OP: Conch Cooking and Crab Cooking
Seaside Publishing, St. Petersburg, Florida, 1988, 1996. Paperback. Near Fine.
Joyce LaFray built a career publishing some two dozen cookbooks, all of them centering the bounty of Florida’s land and sea. From Native Seminole cuisine to key lime desserts and Cuban home cooking, LaFray leaves no doubt about her culinary loyalties, and it’s clear she wants everyone to know how much the sunshine state has to offer.
Conch Cooking (1988) and Crab Cooking (1996) are two of her single-subject titles with recipes primarily contributed by local restaurants. For the seafood fanatic, the possibilities for each star ingredient offer an appealing opportunity to explore and grow. Beyond expected standards you’ll find several conch chowders and salads, conch parmesan, and conch burgers. Then there are crab cannelloni, crepes, a variety of crab dips and spreads, and Florida swordfish stuffed with crab and served with caper butter.
Both are staplebound paperbacks in Near Fine condition.
