The Louisiana Seafood Bible: Shrimp
Author: Jerald and Glenda Horst
|There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now considered America’s favorite seafood. Advancements in transportation and communication have brought the coastal delicacy inland in the last few decades, resulting in a surge of popularity nationwide. Even as the taste for shrimp has drifted farther away from its seaside origins, it remains a traditional staple in the Gulf Coast region. Coauthor and fisheries expert Jerald Horst provides a wealth of information about the shellfish, including biology, history, industry, and meal preparation.|
Shrimping has been a commercial industry in Louisiana since the 1870s. Based on his scientific knowledge, practical experience, and more than four decades near the Louisiana coast, Horst’s advice is valued among those in the industry. He expounds on the art and science of purchasing shrimp based on size, count, and weight. Recommending specific locations for stocking up during the season, the author warns against common misconceptions in choosing shrimp.
Along with his wife, Glenda, Horst is also adept at the art of cooking shrimp. The couple has included seventy-seven home-style recipes personally tested in their own kitchen. Molds, casseroles, gumbos, and salads reveal the variety of tastes that can be concocted from the small crustacean. Each recipe has been taken from residents of the Gulf, with four stars indicating the best of the best.
“It’s a cookbook that’s so much more than a cookbook.”
—Todd Masson, Louisiana Sportsman
“Yes, read the cookbook cover to cover. It is about shrimp, shrimpers, and how to enjoy eating one of our Gulf’s treasures.”
—Miriam Juban, owner of Juban’s Restaurant, Baton Rouge, Louisiana
Features: Dust Cover, Illustrated, Index, Table of Contents
Physical Info: 0.9" H x 9.3" L x 8.0" W (2.05 lbs) 229 pages
Carton Quantity: 12
Publisher: Pelican Publishing Company
US SRP: 26.95 US
Pub Date: April 01, 2009
Jerald Horst was a professor of fisheries at Louisiana State University for more than thirty years. He is a member of the Louisiana Chapter of the American Fisheries Society. Horst lives with his wife in Franklinton, Louisiana.
Glenda Horst was born and raised in Bayou Sorrell, Louisiana, a small commercial fishing community on the edge of the Atchafalaya Basin. The daughter of a commercial fisherman, she learned the basics of Cajun cooking from her mother and enjoys passing them on.
- Cooking | Specific Ingredients | Seafood
- Cooking | Regional & Ethnic | Cajun & Creole
-Cookery (Shrimp) -Cookery, American
-Louisiana -Louisiana style
-Shrimp industry -Shrimps
- Geographic Orientation | Louisiana
- Cultural Region | Deep South
- Cultural Region | Mid-South
- Cultural Region | Southeast U.S.
OCLC Number: OCLC#246892091
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