This edition of Cooking on the Coast—revised and updated 20 years after the original—draws fromsix generations of the O'Keefe family. Rooted in the rich, diverse cooking traditions of the Gulf Coast,these recipes range from Creole favorites such as gumbo, crawfish etouffée and wild duck to DeepSouth mainstays such as fried green tomatoes, pecan pie and pickled okra.

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