Gulf Coast Oysters
The Oyster Against Which All Others Should Be Measured…
From acclaimed chef, Irv Miller, Gulf Coast Oysters is a beautifully photographed and joyful exploration of the Gulf oyster culture. Replete with mouth-watering recipes that honor the oyster classics of the Gulf foodways, Gulf Coast Oysters also celebrates the renaissance of the region by putting a fresh, modern, and delicious spin on preparing these “panhandle pearls” for oyster-lovers everywhere.
Take a Look Inside Gulf Coast Oysters…
Acclaim for Irv Miller’s Gulf Coast Oysters…
“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
“Chef Irv Miller brings passion to the oyster renaissance in the Gulf of Mexico. -- Bill Walton, a.k.a “Dr. Oyster
“Mouthwatering and enlightening to oyster lovers everywhere.” -- Jason Burnett, Oyster-Obsession.com
“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! - Norman Van Aken, award-winning Chef & Author
“The southern oyster renaissance is real and Miller's approach to oyster appreciation is thoughtful and imaginative. His recipes are applicable to any oyster region. It’s a labor of love.” –– Julie Qiu, Oyster Somme & creator of In a Half Shell.com
“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
About the Author: Irv Miller
A founder and the executive chef of Pensacola’s famous Jackson’s Steakhouse, Irv Miller, a tenured ambassador of Gulf seafood, has been shaping the tastes of the Florida Panhandle for more than three decades. In addition to receiving national acclaim for pioneering “New Florida Cooking” during the late 1980s and 1990s, he continues to pave the way for many of the region’s upcoming chefs. Long before the “farm-to-table” movement, Miller was committed to sourcing Gulf Coast ingredients and Southern-inspired foods as part of his award-winning culinary efforts. In addition to his award-winning restaurant, the CIA-trained Miller has been a performing chef for the James Beard Foundation, a featured television chef, host, and guest, and is the author of Panhandle to Pan: Recipes and Stories from Florida’s New Redneck Riviera.