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• by:
• Wiegand, Elizabeth

More than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. This all-new cookbook contains more than 40 photographs highlighting the foods and sights of the scenic barrier islands as well as more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Among them are recipes for favorites such as Shrimp ‘n Beer, Pimento Cheese (a Southern staple!), Outer Banks Clam Chowder, and Fish Tacos from Corolla’s Bad Bean Taqueria. Sidebars include Outer Banks folklore such as tales of Blackbeard’s shipwreck and the famous white dolphin who guided sailors into Hatteras Inlet, as well as practical tips on cleaning and storing shellfish and preparing a distinctive local specialty, broiled fish throats.

This collection includes family recipes from the author and traditional dishes from locals, as well as specialties from the many restaurants dotting the Outer Banks, in a cookbook that celebrates the many flavors of North Carolina’s coastal communities.