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This fourth installment of The Louisiana Seafood Bible explores the fascinating world of the oyster, from seed grounds to shucking house. Through a series of essays and anecdotes, this volume guides readers through the oyster life cycle, a trip on an oyster boat, and times in the lives of the Cajun-French and Croatian immigrants who work the industry. Information about shucking, storing, and freezing oysters, as well as health and food safety tips, rounds out this all-encompassing resource.

Whether oysters are baked with mushrooms, topped with crabmeat, or placed in an English muffin and smothered in a milk-based sauce for the perfect Oysters Jaubert, their aroma carries the scent of adventure. Compiled by Jerald and Glenda Horst, recipes range from traditional favorites like Oysters Rockefeller to creative combinations such as Seafood Muffulettas.

Throughout history, the oyster has developed from the fare of the poverty-stricken to an exclusive culinary treasure. Its fascinating story and versatility in the kitchen make it one of Louisiana's more intriguing seafoods.

Jerald Horst gained his intimate knowledge of the seafood industry while a professor of fisheries science at the Louisiana State University Agricultural Center. One of his assignments was to develop better methods of catching, processing, and marketing seafood. He is a past president of the Louisiana Outdoor Writers Association and the Louisiana Association of Professional Biologists and is a member of the Louisiana Chapter of the American Fisheries Society. Jerald writes regularly for the Louisiana Sportsman magazine.

Glenda Horst, the daughter of a commercial fisherman, was born and raised in Bayou Sorrell, Louisiana. She learned the basics of Cajun cooking from her mother and has been perfecting seafood recipes ever since. Her creations were often featured in Jerald's fisheries newsletter, Lagniappe.

The Horsts, authors of the previous volumes in The Louisiana Seafood Bible Series, which have received both local and national media attention, reside in Franklinton, Louisiana.

From the Back Cover

"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.

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