Saltbox Seafood Joint Cookbook

“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

“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

“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

"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

“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

“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

“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