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Oysters and fish
Thomas J. Murrey
Thomas Murrey worked the oyster from raw bar to stew pot and kept going: clams, crabs, scallops, mussels, and the lobster each get their own chapter. Sharp, practiced advice from a Gilded Age caterer on buying, opening, and cooking shellfish without ruining it. Brisk recipes, strong opinions, salt air throughout. Pull up a stool and start shucking.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
20 chapters
- 1Oysters and Fish
- 2DEDICATION.
- 3CONTENTS.
- 4INTRODUCTORY.
- 5THE OYSTER.
- 6COOKED OYSTERS.
- 7CLAMS.
- 8CRABS.
- 9SCALLOPS.
- 10MUSSELS.
- 11THE LOBSTER.
- 12THE OYSTER CRAB.
- 13SHRIMPS.
- 14PRAWNS.
- 15CRAYFISH.
- 16SALMON.
- 17CODFISH.
- 18BROOK TROUT.
+ 2 more. The full contents open with the book.
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