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

by Elizabeth Wiegand
     
 

 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 Carolina’s coastal communities, including both traditional dishes and specialties from the many…  See more details below

Overview

 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 Carolina’s 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 Ernie’s Beer-Batter Dolphinfish • Bourbon Pecan Chicken • Ocracoke Fig Cake • Outer Banks Bread Pudding

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Product Details

ISBN-13:
9780762746019
Publisher:
Three Forks Press
Publication date:
05/01/2008
Edition description:
First
Pages:
336
Product dimensions:
10.00(w) x 11.00(h) x 0.50(d)

Meet 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.

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