The P&J Oyster Cookbook

by Kit Wohl, Sunseri Family

Overview

The bivalve lover's guide to Louisiana's best oysters. From the brackish bayous of Louisiana to the tables of some of the most beloved restaurants around the country, P&J oysters are among the best in the industry. Featuring recipes for oysters on the half shell, oyster appetizers, baked oysters, and grilled oysters, this lavish cookbook includes a history of the legendary P&J Oyster Company, tantalizing photographs of prepared oyster dishes, and shots of oysters in their native beds during the harvesting process.

Product Details

ISBN-13:	9781589806498
Publisher:	Arcadia Publishing SC
Publication date:	12/15/2009
Pages:	224
Product dimensions:	10.30(w) x 10.20(h) x 0.90(d)

About the Author

Kit Wohl is an author and artist with a passion for the culinary arts. She works with chefs, restaurants, and hotels across the country, and her artwork is held in collections across the Americas and Europe and includes chandeliers, railings, and sculptures. New Orleans Icons: Iron Lace is her twelfth book. Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine, published by Pelican in 2005, received national acclaim, and The P&J Oyster Cookbook was named Cookbook of the Year by New Orleans Magazine. Her books in the Classics Series include New Orleans Classic Creole Recipes, New Orleans Classic Celebrations, New Orleans Classic Cocktails, New Orleans Classic Brunches, New Orleans Classic Desserts, New Orleans Classic Appetizers, New Orleans Classic Seafood, and New Orleans Classic Gumbos and Soups. Wohl and Billy, her husband, live in the Big Easy.

Editorial Reviews

Starred Review.

New Orleans's long-time love affair with the oyster has produced this cookbook, from one of the city's oldest oyster purveyors, showcasing the best ways to enjoy its star shellfish. With the help of local food writer Wohl, P&J Oyster owners the Sunseris asked local chefs for their favorite oyster dishes, and received a bounty as rich as the mollusk itself. Organized by preparation method (raw, baked, grilled, fried, and incorporated into other dishes), this volume offers almost a hundred methods for preparing oysters, from classics like oyster dressing, gumbo and po-boys to garlic-and-lemon grilled, in rich Oyster Biscuit Pudding , or Stewed in Cream. Purists will enjoy iconic dishes like the original Oysters Rockefeller, invented at New Orleans's Antoines restaurant in the 1800s, Angels on Horseback, and simply, classically-presented raw oysters on the half shell. Generously accompanied by color photos of most finished dishes, as well as sauces and seasonings, this luscious collection will give any oyster fan reason to celebrate.
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