'Bobby's oyster travelogue is an ambitious, one-of-a-kind piece that shines a spotlight on the extraordinary and the everyday of the industry. It's the stuff that oyster bucket lists are made of' Julie Qiu, In A Half Shell blog 'A masterpiece' Sandy Ingber, Executive Chef of the Grand Central Oyster Bar, New York 'An amazing tome . . . The stories behind each oyster and location are informative, in depth, but, most importantly, fun' Michel Roux Jr The oyster. Ostrea edulis. 'Edible bones'. The Great British oyster is deeply embedded in our geographical, historical and socio-cultural landscape. Five-thousand-year-old oyster shells have been discovered in the northern reaches of Scotland, and oyster shells are littered along the extinct riverbeds deep beneath the London of today. A highly prized delicacy of the Romans, the oyster has always been a class leveller: an everyman food of the poor during the Victorian age to a food of decadence during the twentieth century. It is a superfood; a biological water meter; an ecological superpower. The oyster card, 'the world is your oyster' - it has even crept into our language. Bobby Groves, Head of Oysters at the Chiltern Firehouse, takes us on a wonderful journey of the British oyster, a five-thousand-mile motorcycle odyssey of Britain's spectacular coastlines. He vividly brings to life this strange and marvellous creature, shining a light on its rich and vibrant history, its cultural impact and ecological importance as well as those oyster folk who work so hard to protect them. Part travelogue, part social history, Oyster Isles is a celebration of the much-loved yet much-misunderstood British oyster.

Cookbook of the Year, Irish Book Awards 2018 Cookbook of the Year, Listowel Food Fair 2018 Irish Times Best Cookbooks 2018 Top Cookbooks 2018, Sunday Times Best Books of 2018, Sunday Independent Books of the Year 2018, Irish Independent 'The book exudes a love of food ... there are lots of good things to explore inside' Darina Allen, Irish Examiner In five years selling at farmers' markets and hosting dining events and pop-ups, James Kavanagh and William Murray's food business, Currabinny, has grown a huge fan-base. James and William celebrate traditional ingredients (butter, cream, sea-salt and the best of fresh and local produce), give them a modern twist, and always produce indulgent delicious dishes. The Currabinny Cookbook includes their favourite recipes. From breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey) to sumptuous suppers (Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Dill; Ham in Juniper & Apple Juice with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats (Apple, Rosemary & Buttermilk Cake; Fresh Blueberry Pie with Lemon Curd Cream) this book is a one-stop bible of delicious, comforting and irresistible recipes. 'Has set the foodie world on fire ... it's easy to see why. Easy to make but jam-packed with flavour. We're obsessed' WellFest blog 'A handsome collection of recipes using traditional, seasonal ingredients, given a contemporary slant' Irish Times 'A lovely book of recipes' Sunday Times 'The book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch' Irish Examiner 'It's a blast to come across this sweet book of delicious home cooking' Cookbooks of 2018, John & Sally McKenna, McKennas' Guides 'Their enthusiasm and irreverence leaps from the pages just as much as their flair in the kitchen ... the book is beautiful with delicate illustrations and tempting photographs' Sunday Independent 'A delicious fusion of traditional and modern food' Irish Country Magazine 'The pair have a serious love for food ... accessible for cooks of all levels and the images are absolutely gorgeous' Food & Wine Magazine 'They've thought of everything when it comes to the cookbook, beautiful images [and] good food' Image Magazine 'The prettiest Irish cookbook this autumn' Irish Independent 'Brilliant recipes ... really lovely ... I'm definitely going to be making a lot of stuff out of it' Roisin Ingle, Irish Times 'Delicious dishes and gorgeous recipes' Stellar 'A gorgeous contemporary cookbook - full of traditional recipes with a twist' Irish Examiner 'A complete winner!' Her.ie 'The bookshelves are heaving with culinary content but one stood out from the crowd ... The Currabinny Cookbook' Irish Farmers Journal, books of the year

Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever. Moose has now written the cookbook that unlocks for everyone the fresh tastes of North Carolina grilled tuna, steamed shrimp, pan-seared mountain trout, fried catfish, and baked littleneck clams, to name just a few of the culinary treasures sourced from the waters of a state that stretches from the mountains to the sea. In ninety-two dishes, Moose shows how to prepare North Carolina fish and shellfish-freshwater, saltwater, wild-caught, and farmed-in both classic southern and inventive, contemporary ways. The book's Best Basics section provides a much needed one-stop resource for confident selection, preparation, and storage, and the Think Seasonal section offers a comprehensive list with descriptions and peak availability of North Carolina fish and shellfish. Recipes include suggestions for appropriate alternate fish or shellfish-the idea is to try new varieties in season and support local fisheries. And, as Moose explains, dock-to-door services and local seafood organizations are making sourcing easier for home cooks.