Saltbox Seafood Joint Cookbook

Since the 2019 publication of Saltbox Seafood Joint Cookbook, chef Ricky Moore has been named a James Beard Award winner for Best Chef: Southeast Region and a semifinalist for the Beard Foundation’s overall Outstanding Chef award. Moore has also hosted food-centric tours across many countries, discovering astonishing cultural similarities in seafood cookery that tie directly into his foundational interest in coastal North Carolina cuisine and heritage.

This must-have second edition features eight new globally inspired recipes, including Triggerfish Ceviche with Smoked Corn, Sweet Potatoes, and BBQ Leche de Tigre. Written with food and culture writer K. C. Hysmith, this cookbook also includes the original sixty recipes celebrating Moore’s coastal culinary heritage, along with guidance for pan-frying, deep-frying, grilling, smoking, and making soups, chowders, stews, grits, and seafood. Charts and illustrations explain the kinds of fish and shellfish used in the recipes.

Whether you're looking to expand your seafood repertoire or re-create the mouthwatering dishes of Saltbox Seafood Joint, Ricky Moore’s devotion to fresh, seasonal ingredients and international inspiration will make you reach for this book again and again.

James Beard Award winner Ricky Moore is an American chef, speaker, and author and the founder and chef of Saltbox Seafood Joint in Durham, North Carolina.

An award-winning chef, Barton Seaver is a globally recognized leader at the intersection of culinary innovation, sustainability, and public health.

K. C. Hysmith is a food and culture writer and scholar based in North Carolina.