Catfish
a Savor the South cookbook
Seiten
2023
The University of North Carolina Press (Verlag)
978-1-4696-7443-8 (ISBN)
The University of North Carolina Press (Verlag)
978-1-4696-7443-8 (ISBN)
In this Savor the South cookbook, Paul and Angela Knipple share their family memories of catching and eating this favoured southern food. Painting a portrait of catfish’s culinary and natural history, along with its place in southern foodways, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying "that steamy sweet white meat encased in golden crisp cornmeal was just a part of our childhoods." In this Savor the South cookbook, the Knipples share their family memories of catching and eating this favored southern food. Painting a portrait of catfish's culinary and natural history, along with its place in southern foodways and the Delta fishing industry, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.
Showcased are fifty-six recipes highlighting catfish's remarkable versatility--from such southern classics as Catfish Po'Boys and Catfish Gumbo to the global flavors of Catfish Banh Mi and Nigerian Catfish Stew. Worth the price of admission are the recipes for fried catfish five ways, along with recipes for all the traditional sides, including slaw, hushpuppies, and tartar sauce--all you'll need to cook a plate worthy of a real southern fish shack.
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying "that steamy sweet white meat encased in golden crisp cornmeal was just a part of our childhoods." In this Savor the South cookbook, the Knipples share their family memories of catching and eating this favored southern food. Painting a portrait of catfish's culinary and natural history, along with its place in southern foodways and the Delta fishing industry, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.
Showcased are fifty-six recipes highlighting catfish's remarkable versatility--from such southern classics as Catfish Po'Boys and Catfish Gumbo to the global flavors of Catfish Banh Mi and Nigerian Catfish Stew. Worth the price of admission are the recipes for fried catfish five ways, along with recipes for all the traditional sides, including slaw, hushpuppies, and tartar sauce--all you'll need to cook a plate worthy of a real southern fish shack.
Angela Knipple is coauthor, with Paul Knipple, of The World in a Skillet: A Food Lover's Tour of the New American South and Farm Fresh Tennessee. She lives in Memphis. Paul Knipple is coauthor, with Angela Knipple, of The World in a Skillet: A Food Lover's Tour of the New American South and Farm Fresh Tennessee. He lives in Memphis.
| Erscheinungsdatum | 28.11.2022 |
|---|---|
| Reihe/Serie | Savor the South Cookbooks |
| Verlagsort | Chapel Hill |
| Sprache | englisch |
| Maße | 140 x 216 mm |
| Gewicht | 272 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-4696-7443-2 / 1469674432 |
| ISBN-13 | 978-1-4696-7443-8 / 9781469674438 |
| Zustand | Neuware |
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