Book cover for GULF COAST OYSTERS: Classic & Modern Recipes of a Southern Renaissance

GULF COAST OYSTERS: Classic & Modern Recipes of a Southern Renaissance

Irv Miller

Spring House Press
September 1, 2018
ISBN-13: 978-1940611761


Chef Irv Miller has been working along the Florida Panhandle and writing about the foods of the Gulf Coast for more than three decades. He received national acclaim for pioneering the area’s New Florida Cooking during the American Cuisine movement in the late 1980s and 1990s. Miller’s longtime commitment has been to sourcing Gulf Coast ingredients and Southern-inspired foods.

In 1999, along with his partners, Chef Miller founded Jackson’s in Pensacola. He currently resides as executive chef. Chef Miller is a six-time performing chef for the James Beard Foundation and is also noted for cooking alongside legendary chef Edna Lewis numerous times, which led to his appearance as a guest judge on Bravo’s Top Chef.

Miller’s regional recipes are included in Lodge Cast Iron Nation. His first cookbook, Panhandle to Pan: Recipes and Stories from Florida’s New Redneck Rivera, was published in 2015.

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 many 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.

“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. 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