Louisiana Seafood Bible, The: Fish Volume 1 (Louisiana Landmarks)

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From the Inside Flap "They say a fish should swim thrice. . . . First, it should swim in the sea, then it should swim in butter, and at last, sirrah, it should swim in good claret."-Jonathan Swift (1667-1745), Irish cleric, satirist, political pamphleteer, and authorWhether fried or baked, pan-seared or grilled, fish fits any plate and is sure to please any crowd. The fifth volume in the Louisiana Seafood Bible Series and the first of the two volumes on finfish, this collection offers fish lovers a taste of Louisiana's freshest catches. An assortment of more than seventy-five home-style dishes-which are sure to make the day's catch taste its best-are included, along with biological facts about our aquatic friends. Recipes are accompanied by discussions on the Louisiana seafood industry, past and present, and a fascinating essay following a day in the life of a fisherman. More than 280 mouth-watering photos give all chefs, from beginners to experts, a glimpse at what their dishes will resemble. Each delectable entr�e has been home-tested by husband-and-wife-team Jerald and Glenda Horst, who have collected and tested fish recipes for decades.Jerald Horst is a retired fisheries specialist who discovered the world of Southern food growing up in St. Francisville, Louisiana. He worked as an extension fisheries biologist in the LSU Agricultural Center and served as a professor of fisheries at LSU for thirty years. He is a past president of the Louisiana Association of Professional Biologists and a member of the Louisiana Chapter of the American Fisheries Society. Horst writes regularly for the Louisiana Sportsman magazine. In addition to authoring Pelican's Louisiana Seafood Bible Series with his wife, Glenda, Horst is the co-author of Pelican's Angler's Guide to Fishes of the Gulf of Mexico.Glenda Horst, the daughter of a commercial fisherman, was born on Bayou Sorrell, Louisiana. She learned the basics of Cajun cooking from her mother and has been perfecting seafood recipes ever since.The Horsts reside in Franklinton, Louisiana. Together, they authored Pelican's Louisiana Seafood Bible Series, which includes The Louisiana Seafood Bible: Shrimp, The Louisiana Seafood Bible: Crawfish, The Louisiana Seafood Bible Crabs, and The Louisiana Seafood Bible Oysters. From the Back Cover Praise for The Louisiana Seafood Bible: Oysters"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 FitzmorrisPraise for The Louisiana Seafood Bible: Crabs"Jerald and Glenda Horst's seafood bibles are indispensible, bringing seafood fans closer to the history, lore, and love of Louisiana's gorgeous bounty. Then, to gild the lily, the Horsts lead us along deliciously with easy and delectable recipes. The Louisiana Seafood Bible is a must for every cook and cookbook collector."-Lorin Gaudin, food writer"Jerald and Glenda's book captures the essence of the personality of the crab from the boat to the table. Job well done!"-Harlon Pearce, chairman, Louisiana Seafood Promotion & Marketing BoardFrom the many finfish varieties to recognizing quality to cooking the tasty swimmers, this collection offers fish lovers a taste of Louisiana's freshest catches. The authors serve up more than seventy-five delectable recipes-paired with mouth-watering photos-that are sure to please any palate. The fifth book of the Louisiana Seafood Bible Series, this collection also includes essays on the Louisiana seafood industry.Jerald Horst is a retired fisheries expert who taught fisheries science at Louisiana State University for thirty years.Glenda Horst is the daughter of a commercial fisherman. She learned the basics of Cajun cooking from her mother. About the Author JERALD HORST is a retired fisheries expert who taught fisheries science at Louisiana State University for more than 30 years. GLENDA HORST was born and raised on Bayou Sorrell, Louisiana. The daughter of a commercial fisherman, she learned the basics of Cajun cooking from her mother.