Panhandle to Pan: Recipes and Stories from Florida’s New Redneck Riviera

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9781493008148: Panhandle to Pan: Recipes and Stories from Florida’s New Redneck Riviera
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The Florida Panhandle is the last great regional culinary secret of the state of Florida. The foods and agriculture of Florida’s Northwest Gulf of Mexico touch the cultural heart and soul of all who visit the region. With fresh seafood such as blue crab and grouper, just-picked produce such as peaches and corn, and traditional foods like fried catfish and hushpuppies, the Florida Panhandle is one of the last unwritten about culinary areas of the country. Geographically closer to Alabama, Mississippi, and Louisiana than Central and South Florida, Northwest Florida’s cooking traditions are heavily influenced by the surrounding states. Chef Irv Miller, in his first cookbook Panhandle to Pan: 150 Recipes and Stories of Florida’s New Redneck Riviera, takes readers on a journey through this agriculturally abundant region, sharing personal stories, expertise, and unique recipes from throughout the Florida Panhandle. With personalized head notes and sidebars, a historical timeline detailing how cuisine developed in the region, and recipes for every occasion, Panhandle to Pan is sure to convince readers that the Florida Panhandle is a lot more than sandy soil and real estate development.

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About the Author:

Chef Irv Miller has been working along the Florida Panhandle and writing about the foods of the Gulf Coast for three decades. He has received regional acclaim for his Northwest Florida Cooking during the Florida Cuisine movement, and in 1999, along with his partners, opened Jackson’s Steakhouse in Pensacola, where he is executive chef. Miller wrote the weekly food column for Pensacola’s Independent News for two years as well as hosted the PBS show Flavors of the Coast. He is a contributor to the “Chef’s Corner” column in the Pensacola New Journal, Jackson’s Steakhouse monthly newsletter, and the Viva Florida 500 website, and has appeared on Emeril’s Florida television episode “Viva Florida”. Miller’s short essay and recipes are included in The Lodge Cast Iron Cookbook 2014, and he was selected to represent the state of Florida in the Great American Seafood Cook-Off 2012. Chef Miller has been a five-time performing chef for the James Beard Foundation, and has served three years as a founding member of the Pensacola Celebrity Chefs. Miller’s longtime commitment has been to the Florida Panhandle and Southern-inspired foods. He lives in Pensacola, Florida.

Review:

“Looking across the kitchen I see a man who I can quickly and happily relate to. He stands in his space both humble and proud. The familiar architecture of a professional kitchen surrounds him. It is a home to folks like him and me. He wears his chef’s whites like a second skin. His bib apron is a bow to the returned style of chef’s garb––but it is not to be hip. It is functional and comfortable. You are going to be able to cook with him if you take this book home! You will be smiling too when the meal is ready. His steady, knowledgeable, friendly, guiding spirit radiates from the pages of Panhandle to Pan. It doesn’t matter if you don’t live in Florida––it crosses over to all states of place . . . and mind. Speaking of which, I am having a tough time making up my mind about which of the nearly 150 recipes I am going to prepare first! It may be the Baked Oysters with Hot Peppered Collards or the Smoked Mullet Dip. I am glad to have this man illuminating the cuisine of a place I love too. It’s high time for us to have such a skillful and encouraging avatar of our Floridian cuisine. With Irv’s book the Florida Panhandle will now be host to a cuisine not unsung. Strike up the band!”––Norman Van Aken, chef, cookbook author, culinary instructor, and Father of Fusion Cuisine

“In Chef Irv Miller's new book, Panhandle to Pan: Recipes and Stories from Florida's New Redneck Riviera, he reveals decades of relationships with farmers and food producers across the gulf south and inspires us to cook local and fresh! As a steward of the culinary traditions of the Florida Pan Handle, Chef Miller is passing along unique, approachable, and delicious recipes of his home kitchen. This is a book that is meant to be brought into the kitchen, read, cooked from, and splattered upon!”––Chef John Besh

“Beloved Sunshine State Chef Irv Miller and his beautiful book take you on a delicious journey through stories and recipes from our state, including its best kept secret: the Florida Panhandle.”––Chef Art Smith, bestselling author

“Irv Miller’s From Panhandle to Pan is bound to be a Gulf Coast classic. Not since Norman Van Aken have we had a chef that captures the multifaceted food culture of the Gulf of Mexico in such a delicious, intelligent, precise, honest, and fun loving way. It has all of the classic ingredients––Hoppers from St. Joe, Bay Scallops, Pompano, Redfish, Oysters, Crab, Triggerfish, Red Snapper—all prepared in the most sensible and exiting ways. This is what a Gulf Coast cookbook should be—personable, historical, and wonderfully current without being all gussied up. A must have for anyone who has experienced the joy of visiting the Panhandle of Florida.”––Chef Frank Stitt

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Miller, Irv
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