The Row 34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar

(Hardback)

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Description

Paying homage to the neighbourhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life. Sewall reinterprets seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips. Chapters cover smoked and cured preparations; whole fish recipes; composed dishes; and essential sauces and sides. Throughout are practical 'how-to'instructionals, including How to Buy Seafood and How to Smoke Fish. This essential guide to preparing seafood also includes an oyster primer, as well as profiles of experts from a fishmonger to fishermen. Full of easy-to-make recipes and rich storytelling,The Row 34 Cookbookis for anyone who appreciates the briny taste of raw oysters and delectable seafood.

Reviews

"Sewall shares 120 recipes from his Boston and Portsmouth oyster bar, including such briny classics as smoked salmon, chowder, and fried oysters."PUBLISHER'S WEEKLY

"In The Row 34 Cookbook shares the restaurants beloved recipes, like chowder, fried oysters, and smoked fish along with practical knowledge for preparing seafood and profiles of oyster farmers and fisherpeople."THE LOCAL PALATE

Author Bio

The acclaimed Boston chefJeremy Sewalls restaurants, Island Creek Oyster Bar and Row34,have received praise in theNew York TimesandBon Apptit. He is the author of the James Beard-nominated cookbookThe New England Kitchen: Fresh Takes on Seasonal Recipes.

Erin Byers Murrayis a journalist specialising in food and wine, and the author of cookbooks andShucked: Life on a New England Oyster Farm.

Food photographer and authorMichael Harlan Turkells work has appeared in numerous publications. His cookbooks includeAcid Trip: Travels in the World of Vinegar.