The P&J Oyster Cookbook is a collection of more than 120 oyster recipes provided by chefs who revel in cooking the luscious bivalve plucked from the Gulf of Mexico. Featuring recipes from legendary New Orleans restaurants such as Commander's Palace, Galatoire's, Mother's, and Dickie Brennan's Bourbon House, this beautifully photographed volume also includes favorite recipes handed down through several generations of the P&J Oyster Company's owners, the Sunseri family. Collectively, these delectable oyster dishes will take your taste buds around the city and through the country, with a few side trips to other parts of the world. Easy to prepare and suitable for almost any occasion, these recipes have been home-kitchen tested to help ensure that each dish is a success.

P&J Oyster Company is the oldest continuously operating oyster house in America. Since 1876, it has been cultivating, harvesting, processing, and selling the delicious mollusks to the finest restaurants and the most discriminating retail customers. In 1889, Antoine's created Oysters Rockefeller with P&J oysters. The company's oysters also were present at the creation of Oysters Bienville and many other classic New Orleans oyster dishes. Chef Leah Chase, widely recognized as the "queen of Creole cooking," has never allowed any other oyster in her kitchen.