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June 2, 2005

For centuries, St. George Island has beckoned hunters, fishermen, tourists, and adventurers to its tranquil shores. Three miles of the coast of the Florida panhandle, the island’s self-sufficient cooks have long specialized in delicious seafood dishes. St. George Island Cuisine: An Experience in Cooking and History groups together the islanders’ best seafood recipes along with dozens of “turf” dishes, as well as soups, salads, sides and tantalizing desserts. All proceeds from the cookbook benefit the St. George Island First Responders and the St. George Island Volunteer Fire Department.

The 188 recipes in this exceptional community cookbook are clearly southern cooking with island flair, where old meets new in the briny breeze. Classic recipes for homemade favorites include Green Tomato Pie, Jambalaya, Oyster Stew, Gumbo, and a Low Country Boil, and many more. Among the dozens of newer recipes are crowd-pleasers like Tailgate Bread, Spinach Lasagna, and Sweet Potato Souffle. This cookbook is at its finest in the extensive seafood section, with great recipes for shrimp, scallops, crabs, oysters, and dozens of varieties of fish included in dishes ranging from traditional Chioppino to the super-easy Broiled Crab Meltaways.

St. George Island Cuisine: An Experience in Cooking and History was edited, designed and manufactured by FRP in Nashville, Tennessee. Since 1961, FRP has produced more than 800 titles for individuals, companies, and nonprofit organizations from coast to coast. Full support and consultation are available in the creation, production, marketing, and distribution of a cookbook. FRP is a division of Southwestern/Great American, Inc.

ST. GEORGE ISLAND CUISINE An Experience in Cooking and History
ISBN: 0-9659979-1-X
7 x 9
192 pp.
188 recipes

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