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                                   Celebrity Chef Endorsements:
“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, best selling author

“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

Newest Cookbook Released- September 2018

"...beautiful and very well done." Jeremiah Tower

"His exploration of Gulf Coast oysters should prove to be both mouthwatering and enlightening to oyster lovers everywhere." Jason Burnett,

"As a die-hard oyster lover and new convert to Gulf-coast seafood, I devoured Irv Miller's smart, engaging look at oysters." Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm

"If it was a brave person that first ate an oyster surely they were without the friendly and passionately well-informed company Irv Miller provides in his newest book! His devotion for the waters and oysters of the American Gulf Coast make this a fitting companion on anyone's bookshelf to Rowan Jacobsen's fine works on these complexly flavored, nearly infinitely varying and beautiful mollusks." Norman Van Aken, award-winning Chef and Author

"The Gulf oyster's revival is one of the great culinary stories of our time, and there's no one better to tell it than Irv Miller, who has been on the front lines all along. Gulf Coast Oysters will dazzle you, enlighten you, and inspire you. And it will make you very, very hungry." Rowan Jacobsen, author of The Essential Oyster

"Chef Irv Miller brings passion to the oyster renaissance in the Gulf of Mexico. This is a labor of love..." Bill Walton, a.k.a "Dr. Oyster," Auburn University Shellfish Lab

"The southern oyster renaissance is real, and you kind of have to see it—and taste it—to believe it. As a New Yorker, I didn't know what I was missing out on until I went down to Alabama, Louisiana, and Georgia for myself. This book successfully captures that personal feeling of discovering, or rediscovering Gulf oysters for the first time. Miller's approach to oyster appreciation is thoughtful and imaginative. Although the culinary spotlight is squarely on Gulf oysters, his recipes are applicable to any oyster region. It's a labor of love that I'm pleased to have on my oyster bookshelf." Julie Qiu, renowned Oyster enthusiast and creator of In a Half

"For the past several decades, Irv Miller has championed local, Gulf of Mexico seafood, particularly oysters from the Gulf Coast. In Gulf Coast Oysters Irv continues in this role. He has masterfully highlighted the heretofore underappreciated diversity among our coastal varieties of wild and, now, farmed oysters. This important work could be lauded for this alone, however woven within the stories of our local oysters and the people who produce them is a delightful and creative collection of oyster recipes. Some of these have Irv's twist on a traditional dish, others are completely new creations. All is beautifully photographed and a testament not only to Irv's culinary genius but also to his deep love for the Northern Gulf Coast." Chris Nelson, Bon Secour Fisheries, Inc

        Chef Irv Miller

WSRE's Public Television-Flavors of The Coast Cookbook Series