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

by Irv Miller

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 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.

Genres: Cookbooks

304 pages, Paperback

First published November 1, 2015

Reviews

[Kym · Rating 4 out of 5]

This is a really good cookbook featuring the food in Northern Floriday. Irv Miller showcases the ingredients and suppliers of the Gulf Coast and puts together standard and innovative recipes. I'm from a landlocked state, but the recipes offer some inspiration for me. The articles are good reading and add to the recipe backgrounds. The photos are mostly ingredients, landscapes and people, not recipes. That helps me feel like I'm in Florida, but doesn't really help me with some of the recipes. This is a fun cookbook to read.