 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 Salad with Asparagus and Lime, Spicy Red Crab Soup, and Crab and Artichoke Dip. All are accompanied by mouthwatering photos of finished dishes, pictures of famous crab restaurants from plain to fancy, decorative illustrations, and stories of watermen and crabbers from around the country.
About the Author
Fred Thompson is a writer and food stylist who divides his time between Raleigh, North Carolina, and New York City. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southernand#8212;especially food. Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from 1988 to 1994. Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson has written several cookbooks, including Iced Tea, Lemonade, Crazy for Crab, Barbecue Nation, and Hot Chocolate. Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazineand#8217;s editor. He has been featured on NPR, and is a spokesperson for Lipton Cold Brew. Thompson writes and#8220;The Weekend Gourmet,and#8221; a bi-weekly column in The Raleigh News and Observer. His work has appeared in Family Circle, Wine and Spirits, Fine Cooking, and Every Day with Rachael Ray. Thompson is also a member of the International Association of Culinary Professionals and the Southern Foodways Alliance.
Table of Contents
The Crab Basics
Crab with Cocktails
Creative Crab Salads
The Elusive Perfect Crab Cake
The Old Blue Crab and Other Hard Shells
The Sublime Soft Shells
Brunch, Luncheon, and Light Dinner Fare
Casseroles, Easy Sautes, and One Incredible Indulgence