Cookbook Club

Cookbook Review: Salt & Shore

By: Tate Jacaruso
Salt & Shore cover

Growing up on the North Carolina coast, I was raised on blue crabs and hushpuppies. To this day, I love seafood and Southern eats above all other cuisine, and I couldn’t wait to read a cookbook that feels the same. Salt & Shore: Recipes from the Coastal South, written by chef and mixologist duo Sammy Monsour and Kassady Wiggins, features more than 120 recipes inspired by the food, drinks, and culture of coastal towns in the South.

The pages celebrate foodways and waterways from the Atlantic Ocean to the Gulf of Mexico, spotlighting people and businesses promoting ocean health and responsible seafood sourcing. This includes Sunburst Trout Farms, a small, family-run farm that raises trout sustainably in the Shining Rock Wilderness of North Carolina. All Clams On Desk is also featured, a nonprofit dedicated to restoring clam and seagrass sites on the Gulf Coast.

Flipping my way through the book, I decided to make the Lowcountry cast-iron cornbread and Louisiana crawfish roll. Both looked delicious and quintessentially Southern, with plenty of butter and Duke’s mayo. The most interesting ingredient I picked up was crawfish tail meat, which was unusual enough to determine where I bought the groceries (Walmart, by the way) and I was eager to get home and try my hand at the recipe. 

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Date Published: 06.27.24
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About The Author

Tate Jacaruso

Tate Jacaruso loves celebrating Southern food, travel, and culture as associate editor at the Local Palate. She is based in Charleston and is currently making her way through every bowl of pasta and oyster on the half shell in town. Her work has appeared in Charleston Living Magazine and CHStoday.

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