In sixty recipes that celebrate his coastal culinary heritage, Ricky 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.

"Ricky Moore was born and raised 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 in Durham, North Carolina. It was a culinary epiphany in the famous wet markets and hawker stalls of Singapore that led him to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shack and camps. The success of Moore's Saltbox Seafood Joint is a testament to his devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly"--