“Three things that I love in this world are oysters, champagne, and an inspiringly beautiful cookbook. The P&J Oyster Cookbook
has all three and then some, a fais do-do
of oysters in every way they should be, the champagne that I opened the moment I turned its first pages, and a brilliant new approach to food photography that magnificently shows off a critter that is famously difficult to look like something with which you must rush out and have a gastronomic affair.”
—Jeremiah Tower, James Beard Foundation Award-winning author and chef
An inspiration to Cajun and Creole cooks for centuries, the oyster possesses a legendary and distinctive yet adaptable flavor. Oyster connoisseurs, home cooks, and the bivalve-curious can now experience the mysterious mollusk in all its alluring tastes in this luxurious cookbook from the company and family that provides some of the best oysters in the world. From the uncomplicated pleasure of a raw oyster on the half shell to the subtleties of Oysters Benedict and Baked Oysters with Asparagus and Crab Meat, this beautifully photographed collection presents more than one hundred recipes for every oyster preparation imaginable.
Cherished Sunseri family recipes collected over many decades, alongside succulent offerings from such New Orleans institutions as Acme Oyster House, Casamento’s, Arnaud’s, Commander’s Palace, Dookie Chase’s, Bayona, Restaurant August, and Stella, showcase the versatility of the oyster. Divided into chapters by preparation method—raw, grilled, fried, baked, soups, stews, casseroles, and stuffings—the book closes with a lagniappe section with information on sauces and seasonings. A section on the history of the P&J Oyster Company and tips for handling oysters are also included. Barbecued Oysters from Redfish Grill, Al Sunseri’s Ceviche, Fried McIlhenny Oysters from Dickie Brennan’s, and Tom Fitzmorris’s Rockefeller Flan represent only a handful of the richness captured in this volume.
About the Authors
Kit Wohl is an author and artist with a passion for the culinary arts. She works with chefs, restaurants, and hotels across the country. Her first book, Arnaud’s Restaurant Cookbook,
published by Pelican, received national acclaim. She is also the author of four books in the Classics Series: New Orleans Classic Gumbos and Soups, New Orleans Classic Desserts, New Orleans Classic Seafood,
and New Orleans Classic Appetizers.
Wohl and her husband, Billy, live in New Orleans with a trio of Abyssinian cats.
New Orleans’ P&J Oyster Company has been in the oyster business since 1876, cultivating, harvesting, and distributing them. Today, P&J is the country’s longest continuously operating shucking house, and the Sunseri family still provides the freshest, best Gulf oysters to the finest restaurants and enthusiastic individuals.