The P and J Oyster Cookbook
During a visit to New Orleans, Pres. Franklin D. Roosevelt found himself at Antoine's Restaurant being treated to Oysters Rockefeller by the city's rather raffish mayor, Robert Maestri. Reportedly, hizzoner turned to the president and asked, "How do you like them ersters?" Roosevelt's answer was not recorded, but we New Orleanians don't mince words: we love 'em. We'll eat them any which way, from raw on the half shell to dished up in culinary finery and served with a flourish.\ The P&J...
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The P&J Oyster Company is the largest distributor of these bivalves in the New Orleans area, supplying major restaurants as well as home cooks. This cookbook collects recipes that were developed and tested by the family's beloved matriarch as well as contributions from famous restaurants, including Bayona, Arnaud's, Galatoire's, Dooky Chase, and Restaurant August. The book features only Louisiana oysters, and history, stories, and mouthwatering photographs accompany the dishes. Publishers Weekly Starred Review. New Orleans's long-time love affair with the oyster has produced this cookbook, from one of the city's oldest oyster purveyors, showcasing the best ways to enjoy its star shellfish. With the help of local food writer Wohl, P&J Oyster owners the Sunseris asked local chefs for their favorite oyster dishes, and received a bounty as rich as the mollusk itself. Organized by preparation method (raw, baked, grilled, fried, and incorporated into other dishes), this volume offers almost a hundred methods for preparing oysters, from classics like oyster dressing, gumbo and po-boys to garlic-and-lemon grilled, in rich Oyster Biscuit Pudding , or Stewed in Cream. Purists will enjoy iconic dishes like the original Oysters Rockefeller, invented at New Orleans's Antoines restaurant in the 1800s, Angels on Horseback, and simply, classically-presented raw oysters on the half shell. Generously accompanied by color photos of most finished dishes, as well as sauces and seasonings, this luscious collection will give any oyster fan reason to celebrate. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
\ Publishers WeeklyStarred Review. \ New Orleans's long-time love affair with the oyster has produced this cookbook, from one of the city's oldest oyster purveyors, showcasing the best ways to enjoy its star shellfish. With the help of local food writer Wohl, P&J Oyster owners the Sunseris asked local chefs for their favorite oyster dishes, and received a bounty as rich as the mollusk itself. Organized by preparation method (raw, baked, grilled, fried, and incorporated into other dishes), this volume offers almost a hundred methods for preparing oysters, from classics like oyster dressing, gumbo and po-boys to garlic-and-lemon grilled, in rich Oyster Biscuit Pudding , or Stewed in Cream. Purists will enjoy iconic dishes like the original Oysters Rockefeller, invented at New Orleans's Antoines restaurant in the 1800s, Angels on Horseback, and simply, classically-presented raw oysters on the half shell. Generously accompanied by color photos of most finished dishes, as well as sauces and seasonings, this luscious collection will give any oyster fan reason to celebrate.\ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \
