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If you live near the Gulf Coast, you know our shrimp taste better than any other shrimp in the world. No contest. Take your rock shrimp and your scampi and, well, stuff them. It won't matter how you prepare them; they won't be as good as golden batter fried Gulf shrimp.
And life doesn't serve up any finer taste than fresh Gulf flounder, cooked until just barely done, whether it's fried, grilled, baked, or broiled. That is, unless life offers you Gulf trout, or redfish, or snapper.
Gulf Coast Cooking gathers all the delicious bounty of the Gulf of Mexico into one coherent collection of 300 mouth watering recipes. Author Virginia Elverson has skimmed the cream of her own recipe files and those of other cooking professionals from Tampa Bay to Tampico and all points between. This might be the first cookbook anywhere based on the unique resources of a specific body of water and gleaned from the cooks who live along its shores.
Veteran photographer Bob Parvin traveled thousands of miles by chopper, barge, skiff, and worn out a Land Rover to capture the stunning seascapes and shoreline images recorded here. David Crossley and Bill Pogue produced the excellent food photography.
Hardcover: 215 pages. Dimensions: 13" x 9"
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