The final addition to the Louisiana Seafood Bible Series, this more-than-just-a-cookbook picks up where The Louisiana Seafood Bible: Fish Volume 1 left off. From Almond and Macadamia Crusted Fish to Vietnamese Claypot Catfish, there is a seemingly endless supply of delicious fish preparations that are certain to become family favorites. The most unique feature of this book is its glossary, which contains both photographs and a listing of the best cooking methods for one hundred-plus Louisiana fish species. The Louisiana seafood industry is also discussed, complete with a fascinating history of one of northern Louisiana’s commercial-fishing legends. Truly rife with useful information, this is a volume that belongs in every kitchen.
About the Authors
Jerald Horst was a professor of fisheries at Louisiana State University for more than thirty years. He is a member of the Louisiana Chapter of the American Fisheries Society. Along with his Louisiana Seafood Bible Series,
Horst has also published Angler’s Guide to Fishes of the Gulf of Mexico
with Pelican. Horst lives with his wife, Glenda, in Franklinton, Louisiana.
Glenda Horst was born and raised in Bayou Sorrell, Louisiana, a small commercial fishing community on the edge of the Atchafalaya Basin. The daughter of a commercial fisherman, she learned the basics of Cajun cooking from her mother and enjoys passing them on. Glenda Horst first introduced her husband, Jerald, to Louisiana seafood.
THE LOUISIANA SEAFOOD BIBLE
Fish Volume 2
By Jerald and Glenda Horst
COOKING / Specific Ingredients / Seafood
SCIENCE / Life Sciences / Marine Biology
COOKING / Regional & Ethnic / American / Southern States
256 pp. 8 x 9 1/4
223 color photos 23 b/w photos
The Louisiana Seafood Bible Series