This gorgeous cookbook conveys the natural history, cultivation story, commercial history and culinary tales of the oyster. A wonderful local-farming success story, the book includes shucking instructions and 30 recipes. The author, a trained chef and food expert, comments on best beverage pairings to bring out the "oh!" in oysters. And since oysters are grown and harvested in some of the most beautiful places on earth, the book is lush with scenic, as well as food, photography.

Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline, visited with crab fishermen and oyster farmers, and dove deep into a library's worth of regional cookbooks and collections of heirloom recipes from seaside communities, notably in North Carolina and Louisiana. His collection of fifty recipes, organized by courses, ranges from simple, everyday preparations to elaborate ones suitable for fancy parties. From Crabmeat Cobbler, Roasted Oysters, and Hard-Crab Stew with White Cornmeal Dumplings, to Crabmeat Ravigotte and Oyster Shortcake, cooks will find a succulent recipe for every occasion. The book includes seasonal selection information and detailed cleaning and preparation instructions for hard- and soft-shell crabs and oysters.

Mae T. Adams offers some of her favorite dishes with some recipes dating back 200 years. She is a native of New Orleans and has been influenced by many cooking cultures from several nationalities. German, French, Creole, Italian, and Cajun create the cooking structure of this book. Adams is of German and Irish ancestry, and she married a man of Italian-Cajun, French ancestry. She has two wonderful sons, and three grandsons, thus making her family an assortment of nationalities. Hence the name Granny's Melting Pot, which truly describes her family. With over a 100 recipes within this book these are just a few: Dirty Rice or Cajun Dressing - Italian Chicken Spaghetti Casserole -Alligator Sauce Piquant - Old Fashion Italian Meat balls and Spaghetti- Creole Red Rice-Jambalaya - Cajun Green Beans - Chicken and Sausage Gumbo - Etouffee - Hot Crab and Cheese Dip - Italian Zucchini Casserole - Shrimp Fettuccine - Crawfish Pie - Shrimp Pie - Stuffed Green Peppers - Honey BBQ Chicken - Eggplant Parmesan.

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Myrtle Reed (September 27, 1874 - August 17, 1911) was an American author, poet, journalist, and philanthropist, the daughter of author Elizabeth Armstrong Reed and the preacher Hiram von Reed. She wrote a number of bestsellers and even published a series of cookbooks under the pseudonym Olive Green. -Wikipedia

Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. ""The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish,"" writes Schweid. ""I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated."" As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity. Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel.

Looking for simple and mouthwatering recipes for freshwater fish? A void has been filled with Freshwater Fish Recipes Made Simple by fisherman and best selling author, George T. Gregory. This cookbook covers a wide variety of fish pursued by the average recreational fisherman and easily prepared by the everyday cook. Recipes are included for: Bass Catfish Crappies Northern Pike Trout Salmon Walleye Too many people simply resort to purchasing a store bought batter mix and frying their catch. Not only is this not always the healthiest choice but it also eliminates the numerous delicious alternative recipes available. George has accumulated a great variety of fish recipes over the years covering frying, baking, grilling, broiling, and soup preparations. This selection of recipes is sure to please the taste buds of you and your family.