“Fresh, well-prepared seafood is as good or better tasting than any steak, chicken, or pork dish and infinitely better for you.”
—Erin Hicks Miller
This delicious offering of seafood favorites from Houston’s famous restaurants showcases classic seafood preparations alongside those with a decidedly non-traditional approach bringing the unique flavors of Houston’s Gulf Coast cuisine to the kitchen. Filled with tips from well known chefs and award-winning newcomers, this book offers advice for the home cook on selecting and preparing the “fruits of the sea” and is sure to become a favorite for every seafood lover.
A welcome addition to Pelican’s Classic Recipe Series, this volume includes recipes for Lobster Thermidor from Rainbow Lodge, Shrimp and Crab Cheesecake from La Griglia, and the best-selling Bouillabaisse from Olivette at the Houstonian. For seafood with a twist, the Jumping Squid appetizer from Khun Kay, Candied Smoked Salmon from Zelko Bistro,and Peanut-Crusted Soft-Shell Crab from Haven provide an exotic departure from classic fare.
The author’s candid recollections of her own love-hate relationship with seafood, her vibrant photography, engaging anecdotes about each establishment, wine pairing suggestions, and easy-to-follow format make this ocean addition to Pelican’s Classic Recipes Series a must for every kitchen library.