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.Read more...
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 Mississippi Atomic Pelican Beaks; starters, including Charbroiled "Rocks" Rockerfeller; seafood entrees, like Shrimp-Stuffed Mirlitons; gumbos; sides; meats; desserts; boating snacks; hooch; and more are perfect for your trip to the Coast, and to bring the Coast into your kitchen, wherever that may be. Vignettes bring to life the rich culture of the region. Local resources, including marinas, are listed. Accompanied by stunning images, On the Coast: Mississippi Tales and Recipes will transport you to a land that breathes with the rhythm of the Gulf.
An avid sailor, Troy Gilbert grew up visiting the Mississippi Gulf Coast on weekends and attended St. Stanislaus in Bay St. Louis. As an adult, he began sailing the coast and exploring the Gulf Islands and has written stories about these waters for many publications, including Sailing World, BoatUS, Mississippi magazine, and Southern Boating. His work was nominated for a Southam Award on two separate occasions, which is the highest award for sailing-related writing.
Matthew Mayfield was raised on the foods of his native Mississippi Gulf Coast. He attended the Culinary Institute of America after graduating from Mississippi State University. Mayfield honed his skills at Brennan's and Commander's Palace before returning to Mississippi to open his own restaurant in Pascagoula. He and his wife co-own Tay's Barbeque, which was originally opened by her family in the 1940s.
Raised in Gautier, 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 Ozol Scholarship. A professional artist, Solitario has a gallery, Studio Solitario, on Magazine Street in New Orleans. His work can be found in numerous galleries and in the permanent collection of the Ogden Museum of Southern Art. Solitario frequently returns to the Mississippi Coast, where he draws inspiration for his paintings.
- ISBN-13: 9781455622559
- ISBN-10: 1455622559
- Publisher: Pelican Publishing Company
- Publish Date: October 2016
- Page Count: 208
- Dimensions: 10.2 x 8 x 0.6 inches
- Shipping Weight: 1.7 pounds