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9781940611761

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For the past several decades, Irv Miller has championed local, Gulf of Mexico seafood, particularly oysters from the Gulf Coast. In Gulf Coast Oysters Irv continues in this role. He has masterfully highlighted the heretofore underappreciated diversity among our coastal varieties of wild and, now, farmed oysters. This important work could be lauded for this alone, however woven within the stories of our local oysters and the people who produce them is a delightful and creative collection of oyster recipes. Some of these have Irv's twist on a traditional dish, others are completely new creations. All is beautifully photographed and a testament not only to Irv's culinary genius but also to his deep love for the Northern Gulf Coast. * <b>Chris Nelson, Bon Secour Fisheries, Inc</b> * The southern oyster renaissance is real, and you kind of have to see it-and taste it-to believe it. As a New Yorker, I didn't know what I was missing out on until I went down to Alabama, Louisiana, and Georgia for myself. This book successfully captures that personal feeling of discovering, or rediscovering Gulf oysters for the first time. Miller's approach to oyster appreciation is thoughtful and imaginative. Although the culinary spotlight is squarely on Gulf oysters, his recipes are applicable to any oyster region. It's a labor of love that I'm pleased to have on my oyster bookshelf. * <b>Julie Qiu, renowned Oyster enthusiast and creator of In a Half Shell.com</b> * Chef Irv Miller brings passion to the oyster renaissance in the Gulf of Mexico. This is a labor of love... * <b>Bill Walton, a.k.a Dr. Oyster, Auburn University Shellfish Lab</b> * The Gulf oyster's revival is one of the great culinary stories of our time, and there's no one better to tell it than Irv Miller, who has been on the front lines all along. Gulf Coast Oysters will dazzle you, enlighten you, and inspire you. And it will make you very, very hungry. * <b>Rowan Jacobsen, author of <i>The Essential Oyster</i></b> * If it was a brave person that first ate an oyster surely they were without the friendly and passionately well-informed company Irv Miller provides in his newest book! His devotion for the waters and oysters of the American Gulf Coast make this a fitting companion on anyone's bookshelf to Rowan Jacobsen's fine works on these complexly flavored, nearly infinitely varying and beautiful mollusks. * <b>Norman Van Aken, award-winning Chef and Author</b> * As a die-hard oyster lover and new convert to Gulf-coast seafood, I devoured Irv Miller's smart, engaging look at oysters. * <b>Erin Byers Murray, author of <i>Shucked: Life on a New England Oyster Farm</i></b> * His exploration of Gulf Coast oysters should prove to be both mouthwatering and enlightening to oyster lovers everywhere. * <b>Jason Burnett, <i>Oyster-Obsession.com</i></b> * ...beautiful and very well done. * <b>Jeremiah Tower</b> *

The southern oyster renaissance is real, and you kind of have to see it--and taste it--to believe it. As a New Yorker, I didn't know what I was missing out on until I went down to Alabama, Louisiana, and Georgia for myself. This book successfully captures that personal feeling of discovering, or rediscovering Gulf oysters for the first time. Miller's approach to oyster appreciation is thoughtful and imaginative. Although the culinary spotlight is squarely on Gulf oysters, his recipes are applicable to any oyster region. It's a labor of love that I'm pleased to have on my oyster bookshelf. --Julie Qiu, renowned Oyster enthusiast and creator of In a Half Shell.com Chef Irv Miller brings passion to the oyster renaissance in the Gulf of Mexico. This is a labor of love... --Bill Walton, a.k.a Dr. Oyster, Auburn University Shellfish Lab The Gulf oyster's revival is one of the great culinary stories of our time, and there's no one better to tell it than Irv Miller, who has been on the front lines all along. Gulf Coast Oysters will dazzle you, enlighten you, and inspire you. And it will make you very, very hungry. --Rowan Jacobsen, author of The Essential Oyster If it was a brave person that first ate an oyster surely they were without the friendly and passionately well-informed company Irv Miller provides in his newest book! His devotion for the waters and oysters of the American Gulf Coast make this a fitting companion on anyone's bookshelf to Rowan Jacobsen's fine works on these complexly flavored, nearly infinitely varying and beautiful mollusks. --Norman Van Aken, award-winning Chef and Author As a die-hard oyster lover and new convert to Gulf-coast seafood, I devoured Irv Miller's smart, engaging look at oysters. --Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm .. .beautiful and very well done. --Jeremiah Tower For the past several decades, Irv Miller has championed local, Gulf of Mexico seafood, particularly oysters from the Gulf Coast. In Gulf Coast Oysters Irv continues in this role. He has masterfully highlighted the heretofore underappreciated diversity among our coastal varieties of wild and, now, farmed oysters. This important work could be lauded for this alone, however woven within the stories of our local oysters and the people who produce them is a delightful and creative collection of oyster recipes. Some of these have Irv's twist on a traditional dish, others are completely new creations. All is beautifully photographed and a testament not only to Irv's culinary genius but also to his deep love for the Northern Gulf Coast. --Chris Nelson, Bon Secour Fisheries, Inc His exploration of Gulf Coast oysters should prove to be both mouthwatering and enlightening to oyster lovers everywhere. --Jason Burnett, Oyster-Obsession.com

The southern oyster renaissance is real, and you kind of have to see it--and taste it--to believe it. As a New Yorker, I didn't know what I was missing out on until I went down to Alabama, Louisiana, and Georgia for myself. This book successfully captures that personal feeling of discovering, or rediscovering Gulf oysters for the first time. Miller's approach to oyster appreciation is thoughtful and imaginative. Although the culinary spotlight is squarely on Gulf oysters, his recipes are applicable to any oyster region. It's a labor of love that I'm pleased to have on my oyster bookshelf. -- Julie Qiu, renowned Oyster Somm & creator of In a Half Shell.com Chef Irv Miller brings passion to the oyster renaissance in the Gulf of Mexico. This is a labor of love... -- Bill Walton, a.k.a Dr. Oyster, Auburn University Shellfish Lab If it was a brave person that first ate an oyster surely they were without the friendly and passionately well-informed company Irv Miller provides in his newest book! His devotion for the waters and oysters of the American Gulf Coast make this a fitting companion on anyone's bookshelf to Rowan Jacobsen's fine works on these complexly flavored, nearly infinitely varying and beautiful mollusks. -- Norman Van Aken, award-winning Chef & Author His exploration of Gulf Coast oysters should prove to be both mouthwatering and enlightening to oyster lovers everywhere. -- Jason Burnett, Oyster-Obsession.com

Author Information

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.

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