It’s been said Gulf Coast oysters have the cleanest taste of any oyster: “…it tastes of the sea and not much else, and for that reason they should be the oysters against which all others should be measured.”
Gulf Coast Oysters: Classic & Modern Recipes for a Southern Renaissance is the latest cookbook from acclaimed and award-winning chef, Irv Miller. Beautifully photographed and replete with mouth-watering recipes, Gulf Coast Oysters is a joyful and thorough exploration of Gulf oyster culture that honors the many oyster classics of the Gulf foodways while also putting a fresh, modern spin on preparing “panhandle pearls.”
Going beyond its delicious recipes and stunning photos, Gulf Coast Oysters also focuses on preserving the Gulf’s cross-cultural, Southern traditions and a goal of creating new interest in seafood-sustainable products. Miller’s years of hands-on experience of modernizing the way the Florida Panhandle thinks about food, as well as his support of sustainable food-producing practices, has provided him the unique and credentialed perspective for telling the story of the ever-changing food scene along the Gulf Coast.
Whether you’re a native of the Gulf Coast, a passionate epicurean, or simply part of the growing population of oyster fans that’s booming from coast-to-coast, Gulf Coast Oysters: Classic & Modern Recipes for a Southern Renaissance is an bountiful book of diverse Gulf oyster recipes, striking photography, and an engaging look at the culture surrounding the ancient mollusk’s place on Gulf coast.
|Publisher:||Spring House Press|
|Product dimensions:||7.90(w) x 9.90(h) x 0.40(d)|
About the Author
Irv Miller, founding executive chef at Jackson’s Steakhouse in Pensacola, Florida, has prepared dinner at the James Beard house for five one-of-a-kind events. A graduate of the Culinary Institute of America, Chef Miller has a distinct style, a powerful vision, and most of all, the ability to translate bold ideas into food that’s irresistibly delicious and beautiful. For over three decades, Chef Miller has been committed to endorsing the Florida Panhandle’s seaward and inland bounties. Many of Chef Miller’s recipes and articles have been included in Bon Appétit , Food Arts , Food & Wine , Florida Trend , Florida Living , Southern Living , Atlanta Magazine , the Pensacola News Journal ’s “Chef’s Corner” column and The Lodge Cast Iron Cookbook. While performing as television chef/host for WSRE’s PBS cooking show “Flavors of the Coast,” Chef Miller filmed 51 episodes. More recently, Chef Miller appeared on “Emeril’s Florida” TV cooking show promoting Pensacola. He took to the cooking stage for Coastal Living magazine’s demonstration theater at the 26th Annual Sandestin Wine Festival and represented the Sunshine State at the Great American Seafood Cook-Off.
Table of Contents
Table of Contents :
- Foreword: By Jason Burnett (Oyster Obsession)
- Foreword: By Bill Walton (Dr. Oyster)
- Chapter 1 –Drops, Mignonettes Mists, and Hot Sauce-(9)
- Chapter 2 – Ceviche, Crudo & Chilled Toppings (9)
- Chapter 3 – Soups, Gumbo and Stews (7)
- Chapter 4 – Pan and Deep Fried (13)
- Chapter 5 – Oysters on Fire (7)
- Chapter 6 – Broiled, Roasted and Stuffed (6)
- Chapter 7 – Oyster Pan Roasts, Pasta and Grits (6)
- Chapter 8 – New Crusted Classics: (7)
- Sidebars: 10 Profiles of Off-Bottom Gulf Oyster farms in Florida, Alabama, and Louisiana
“… beautiful and very well done.” – Jeremiah Tower