SHUCK­ING GREAT BOOKS THAT MAKE GREAT HOST­ESS GIFTS, TOO

ZOOMER Magazine - - FOOD -

The late John Bil’s Ship to Shore: Straight Talk from the Seafood Counter gives read­ers the in­side scoop on the fish­ing in­dus­try, of­fer­ing in­for­ma­tion to make smart de­ci­sions about the fish you con­sume. More than 50 easy-to-fol­low recipes and beau­ti­ful pho­tog­ra­phy. As cur­rent holder of the Guin­ness World Records ti­tle for fastest oys­ter shuck­ing, Toronto’s Pa­trick McMur­ray of­fers up de­li­cious recipes and chron­i­cles the fas­ci­nat­ing his­tory be­hind one of the world’s old­est del­i­ca­cies in his book, The Oys­ter Com­pan­ion: A Field Guide. From Amer­ica’s go-to oys­ter ex­pert Rowan Ja­cob­sen, The Es­sen­tial Oys­ter: A Salty Ap­pre­ci­a­tion of Taste and Temp­ta­tion is con­sid­ered one of the de­fin­i­tive books for oys­ter fans. He of­fers fas­ci­nat­ing back sto­ries, tast­ing notes and a help­ful guide to the world’s best oys­ter bars. —LG

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