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Saltbox Seafood Joint Cookbook

Saltbox Seafood Joint Cookbook

by Ricky Moore


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Available for Pre-Order. This item will be available on October 14, 2019


Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly.

In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.

Product Details

ISBN-13: 9781469653532
Publisher: The University of North Carolina Press
Publication date: 10/14/2019
Pages: 160
Product dimensions: 7.00(w) x 8.00(h) x (d)

About the Author

Ricky Moore is the founder, proprietor, and chef of Saltbox Seafood Joint in Durham, North Carolina.

What People are Saying About This

From the Publisher

Ricky Moore has captured the heart and soul of the North Carolina coast like no other chef ever has—a tremendous accomplishment. I have been waiting all my life for this cookbook!—David Cecelski, author of The Waterman's Song

Even if Aquaman went to culinary school, he couldn't have written a finer seafood cookbook than Saltbox Seafood Joint Cookbook. Chef Ricky Moore's deep knowledge of—and love for—seafood shines on every page. This cookbook is hotter than fish grease!"—Adrian Miller, author of The President's Kitchen Cabinet and Soul Food

Ricky Moore should be named a STATE TREASURE for his indescribably delicious work and passion that allows us to savor the distinctive seafood of North Carolina and the coastal South. Here he teaches us that good fish—anywhere—-is local, seasonal, fresh, and simply prepared.—Marcie Cohen Ferris, author of The Edible South

Saltbox Seafood Joint Cookbook speaks to that classic coastal cookery that resonates with folks young and old. Chef Ricky Moore educates us about food and waterways in North Carolina while offering us the best damn chowder you'll ever eat!"—Mashama Bailey, executive chef, The Grey, and James Beard Award Winner for Best Chef Southeast

A marvelously big-hearted cookbook that feels like it was written by a friend who happens to run a great seafood joint (and who happens to be a classically trained chef). Introducing readers to the eastern North Carolina fish and seafood specialties he grew up learning to cook and now offers diners at his restaurant, Saltbox Seafood Joint Cookbook is refreshing and necessary for anyone who wants to cook fish at home."–Kelly Alexander, author of Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

Chef Ricky's recipes are secular and sacred. They exist between the soul of a Friday night fish fry and the gospel of a Sunday afternoon fish stew. Saltbox Seafood Joint Cookbook captures the rhythm where the Neuse and Trent Rivers meet with recipes that call for extended dinner tables and multiple second helpings.—Shirlette Ammons, writer, producer, and musician whose albums include Language Barrier and Spectacles

A cookbook that puts seafood up front, demystifying the process of selecting, prepping, and then frying, broiling, and grilling to perfection. Ricky Moore traces his evolution from the New Bern fishing hole, to his military service, culinary school training, and experiences working as a chef at top restaurants—and then he recounts the wonderful story of how he started his restaurants in Durham, North Carolina. And I really savored the explanation behind his Hush-Honeys."—Bridgette A. Lacy, author of Sunday Dinner: A Savor the South Cookbook