Louisiana Seafood Bible, The: Oysters - Hardcover

"Horst undertakes an enlightening, exhaustive investigation into the history and development of the oyster industry, one of Louisiana's cultural and economic cornerstones. Upon the conclusion of his brilliant investigation he provides a diverse treasure trove of recipes for the enjoyment of this most delicious resource."
-Jyl Benson, editor in chief, Louisiana Cookin' magazine
and Kitchen and Culture partner

"The best cooks in my experience are those who know most about their ingredients. Jerald and Glenda Horst, after their three decades of academic and practical study of Louisiana seafood, are better informed on that subject than anyone else I know. Their seafood bibles are at my right hand as I write my own recipes, reviews, articles, and books."
-Tom Fitzmorris, food critic and radio personality,
The Food Show with Tom Fitzmorris

Jerald and Glenda Horst guide readers on a tour of the Louisiana oyster industry and all of its delicious possibilities in the fourth volume of their Louisiana Seafood Bible Series. The husband-and-wife team combines their expertise yet again to provide all the need-to-know information, helpful cooking tips, incredible recipes, and surprising facts about the life of an oyster, from the boat to the table.

Oysters vary in taste and quality more than any other Louisiana seafood. That's why knowing how to choose the best oysters is so important. But somewhere between choosing ingredients and storing leftovers comes the best part-more than seventy-five delectable recipes, including Drago's Charbroiled Oysters, Angels on Horseback, and Dudley's Deadly Fried Ones, which all prove well-worth the shucking time.

Jerald Horst is a retired fisheries expert who taught fisheries science at Louisiana State University for more than thirty years. He is a member of the Louisiana Chapter of the American Fisheries Society and frequently writes for Louisiana Sportsman magazine.

Glenda Horst was born and raised on 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.