University Press of Florida, 2014

GoodCatch-coverSURROUNDED BY WATER ON THREE SIDES with an inland maze of lakes, rivers, streams, and springs, Florida has a fishing culture unlike any other state and with it comes an abundance of delectable recipes. Following their award-winning Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans, authors Pam Brandon, Katie Farmand, and Heather McPherson take readers on a journey to savor the bounty of the state’s countless waterways and bring these distinctly Floridian recipes from the sea to your table.

In Good Catch, the authors befriend the fishermen, the frog giggers, and the shrimpers whose pride in their hard work is near tangible and whose joy comes from spending time so close to nature. Their stories, evoking a way of life that has endured for generations, will transform you—if you have not been already—into a champion of local fishermen.

From amberjack to snook, from roasted Apalachicola oysters to steamed spiny lobster from the Florida Keys—plus, all the accompanying starters, salads, and sides—Good Catch brings Sunshine State flavor into your kitchen.

Good Catch is now available here or anywhere books are sold.


University Press of Florida, 2012

Field to Feast

IN A STATE BETTER KNOWN FOR miles of sandy beaches, tourist attractions, and space shuttles, it is often overlooked that Florida offers more to savor than merely seafood and citrus. Name an ingredient and you’re likely to find it here. Talk to chefs in Miami, Orlando, Jacksonville, or Tampa, and they’re likely to reveal their favorite local farmer, beekeeper, or rancher.

Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly share their enthusiasm for fresh, seasonal ingredients. And they sought out the best recipes to highlight those flavors. In Field to Feast they share such treasures as chef Renee Savary’s crispy roast duck, a grown-up grilled cheese from Jodi Swank, and Reda Larson’s divine peanut butter pie.

The result is a cookbook like no other; a delicious celebration of Florida food and cooking that’ll lead you from the kitchen to the farmers’ market and home again.

Field to Feast is now available here or anywhere books are sold.