Book Description
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season. Now, renowned Southern cuisine maven and author Nathalie Dupree is pleased to offer an entire cookbook dedicated to this famed Southern dish that will inspire people around the world to discover its appeal and versatility for any meal!
Customer Reviews:
Great cooking recipes.......2006-09-03
Another fabulous cookbook by my favorite southern cooking author. I've already tried a recipe and it was a huge hit with my family. PS -- They don't particulary like grits.
Real South Carolina low country cooking .......2006-08-10
This is a terrific guide to real southern good food, centering around grits and, of course, shrimp. The truth is that grits are very closely related to polenta, and they can be great. This book is a terrific guide to good grits & good shrimp as they are eaten in the South. I am a California inhabitent myself, but this food is good. The receipes also are not too complicated and good for family or guests.
A dish born in South Carolina and elevated to new heights.......2006-07-04
Nathalie Dupree's Shrimp & Grits Cookbook presents a dish born in South Carolina and elevated to new heights. Authors Nathalie Dupree and Marion Sullivan reviewed the most famous and the most cherished recipes for shrimp and grits to cull out the best for a cookbook which even covers what kind of pan to use. Another plus: recipes come from top lowcountry chefs, are paired with color photos, and include plenty of variety, from Goat Cheese, Basil and Shrimp Timbales to Shrimp and Grits with Country Ham and Red-Eye Gravy and Quick Tomato-Bacon Shrimp and Grits.
Book Description
A fun, easy to read guide that's packed with all the information you'll need to successfully raise the marine aquarium shrimp, Lysmata wurdemanni, in your home or classroom. This book also includes tips on raising 2 other species of cleaner shrimp, plus notes on commercial propagation.
And yes, there IS a chapter on training your homegrown shrimp!
Customer Reviews:
Great Book on beginning aquaculture.......2007-09-02
This is a great introduction to raising peppermint shrimp and aquaculture in general. The book is written in a light hearted and enjoyable way. It doesn't take itself, the topic or the reader too seriously.
This is the kind of book that beginning/armature aqua-culturists need. More over, we need a series of books written from this paradigm, the point of view and method of presentation, that can take us to the point of raising and trading fish and inverts with each other instead of having to purchase them.
If you have any interest in getting your shrimp to reproduce, this is the book to get you stared. I have been 'fragging' zooanthids and some ricordia coral, but this is a challenge that far exceeds my current activities. I will be giving this a go in the near future and I look forward to the challenge.
How To Raise & Train Your Peppermint Shrimp .......2007-02-09
A great book! The book has been written in such a fun manner that it would have been great to read even if I wasn't thinking of raising my own peppermints!
It is also full of useful information, more aquarist books should be written like this! :)
One of a kind, a pleasure to read.......2007-01-10
Well and thoroughly written with an excellent, humorous style. Ms. Kirkendoll provides detailed well researched steps to selecting, breeding and rearing peppermint shrimp, as well as other varieties of cleaner shrimp. Ms.Kirkendoll obviously has a tremendous amount of personal experience, and selflessly reveals details and secrets of breeding, with plenty of DIY ideas. More books like this are needed in the trade.
practical and helpful.......2006-07-06
I found this book to be easy to read, helpful, and practical regarding many specific details about peppermint shrimp, and especially how to raise the larval young.
Outstanding book.......2003-12-10
This is an excellent book. I have quite a few books about reef keeping, corals, and salt water aquariums. However this is among my top favorites. The author answered all the questions I had and did it in a way that was FUN. She is funny and conveys the information in an extremely enjoyable manner. Most books in this field are packed with so much extra information in an effort to be thorough that the simple answers you seek are buried in the proverbial haystack. In reading this book I felt like I was getting straight answers from a friend as opposed to taking Marine Biology 401. I wish the author had more books ! Thanks April for the fantastic book ! This book is worth every penny if you have an interest in raising Peppermint or other types of shrimp !
Customer Reviews:
fish and fish tales.......2006-03-18
The recipies were easy and delicious. The pictures were pretty much right on not a lot of fofo to make it look good. We also enjoyed the suttle use of Mr. Gumps wisdom troughout the book.
Great Recipes to Go With a Great Movie.......2006-03-08
Flip through the book and savor the sound of shrimp kabobs, shrimp creole, shrimp gumbo, shrimp cocktail and all sorts of ways to cook and eat shrimp. This has 75 recipes, so there's bound to be some that suit your tastes.
You can bake it: Millionaire Stuffed Shrimp, Alabama-Style Shrimp Bake, Bubba's Beer-Broiled Shrimp, Shrimp Pizza Wedges, etc.
You can barbecue it: Lime-Barbecued Shrimp, Grilled Orange Shrimp Salad, and a couple of others.
You can boil it: Spicy Shrimp Dip, Real Smooth Shrimp Butter, Mighty Nice Shrimp Cheese Ball, Lt. Dan's Lemon Shrimp, Smiley Face Shrimp, Oriental Shrimp Salad, Shrimp and Cheese Omelet, and plenty more.
You can fry it: Crispy Sweet-and-Sour Shrimp, Coconut Fried Shrimp, Walnut Fried Shrimp, Mama Blue's Shrimp Patties, and a few others.
You can saute it: Shrimp Hot Brown, New Year's Steak 'n' Shrimp, Shrimp Flambe (with White Wine Sauce and Hollandaise Sauce!), Shrimp and Refried Rice, Sizzlin' Szechuan Shrimp, etc.
Goes real good with: Old-Fashioned Sweet Coleslaw, Bubba's Cocktail Sauce, Delta Dunkin' Sauce, Cracklin' Cornbread, Southern Hush Puppies, and one or two other things.
The recipes are simple and easy.
Bubba's Shrimp.......2005-10-04
Really good recipes...and good quotes from one of my favorite characters, Forrest Gump
Bubba Gump Rules!.......2003-03-01
I bought this book for my Dad after we had a terrific experience at the Bubba Gump Shrimp Co. restaurant in Charleston, SC. My Dad is very ill and on oxygen, but the trip to the restaurant really perked him up. He loved the dish he had there, and the chef was kind enough to come out of the kitchen and tell Dad how to cook it! Although the book doesn't have that specific recipe, it has dozens of others just as good.
How to please a teenager!.......2001-09-27
We found this book at our local library and our teenage son immediately "locked on" to it. He loves Bubba Gump as well as the recipes in this book. He has taken such an interest in it that he has learned to cook from it. His favorite recipi is "Bubba's Beer-Batter Shrimp." He prepares it in a fondue pot and our entire family reaps the benifits. My husband and I prefer the "Shrimp and Feta Vermicelli." It adds a little adventure to cooking with shrimp. The variety of recipes in the book make it a "sure thing" for shrimp lovers.
Book Description
Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.
This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish ŽtouffŽe, jambalaya, and okra shrimp gumbo.
Book Description
Grilled, sautéed, baked, poached, or fried: No matter how you make it, shrimp is just about everybody's favorite seafood. It's great in cold appetizers, stunning in soups, and a knockout ingredient in stuffed pastas, dumplings, and Asian-style rolls. Shrimp's taste complements an incredible diversity of other foods, from honey-sweet tropical fruits, to mouth-searing chiles, to smoky/tomatoey barbecue sauces. As if all this weren't enough to recommend it, shrimp is actually good for you—low in fat and calories and high in the omega-3 fatty acids that promote cardiovascular health.
In Simply Shrimp, award-winning cookbook author and popular cooking teacher James Peterson brings his culinary acumen to the creation of dishes showcasing the world's best-loved shellfish. In this sequel to his very successful Simply Salmon, Peterson begins by demystifying the process of buying and cleaning shrimp, then offers 80 outstanding recipes that celebrate shrimp's unmatchable versatility. Chapters are devoted to specific methods of preparation, with step-by-step photos to guide you through particular techniques and gorgeous color shots of finished dishes, all taken by Peterson himself. Peterson's sumptuous, international bill of fare includes Thai Shrimp Curry, Shrimp Ravioli, Shrimp Quesadillas, Shrimp Samosas with Sweet and Sour Chutney, and even a delicate, savory Shrimp and Tarragon Custard.
Customer Reviews:
Better than average single subject cookbook. Great Read........2007-07-15
`Simply Shrimp' by the very accomplished cookbook writer and teacher, James Peterson, is a follow-up to his similar `Simply Salmon'. Since this book reflects the fact that unlike salmon, shrimp appears in virtually every world cuisine, this is a far more interesting book from the point of view of the variety of flavors, dishes, and techniques presented. And, it may have, depending on the state of your knowledge, a few surprises for you regarding this favorite seafood.
One of the greatest things about shrimp is that among the shellfish, especially among the crustaceans, it is still thought of as an `expensive' and slightly exotic ingredient, even though, as Peterson points out, its price for both wild and farmed shrimp has dropped dramatically over the last 25 years. This means that for a third the cost of a comparable weight of lobster or crab, you can make a relatively exotic dish with an impressive ingredient.
The other side of the coin is that those TV ads for wild Gulf caught shrimp really have some substance to them. Just like wild versus farmed salmon, wild shrimp is far tastier than farmed shrimp (although the comparison on nutritional or mercury poisoning risks does not seem to be in play here). One may also take comfort in knowing that farmed shrimp tend also to have much less grit in their `vein' (actually, their gut) which is such a nuisance to remove.
This book may impress you, at the outset, as just another nice single subject cookbook, a genre which all too quickly finds its way to the bargain tables at Barnes and Noble and Borders. The fact that the author is maestro Peterson makes a terrific difference. For starters, I have simply enjoyed reading every one of Peterson's books. The man just writes well, a fine quality for a superior teacher, which he is. Then, there is his grasp of the subject and his point of view. Even if you never cook any of his recipes as he wrote them, you will invariably benefit from reading this book, the more so the more often you cook `freehand', without a recipe, based entirely on available ingredients and your knowledge of same. And, this is not simply because Peterson is quite precise about his explanation of cooking traditions. An example of this simple level of scholarship is where he correctly distinguishes the East Indian staple, ghee, from the French technique of clarified butter. The technique for making ghee cooks the butter longer than the French method, until you reach the stage of what the French call buerre noisette and the milk solids are caramelized, not just `separated'.
Beyond this level of accuracy, there is a thoughtfulness you rarely see in many other books. It is something he shares with Julia Child, Elizabeth David, Jane Grigson, Paula Wolfert, Madhur Jaffrey, and Shirley Corriher and some others. It's the difference between wanting to read the book from cover to cover rather than simply pulling it off the shelf when you happen to be looking for a recipe.
Peterson makes a point of saying that his 80 recipes in this book are not a `complete' survey of shrimp dishes. Rather, they are a representative sample of the world's flavors in shrimp dishes. For example, there is not cioppino recipe (which includes shrimp with lots of other seafood) or a shrimp bisque recipe (although both recipes appear in the author's book `Splendid Soups'). This is more evidence that this is a real cook's cookbook, where the importance is less with the specific recipes than with the techniques, since the book does include a recipe for both a `seafood fricassee' similar to cioppino and a `shrimp bourride', a creamy saffron aioli soup very similar to a bisque.
Taking the emphasis on technique even further, the book is a treasure of truly excellent photographic tutorials on techniques, such as how to prepare an artichoke, how to smoke shrimp in a frying pan, and how to assemble and cook shrimp `Samosas'. Other sidebars explain many techniques where words alone are sufficient to make the technique clear. Some of these tutorials may have made their way over from Peterson's `Essentials of Cooking', but most, like the Samosas, are original to this book.
Since the book does aim at touching all the important flavor and technique bases, we discover a lot of great techniques we don't usually see on the Food Network. My favorite is the French stew that combines shrimp with chicken, as a way of extending the flavor of the `rare' shrimp with the bland but inexpensive chicken meat. Peterson is candid about the fact that the `classic' dish used crawfish, but that the principle works just as well with shrimp, especially since we landlocked Pennsylvanians simply can't find crawfish to save our souls!
Another thing which sets the book apart from a title in some common series of `The complete this or that...' is that while many recipes are relatively easy (as they should be, with the simplicity of cooking shrimp), many more require a fair bit of time and skill. This is due to the fact that like all crustaceans, a lot of the best taste from shrimp is in its shell. Thus, it takes time to coax it out.
Just as Peterson takes no shortcuts with his techniques, he also takes no shortcuts with the ingredients expected from the recipe's native culture. This means Peterson uses a fair share of rare and expensive ingredients such as caviar, galangal, Kaffir lime leaves, and truffles (I fondly recall Peterson confessing to Martha Stewart that he didn't make it as a restauranteur since he spent too much money on truffles).
But then, you buy this book primarily for its excellent ideas, good reading, and great tutorials. Far better than Peterson's books on salmon and duck!
Simply Shrimp.......2007-05-07
Very good! Some of the recipes require what I consider to be exotic ingredients (meaning I can't find them at my supermarket) but the ones I've tried have been excellent.
Average customer rating:
- A laugh-out-loud funny selection of visual and verbal gags
- the master of wordplay strikes again!
- A funny, well-thought out book of amusing oxymorons.
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Who Ordered the Jumbo Shrimp?: and Other Oxymorons
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ASIN: 0374483728 |
Book Description
Whether we are pretty ugly or terribly cute, weve all faced a minor catastrophe, made an original copy, or taken a calculated risk. And there are those of us who have turned up missing (sometimes accidentally on purpose).Good grief! These are oxymorons, common expressions made up of two completely contradictory words or elements.Jon Agee follows up his critically acclaimed palindrome books with a collection of over fifty of these strangely familiar phrases, each accompanied by a seriously hilarious illustration. Children and adults alike will be awfully amused by this small masterpiecedestined to be an instant classic
Customer Reviews:
A laugh-out-loud funny selection of visual and verbal gags.......2002-06-05
Jon Agee's Who Ordered The Jumbo Shrimp? And Other Oxymorons is a delightfully humorous book that brings classic contradictory phrases like "freezer burn", "concrete jungle," "inherited debt" and more to life with the simple, stylistic black-and white cartoons of the wryly talented Jon Agee. A laugh-out-loud funny selection of visual and verbal gags and an ideal giftbook for anyone who enjoys a quick read and a good chuckle.
the master of wordplay strikes again!.......2001-04-12
Oxymorons are, of course, words or phrases that are inherently contradictory: "jumbo shrimp", for example. Jon Agee has taken everyday phrases that so easily fall from all our lips and made us realize how delightfully ridiculous they really are. A scorched and burned man stands at his refrigerator while fire shoots from the top compartment. Why, it's FREEZER BURN, of course!! How about a group of drivers pulling their racecars?? Yup, you got it: that's DRAG RACE for you.
Mr. Agee is perhaps better known for his children's books, "Dmitri the Astronaut" and "If Snow Comes", but he's also a master of wordplay, with three other books of palindromes (words or phrases that are spelled the same way forward as backwards) and a book of anagrams (words that can be spelled with the same letters: "Elvis Lives"). These books of oddities of English would be as at home in a classroom as on the living room shelf. Indeed, as a teacher, I often pull one or two of his works into class to get the creative juices flowing with my students as they try to compose their own anagrams, palindromes and oxymorons.
While the book is by no means complete--there are hundreds of oxymorons--it is one of the few published books of contradictory phrases and certainly the only one I know that is illustrated! While I would have liked to see some of the more "controversial" ones (you know, the one's that might--GASP!!-- offend someone, like "military intelligence", "friendly fire" or "athletic scholarship"), the book is definitely recommended to add to your collection, whether you're a wordsmith or not.
A funny, well-thought out book of amusing oxymorons........1999-05-16
Who Ordered the Jumbo Shrimp? is a hilarious book. When I first opened it, it didn't look to funny. But as i got into it, I began laughing out loud at the ones like, "Poor Little Rich Girl," where the rich girl "hasn't had decent caviar in two days, please help. $50, $100, $200 donations. VISA and EMAX excepted." All in all, this a great book to read if you want some good laughs, and if you are looking for a book to stick your nose in. (I gaurantee that once you start, you won't put it down untill you have read the back cover)
Amazon.com
In the year 2000, Americans ate an astonishing 963 million pounds of shrimp. Bruce Weinstein's relatively slim Ultimate Shrimp Book presents 650 recipes for the titular seafood, from Shrimp à la King to XO Shrimp. Weinstein's approach is to offer "master recipes," such as those just given, followed by up to 10 "quick-take" variations for each. For example, the recipe for Shrimp Cakes is trailed by Florida-Style Shrimp Cakes, which adds lemon juice and zest; Herbed Shrimp Cakes, with parsley, thyme, and tarragon; and Louisiana-Style Shrimp Cakes, with Tabasco plus red or green pepper, and so on. Though many of the uncomplicated formulas are alluring, a number, particularly those featuring shrimp and cheese mixtures (such as a creamy dish with parmesan, blue cheese, fontina, and Asiago), have questionable appeal. However, readers will still find many worthwhile dishes to try, from old favorites, like Shrimp Rémoulade and Beer Batter Shrimp, to "newer" recipes, such as Shrimp Bengalese Stew and Szechwan Cold Garlic Shrimp. Crowd-pleasers like Shrimp Etouffée and Shrimp Paella are also covered, as are tasty shrimp snacks like Popcorn Shrimp, Shrimp Pizza, and Shrimp Tacos. With useful shrimp buying and preparation information and good notes on ingredients and equipment, the book is a handy guide to a much-loved American food. --Arthur Boehm
Book Description
Savor the flavor of America's favorite seafood in The Ultimate Shrimp Book.
Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with shrimp all over again. Rediscover the classics like shrimp rÉmoulade or go cutting edge with sweet and spicy black pepper caramel shrimp. Try shrimp twists on familiar international favorites like paprikash and vindaloo. And don't forget the crowd pleasers like shrimp nachos and popcorn shrimp. For a formal dinner, a quick family meal, or a tasty snack, The Ultimate Shrimp Book has the perfect shrimp recipe for every occasion.
Download Description
Savor the flavor of America's favorite seafood in The Ultimate Shrimp Book.
Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with shrimp all over again. Rediscover the classics like shrimp rémoulade or go cutting edge with sweet and spicy black pepper caramel shrimp. Try shrimp twists on familiar international favorites like paprikash and vindaloo. And don't forget the crowd pleasers like shrimp nachos and popcorn shrimp. For a formal dinner, a quick family meal, or a tasty snack, The Ultimate Shrimp Book has the perfect shrimp recipe for every occasion.
Customer Reviews:
shrimply delicious.......2004-02-10
I bought this book after seeing these guys at a cooking demo in the New York area--and it's as entertaining as they are! I love all the cool info about shrimp, and I love the international dishes they create. Plus, the whole thing has this really great sense of humor. I love shrimp--and now I have enough great recipes to last me a long, long time. Plus, it's so cool that it doesn't cost much but you get a lot of great shrimp recipes!
an ultimate book in every way.......2003-06-08
i have made recipes from this book and unlike some of the other reviewers who haven't, i can tell you that they are spectacular. they are written in a very straightforward way and that's a good thing. they are easy to follow. and while some of the variations that follow recipes are simple, i wouldn't have thought of them myself. turning the delicious shrimp puffs into chinese shrimp puffs requires the addition of ginger, cilantro, and chili oil, while omitting the thyme and tabasco. basil and fish sauce are added to create thai shrimp puffs. yummy. and as for information, well the introduction in this book tells me more about shrimp than i ever knew. did you know that fresh shrimp are almost always frozen? and there are detailed instructions on how to peel and devein a shrimp (of different sizes) right there on page 5. i've enjoyed cooking from this book and it's one of those i keep right in my kitchen and turn to time and time again.
The Ultimate Shrimp Book review.......2003-06-05
I haven't tried the recipes, but I can provide some comments that may be useful:
1. recipes appear to be straighforward and unremarkable. I believe a previous reviewer made a similar comment. So the word "Ultimate" in the book title is inaccurate.
2. There are actually 109 recipes with variations. I.e, a basic recipe is given and additional instructions are made to the basic recipe (such as whisk 4 dashes of Tabasco sauce), so I think the 650 recipes claim by the author is misleading. The book is 248 pages long.
3. The page numbers are written in a very thin font so it maybe difficult for persons with eye-sight problems to locate a receipe using the index.
4. There are no photographs so you can't tell if you successfully achieves the result intended by the author.
5. There are no instructions on how to peel and devein the shrimp -- not a big thing, but since the book is titled "Ultimate", I expect a complete treatise.
a jumbo shrimp book.......2002-08-17
This is a wonderful book, full of traditional and innovative recipes. I love the shrimp-y takes on classics like Diane, A la King, Fra Diavolo, and Lasagna. My family also liked the international focus--African, Chinese, Mexican, Italian, Japanese. We've even learned to make our own sushi rolls! We had a blast this summer with this book. There's nothing fancy--just solid recipes with lots of ideas for varying them endlessly. In the end, this is a book I'll come back to again and again. True, it's not a coffee table cookbook--but then, I'm not a coffee table cook.
This Book Has Everything a Shrimp Lover could Love!.......2002-08-13
I rarely by a book because of it's cover, but this one made my mouth water. And every recipe I've made so far has lived up to my expectations. DELICIOUS! The recipes are clear and easy to follow and the dishes come out perfectly every time. The Asian dishes are my favorites so far. By far this book has the best recipe for Coconut Fried Shrimp I have ever had. And it's nice to have all my other favorite shrimp recipes in one place.
Amazon.com
More than a cookbook, Dancing Shrimp is both a rumination on how Thai food--the original fusion food, says author Kasma Loha-unchit--developed as a cuisine and a very thorough manual on how to properly prepare fresh fish, crustaceans, and mollusks in the Thai tradition. Filled with 125 tantalizing and sometimes challenging recipes, Loha-unchit covers not only basic cooking tenets but explores how to create dishes that balance the Thai people's love of the five primary flavors: salty, sweet, sour, bitter, and spicy.
Many of the recipes feature flavors not common in Western cooking, but Loha-unchit teaches you how to create a savory meal in which the disparate tastes work in harmony. In addition to the recipes, there are chapters on Thailand's seafood culture, how to select and prepare seafood, preserved foods and flavoring ingredients (like fish sauce, a staple item), and techniques and equipment. For those unfamiliar with fish sauce or shrimp paste, she explains how they are made, her favorite brands, and where you can purchase them (there's a store index in the back).
The recipes themselves are mouth-watering: Hot-and-Sour Shrimp Salad with Roasted Chilli Sauce, Lemon Grass, and Mint, Curried Mussels on the Half Shell with Flaked Crab, and Ginger-Tamarind Fish Soup, to name only a few. Though some of the recipes may seem daunting at first, Loha-unchit reminds us that "the wide range of variables makes Thai cooking exciting and Thai food both a simple and complex blend of invigorating flavors." After all, it's hard to resist Garlic-Black Bean Pan-Fried Red Snapper. Be sure to serve with a big pot of sticky white rice. --Dana Van Nest
Book Description
Thai cuisine, regarded by many as one of the best in the world, is known for its original combinations of spicy, savory, sweet, and tangy flavors, and its seafood recipes display this culinary artistry to its purest extent. In Dancing Shrimp, Kasma Loha-unchit shares with us her ingenious techniques for preparing all types of fish, mollusks, and shellfish according to the traditions of her native cuisine. The more than 100 recipes in Dancing Shrimp show the full range of the Thai palate, with curries like Salmon Poached in Green Curry Sauce with Baby Eggplants and Thai Basil; stir-fries like Spicy Southern-Style Stir-Fried Squid; salads like Hot-and-Sour Shrimp Salad with Roasted Chilli Sauce, Lemon Grass, and Mint; steamed dishes like Steamed Fillet of Sea Bass with Ginger, Green Onions, and Sesame-Soy Sauce; soups like Spicy "Broken Fish Trap" Soup; and many more. Thai people, as Kasma reminds us, are warm, welcoming, and playful, and this is evident in the food they prepare. While a dish like Shrimp Cooked in Turmeric-Coconut Sauce might taste sweet on the tip of the tongue, you also will be warmed and surprised by the heat that slowly emerges from the chillies. There is also a real reverence for the bounty of the sea and earth; many of the fish recipes call for a whole fish, and the cooking techniques, such as steaming a fish wrapped in a banana leaf or poaching it in a spicy sauce, preserve the full flavor. Along with the recipes, Loha-unchit provides cooking tips, inspirational ideas for adapting the recipes to different techniques or ingredients, and warm, revealing stories of her homeland. With her charming personal tone and detailed cooking instructions, she guides cooks simply and easily through techniques that may involve unfamiliar fishes or herbs but never fail to result in a mouthwatering delight. As every recipe reflects her years of experience in teaching Americans to re-create the exquisite flavors of Thailand on their own, Dancing Shrimp is suitable for beginning and experienced cooks alike.
Download Description
A heralded expert on Thai cooking serves up a tangy collection of seafood-focused recipes that highlight all the innovative tastes and techniques used by cooks throughout Thailand. The popularity of Pacific Rim cuisine is hitting an all-time high in America -- and the author of this easy-to-follow take on traditional Thai cooking is partly responsible. Kasma Loha-unchit first established her reputation as a premier expert on the delights of Thai cooking when her classic collection, It Rains Fishes, received the Best International Cookbook award from the International Association of Culinary professionals and was named the "favorite book of Southeast Asian cuisine" by renowned critic Narsai David. With Dancing Shrimp, Loha-unchit more than makes good on her initial promise, delivering a wholly unique amalgam of classic and original recipes featuring several exciting Western touches. While Dancing Shrimp is first and foremost a Thai cookbook, it is also a seafood book, offering a wealth of information on how to work with a variety of fish, shellfish, and mollusks. Demonstrating how Thai seafood cookery has diversified over seven centuries, this book includes 125 delicious recipes, from Crisped Catfish Salad with Sour Green Mango and Cashews to Tiger Prawns with Garlic and Chiles. As an instructor of Thai cooking and leader of tours to Thailand for fifteen years, no one is better suited than Loha-unchit to introduce the foods, techniques, and culture to both beginners and experienced cooks alike.
Customer Reviews:
Is this book out of print?.......2007-08-07
I just cooked a new recipe from this book and, as usual, It tasted wonderful. I decided that It was time to write a review about this book and for my SURPRISE I got the information that this book is out of print. This is one of the most well written book that I have about thai food (and I have more than 40 thai cookbooks). If you read (or cook from) this book or "It Rains fishes" (the other out of print book from the same author) you will just ask loud: "PLEASE, PRINT THIS BOOK AGAIN".
Please reprint this book........2006-12-04
I'm not going to buy ANY Thai cookbooks by other authors until her books come back into print. There is no point in assessing Thai cookbooks if this book and It Rains Fishes are not included in the mix. I can't encourage anyone to pay nearly a hundred dollars each for second hand copies. And who ever heard of cooking from a Palm Pilot ebook? I really mind that old fashioned cooks who as recently as less than five years ago were recognized authorities are now fallen by the wayside because they are not on Food Network. If not for Sara's Secrets, one wouldn't see masters like Jacques Pepin and Madhur Jaffrey outside of PBS reruns. That means our food intellect is shaped by name brands instead of quality earning a brand.
The secondhand prices are outrageous. Since Thai cuisine is now more popular than ever, there are more interested readers who would love to have authentic instruction.
p.s. I contacted the author through her website and received the advisement that there are NO plans to reprint her titles. That's strange that an authentic Thai with superior knowledge is out of print when so many new books are out from fans of Thai cuisine who don't have a comparable foundation in the food culture that they are writing about.
Her books are kind of fantastic. I prefer this book to It Rains Fishes and hope to try the pan seared scallops recipe soon.
Right off, I bought Golden Boy fish sauce from the local Chinese supermarket based on her recommendation and found that is wonderful; no more Thai Kitchen for me.
I am also going to look for her recommended brands for other condiments.
Much of the information in her books are available on her website so see for yourself why she is good.
Terrific!.......2003-03-31
Unexpectedly picked up this book at a half price store. Did not even realize it was by the author of 'It Rains Fishes', which has been sitting on my wish list for some time.
Full of extensive and practical information re: ingredients and cooking techniques. This I found quite interesting and useful despite not being new to either Asian cooking or ingredients. Also gives sources for ordering things like Kaffir lime trees which I had not been able to find by searching the internet or asking around several Asian supermarkets in Houston.
The anecdotes and descriptions accompanying the recipies betray Ms Loha-Unchit's enthusiasm for and utter joy in food. I cooked 3 recipies out of this book last weekend and found them easy and straightforward in execution as well as restaurant quality taste-wise. surprisingly simple! Highly recommended.
Authentic delicious Thai food!.......2001-10-18
I bought this book based on the reviews here and really have to thank the reviewers who gave 5 stars for this book. I am a native Thai and I have to say that Kasma's recipes really give you authentic Thai food. I have tried at least 10 recipes from her book and have enjoyed my home-made cooking with no MSG (that I would mostly get at restaurants). What I like best about her book is the ingredients and tips section where she describes properties of Thai spices and Thai ways of cooking such as steaming, 'yam' salad making, etc.. Reading through her recipes is quite enjoyable since she usually gives a bit of history about the food along the way. The trick to get delicious dishes is to make sure you can acquire all ingredients you need (some are hard to find, but she has a web site that directs you to some online Thai groceries if you can't find the spices from your local stores).
Finally! A true Thai cook and exceptional author in one!.......2001-05-14
At last, a book that truly offers extraordinary recipes combined with someone who can really write very well. I spent over a year in the Kingdom of Thailand and have rarely been able to find any culinary author that could actually bring me back to the sights, sounds and overall sensory assault Thailand delivers on a daily basis. As a working chef myself, I can truly tell you this is one of the finest books you will find on Thailand, no other author goes into the detail of ingredients, cooking processes and traditions that make this cuisine so exquisite. I especially enjoyed the essays on how the staple ingredients are made, fish sauce, oyster sauce, dried fish and seafood, etc.. Can't go wrong here, I'm afraid Im sounding a bit biased, but this book does reign as king among my shelf of Thai cookbooks, looking forward to many more by this author
Product Description
Exciting tale of a little shrimp and his big sister. Facts about shrimp in simple and entertaining format.
Customer Reviews:
Sammy Shrimp is Sensational.......2000-09-23
I really love this series of books. My 7 year old daughter wants everyone. The names are catchy and she likes reading the list of books in the series. "Sammy" is out most recent addition to the book and although they are educational, there is something about it that just catches a kids attention. Maybe it's Sissy Shrimp teasing Sammy about being a little shrimp. (I think the focus is on "s" in this book.) I've also learned from these books.
Books:
- Not Your Mother's Slow Cooker Cookbook
- On Baking: A Textbook of Baking and Pastry Fundamentals
- Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study
- Paco Torreblanca: The Book
- Pancakes, Pancakes! (Stories to Go!)
- Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas
- Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life
- Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!
- Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
- Pesach for the Rest of Us: Making the Passover Seder Your Own
Books Index
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