Overview

Tastes and tales from Mississippi's Gulf Coast. The Mississippi Gulf Coast has long been a place where people and water are intertwined: the residents live, breathe, and eat the bounty of the Gulf. This collection of recipes from local chefs and essays showing the intimate relationship between people, industry, and environment provides a compelling portrait of one of the Gulf Coast's most dynamic regions. Snacks such as Atomic Pelican Beaks, starters including Biloxi Doughnuts, seafood entrees like Shrimp-Stuffed Mirlitons, and more bring the Coast into your kitchen, wherever that may be. Local resources, including marinas, are listed. Accompanied by stunning images and intimate stories, On the Coast: Mississippi Tales and Recipes will transport you to a land that breathes with the rhythm of the Gulf.

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9781455622559

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Troy Gilbert has contributed articles to several publications, including Food Network Magazine, Gambit Weekly, New Orleans CityBusiness, Louisiana Sportsman, and Sailing World. His work was nominated for a Southam Award on two separate occasions, which is the highest award for sailing-related writing. An avid sailor, Gilbert serves on the board of directors for the Friends of West End and the New Orleans Yacht Club. Also the co-author of Pelican's Café Degas Cookbook, he lives in New Orleans, Louisiana. Matthew Mayfield was raised on the foods of his native Mississippi Gulf Coast. He attended the Culinary Institute of America and honed his skills at Brennan's and Commander's Palace before returning to Mississippi, where he opened his own restaurant. Billy Solitario began sailing and sketching scenes of the Gulf islands at a young age. He earned his BFA from the University of South Florida and his MFA in painting from Tulane University after receiving the prestigious Gwendolyn Laan Ozol Award from the New Orleans Academy of Fine Arts. Solitario has a gallery, Studio Solitario, on Magazine Street in New Orleans.

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