Gulf coast food is a melting pot of several Native American cuisines and foods brought to the shores by Creole, Mexican, Cuban, West Indian, Dutch, African, Spanish, Italian, and French settlers. "A Taste of the Gulf Coast" includes about 200 recipes from these traditions, some revised to suit lighter, contemporary tastes. 30 photos and line drawings.
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Book Description
Editorial Reviews
Amazon.com Review
If you're planning a visit to America's Gulf Coast, it's time to prepare: there's more to the good life than hot beaches and cold drinks; there's food as well. The Gulf Coast, including Florida, Alabama, Mississippi, Louisiana, and Texas, melds flavors and fancies of Creole, Mexican, Cuban, West Indian, Dutch, African, Spanish, Italian, and French settlers in its cuisine, so it would be a shame to spend your vacation gumming burgers when you could be mopping up plates of Crawfish Étouffé, Pompano Almondine, Sticky Chicken, and Couche Couche. But Jessie Tirsch's text will do more than familiarize you with delectables to enjoy on vacation, it'll allow you to extend the holiday, culinarily speaking, when you get home.
From Booklist
America's long Gulf of Mexico coastline encompasses five states in its 1,000-mile arc. Tirsch argues that although everyone recognizes the contributions of Louisiana's Cajun, Creole, and French communities to American cooking, the rest of the coastline, from Tex-Mex bounty in the west to Florida's nascent cuisine in the east, is equally significant. Her compendium of Gulf cooking emphasizes the region's close relationship with the sea, so recipes such as barbecued shrimp and oyster-stuffed lobsters abound. In addition, Tirsch demonstrates the influence of immigrant populations with several variations on moussaka. Desserts reflect the area's burgeoning Cuban population, which has brought both Spanish and Caribbean ingredients northward. Recipes come from Gulf Coast cooks, whom Tirsch introduces to give a personal texture to the cookbook. Recommended for regional American cookery collections. Mark Knoblauch
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More About the Author
Jessie Tirsch, a native New Yorker, spent 11 years in New Orleans where she co-authored Emeril's New New Orleans Cooking with chef Emeril Lagasse, and ghost-wrote Chef Paul Prudhomme's Seasoned America. She then proceeded to author two of her own books: A Taste of the Gulf Coast (Macmillan) and McGuire's Irish Pub Cookbook (Pelican Publishing).
Although hard at work on a novel based on a true story set in New Orleans, Jessie is also kept busy as a freelance writer, specializing in high-impact advertising, press releases, brochures and articles for business-to-business and consumer campaigns.
Although hard at work on a novel based on a true story set in New Orleans, Jessie is also kept busy as a freelance writer, specializing in high-impact advertising, press releases, brochures and articles for business-to-business and consumer campaigns.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Fabulous,
By Thomas Holmes Guthrie Jr. (Athens, Al. United States) - See all my reviews
This review is from: A Taste of the Gulf Coast: The Art and Soul of Southern Cooking (Hardcover)
Not a bad recipe in the bunch,and the sweet potatoe bake is my eight year old son's favorite dish on the planet. I actually love the fish cakes, they are out of this world. This cook book is going to be under a couple of christmas trees.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
great book,
By A Customer
This review is from: A Taste of the Gulf Coast: The Art and Soul of Southern Cooking (Hardcover)
i really disagree with this book's other review, plenty of other cookbooks do not include nutrition information and it does not make it an "un-worthy" book, i found this book to have really wonderful recipes, some of which i recognized from my own childhood in the south, i give this the highest recommendation i can, after all, food is about enjoying the good things in life, not counting the calories in everything you eat! enjoy!
0 of 6 people found the following review helpful:
3.0 out of 5 stars
Diverse tastes but basic nutrition info has been left out.,
By A Customer
This review is from: A Taste of the Gulf Coast: The Art and Soul of Southern Cooking (Hardcover)
I was intrigued by the variety and really wanted to try some of the recipes but without even basic nutrition info I was unable to purchase it.With so many diverse diets of friends today (low fat, low carbohydrate, salt free, sugar free/diabetic, etc.) a cookbook without nutrition info for each recipe is a waste, no wonder it is out of print.
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