{"product_id":"salt-and-shore-recipes-from-the-coastal-south","title":"Salt and Shore: Recipes from the Coastal South","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSammy Monsour\u003c\/b\u003e, a Michelin award-winning chef and food activist, brings a rich culinary heritage rooting from his parent's neighborhood restaurant in Chapel Hill, North Carolina. A graduate of the Culinary Institute of America and a third-generation chef, Sammy's restaurants in Boston and Los Angeles have earned acknowledgment and acclaim from James Beard Foundation, Eater National, and Zagat. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKassady Wiggins\u003c\/b\u003e, a seasoned beverage director and trailblazer in the craft cocktail scene, hails from Greenville, South Carolina. Influenced by her early exposure to organic farming and permaculture, she crafts Southern-inspired drinks that have been celebrated by \n\u003ci\u003eEater\u003c\/i\u003e, \n\u003ci\u003eForbes\u003c\/i\u003e, \n\u003ci\u003eLA Weekly\u003c\/i\u003e, \n\u003ci\u003eLA Magazine\u003c\/i\u003e, and \n\u003ci\u003eLA Times\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eInspired takes on timeless recipes honoring coastal communities of the South and highlighting the sustainable seafood, spirited libations, warm hospitality, and rich heritage of the region. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eChef and mixologist duo Sammy Monsour and Kass Wiggins share more than 120 recipes for their favorite seafood dishes and drinks from the coast and watery byways--along with their passion for Southern cooking, hospitality, and culture. \n\u003cp\u003e\u003c\/p\u003e Advocates for sustainable eating, as well as civil rights and environmental activism, their enthusiasm for good food, modern craft cocktails, and community shines through on every page of this beautiful cookbook. Through recipes and stories, Sammy and Kass aim to inspire informed choices that support coastal resiliency and marine ecosystem health. \n\u003cp\u003e\u003c\/p\u003e Celebrate the coasts and waterways of the South with outstanding seafood, ocean advocacy, and beach-front feasts to enjoy at home. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eTECHNIQUES AND EXPERT TIPS\u003c\/b\u003e that will encourage cooks of all levels to master preparing and serving seafood dishes and cocktails at home, including how to filet fish, handle shellfish, craft drinks around simple fresh ingredients, and use ice for added flavor. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFRESH AND SHAREABLE RECIPES\u003c\/b\u003e--from Cattywampus Punch and Hibiscus Hoodoo to Creole bay scallop ceviche, stone crab hushpuppies, whole fish gumbo pot, a backyard oyster roast, and more. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePERSONAL NARRATIVES AND FEATURES\u003c\/b\u003e throughout spotlight local organizations and tie-in topics such as sea salt, seaweed, sourcing seafood, oysters 101, and more. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSUSTAINABLE EATING AND DRINKING \u003c\/b\u003e is celebrated throughout the book, with a focus on seafood that aligns with sustainable practices, such as supporting local fisheries that follow responsible harvesting methods, highlighting seafood species that are abundant and well-managed, and making zero-landfill cocktails. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eRAISING ENVIRONMENTAL AWARENESS \u003c\/b\u003eabout responsible seafood consumption, and emphasizing the importance of preserving coastal ecosystems, is a primary objective of this book, which showcases several Southern coastal organizations and farms that are at the forefront of seafood sustainability and conservation efforts such as Marsh Hen Mill (South Carolina), Sunburst Trout Farms (North Carolina), Sapelo Sea Farms (Georgia), Oyster South (Virginia), Sun Shrimp (Florida), and Louisiana Crawfish Co. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eACTIVE ENGAGEMENT\u003c\/b\u003e is a core value of the authors, who have been actively engaged with organizations and experts in the field for decades; Sammy currently serves as the chef lead for the Environmental Defense Fund, serves on the board of the James Beard Foundation's Smart Catch Impact program, and is a member of Monterey Bay Aquarium's Blue Ribbon Task Force. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eHOLISTIC PERSPECTIVE\u003c\/b\u003e The authors provide a broad context and perspective on seafood that encompasses sustainability, local organizations, and social responsibility and acknowledges the interconnectedness of environmental issues, social justice, and food systems.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 06\/01\/2024 pg. 12 (EAN 9798886741230, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMonsour, Sammy\u003cbr\u003e\n\u003cb\u003eSammy Monsour\u003c\/b\u003e, a Michelin award-winning chef and food activist, brings a rich culinary heritage rooting from his parent's neighborhood restaurant in Chapel Hill, North Carolina. A graduate of the Culinary Institute of America and a third-generation chef, Sammy's restaurants in Boston and Los Angeles have earned acknowledgment and acclaim from James Beard Foundation, Eater National, and Zagat.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eWiggins, Kassady\u003cbr\u003e\n\u003cb\u003eKassady Wiggins\u003c\/b\u003e, a seasoned beverage director and trailblazer in the craft cocktail scene, hails from Greenville, South Carolina. Influenced by her early exposure to organic farming and permaculture, she crafts Southern-inspired drinks that have been celebrated by \n\u003ci\u003eEater\u003c\/i\u003e, \n\u003ci\u003eForbes\u003c\/i\u003e, \n\u003ci\u003eLA Weekly\u003c\/i\u003e, \n\u003ci\u003eLA Magazine\u003c\/i\u003e, and \n\u003ci\u003eLA Times\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Monsour, Sammy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Weldon Owen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-06-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Fish \u0026amp; Seafood|Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Seafood)|Cooking, American|Southern style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9798886741230\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9798886741230\u003c\/p\u003e","brand":"Weldon Owen","offers":[{"title":"Default Title","offer_id":51154258886934,"sku":"SP-9798886741230","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9798886741230_spiral.png?v=1774939701","url":"https:\/\/lusper.myshopify.com\/products\/salt-and-shore-recipes-from-the-coastal-south","provider":"Lusperbooks","version":"1.0","type":"link"}