October 2014
Advance Readers’ Copy
Shrimp
a SAVOR THE SOUTH® cookbook
by Jay Pierce
128 pp., index, 44 recipes
ISBN 978-1-4696-2114-2 $18.00 cloth
Publication date: March 2, 2015
For more information:
http://uncpress.unc.edu/books/12718.html
For a selection of publicity materials for media use, including a jacket image and
promotional recipes, please go to www.ibiblio.org/uncp/media/pierce_shrimp/
Recalling boyhood shrimping expeditions with his father and summoning up the aromas and
flavors of a southern shrimp boil or shrimp fry, well-known chef Jay Pierce brings America’s
favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and
international delicacies. Pierce’s introduction focuses on the South’s fishing and culinary
connections with shrimp, which are abundant in the estuaries and bays that line southern shores.
Shrimp, Pierce notes, are one of the last truly wild creatures that Americans consume in
significant quantities. Pierce encourages today’s cooks to support local shrimp fisheries in order
to help ensure that future generations will enjoy American-sourced shrimp in continued
abundance, and he explains how to source shrimp conscientiously throughout the cycle of
seasons. While shrimp is popular throughout the region for entertaining a backyard crowd, it is
also a go-to ingredient for the fancier, special-occasion menu. Shrimp highlights just how
versatile shrimp is, and how easy it is to prepare with a wide range of flavors. Chef Pierce
demystifies fancier preparations and offers everyday cooks step-by-step instructions for creating a
strikingly diverse repertoire of delicious shrimp dishes.
[more]
Jay Pierce is executive chef at ROCKSALT in Charlotte, North Carolina. He has written
for CNN's Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur.
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Advance Praise:
"Jay Pierce's Shrimp is the must-have primer on America's most beloved crustacean. Not only
does this book have all the practical know-how—tips on sourcing, freshness, and freezing from a
seasoned professional chef and Louisiana Gulf Coast native—it's got a passel of on-point,
downright delicious recipes from classics like gumbo and shrimp and grits to his own, original
creations like the stellar rhubarbecued shrimp."—Matt Lee and Ted Lee, authors of The Lee Bros.
Charleston Kitchen
"Jay Pierce's enthusiasm for and thorough understanding of shrimp are evident throughout this
valuable and delightful cookbook. His distinctive voice comes through so engagingly that reading
it is almost like sitting at the chrome kitchen table with him, sharing homebrew and boiled shrimp
and talking about the true joys of cooking. The selection of recipes is enticing, a wonderful blend
of the real skinny on how to make perfect classics, such as Shrimp Cocktail or a New Orleans Po
Boy, and new delectable concepts, like the Mirliton and Shrimp Soup. I can’t wait to try them
all."—Ronni Lundy, author of Butter Beans to Blackberries: Recipes from the Southern Garden
Praise for SAVOR THE SOUTH® Cookbook Collection:
“SAVOR THE SOUTH—designed to give Dixie's most time-honored ingredients their due.”
—Garden & Gun
Promotional recipes are limited to the following with the credit line below:
 Shrimp Ceviche pp. 28-29
 Classic Fried Shrimp Po’boys pp. 64-65
 Esma’s Shrimp Stew pp. 94-95
From Shrimp: a SAVOR THE SOUTH® cookbook by Jay Pierce. Copyright © 2015 by
University of North Carolina Press. Used by permission of the University of North Carolina
Press. www.uncpress.unc.edu
Please contact Gina Mahalek at (919) 962-0581 or gina_mahalek@unc.edu to
request permission to use any additional recipes.