A word of welcome to the culinary bliss of consuming one of the world's greatest delicacies. There has never been an oyster cookbook like this one. Guaranteed. It covers just about everything an oyster lover would care to learn about this delectable little devil. A great addition to your seafood cookbook collection Mouthwatering recipes range from simple grilled or champagne poached oysters to elegant appetizers and stews, fritters and fry. Accompanied by delightful and instructive illustrations, this unusual cookbook is likely to delight the special "oyster lover" in your life. Oysters have long been acclaimed to have the most wonderful effects on their consumer; and who are we to state otherwise. Archeologists are always finding prehistoric kitchen middens (garbage dumps) littered with oyster shells. One of the things defining such middens is the presence of oyster shells. I suppose that even cave men knew what was good for them. In fact, oysters have been cultivated by man for more than 2000 years. The continued love for oysters by our fellow men and women might even be construed to point to a natural selection of oyster eaters over those who don't eat oystersl ... So where would humanity be today without oysters? My motto: "Eat Oysters and Love Longer" Oysters are delicious, especially fresh on the half-shell, but there are also many mouth-watering dishes you can prepare to increase your enjoyment even more. After many years happily trying out new recipes, I was finally persuaded to pass on some of my favorites.

This 1975 cookbook from the National Fishery Education Center in Chicago and the U.S. Dept. of Commerce offers recipes on a wide range of fresh water and salt water fish, as well as oysters, lobster, crab, scallops and more.

"This cookbook is a reflection of me, here and now, not just me when I was thirty-something and wrote the first edition, but me as a sixty year old-and now a long-time fisherman. If a cookbook is good, has that character, it has gone beyond the primary purpose of instruction and moved on to entertain and inspire. This is accomplished by revealing bias, passion, inspiration, humor, and probably even frailty, those human traits that combine to create an identity, and which are much more robust now that I'm sixty. And yes and hurrah, this is done all in a milieu of cooking and eating wild." So writes Rebecca Gray in the Preface of The New Gray's Fish Cookbook. Revised and updated from its classic predecessor, this beautiful and very useful book treats fish cookery with style, affection and attention to detail. Complete with 67 menus and hundreds of recipes in enticing and imaginative combinations, The New Gray's Fish Cookbook sets a standard of thoughtfulness and quality against which other cookbooks in the field, past and future, should be measured. No important game species is left out. Plan now for culinary evenings built around: Inshore Saltwater Fish; Offshore Saltwater Fish; Fish From the Tropics; Saltwater Bottom Fish; Shellfish; Stream Freshwater Fish; Walleye and Pike; Shad, Catfish, and Smelt; Bass and Panfish Each is a separate chapter in which you'll find complete menus of recipes designed to match the flavor, nature and timing of the main course at hand. Finally, in a chapter called "Basics," Rebecca provides exactly that, and more. Novices and experts alike will find everything they need in The New Gray's Fish Cookbook.

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Complete Reprint of the Classic Cookbook "101 Oyster Recipes - One Hundred & One Ways of Serving Oysters" by May Southworth, originally published in 1907. This work, part of May Southworth's "One Hundred and One ... " series, provides a huge variety of preparations for oysters. Oysters should always be fresh and never used after being long from the shell. If cooked, they should be just cooked and served instantly, as an overdone oyster or one that is allowed to stand after cooking is tough. Dedicated as always to all chefs and food lovers. Feel free to take a look at our complete Reprint Catalog of Classic Cookbooks, Historic Bartender Books and Vintage Cocktail Books at: www.VintageCocktailBooks.com

When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey into the culture of one of the world's oldest delicacies. Walsh's through-the-looking-glass adventure takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world's most profitable aphrodisiac. On the Atlantic, the Pacific, and the Gulf coasts of the U.S., as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters--raw, roasted, barbecued, and baked--all for the sake of making a fair comparison. He also carefully considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, microbrews in the Pacific Northwest, and tequila in Texas. Along the way, he learns how to shuck, cook, and identify all five oyster species. And he manages to glean enough information from each region's scientists to debunk the myths and marketing malarkey dispensed as gospel in provincial oyster bars. Sex, Death & Oysters is a record of a gastronomic adventure--a fascinating collection of the most exciting, instructive, poignant, and just plain weird experiences on a five-year journey into the world of the most beloved and most feared of all seafoods.

"This cookbook is a reflection of me, here and now, not just me when I was thirty-something and wrote the first edition, but me as a sixty year old-and now a long-time fisherman. If a cookbook is good, has that character, it has gone beyond the primary purpose of instruction and moved on to entertain and inspire. This is accomplished by revealing bias, passion, inspiration, humor, and probably even frailty, those human traits that combine to create an identity, and which are much more robust now that I'm sixty. And yes and hurrah, this is done all in a milieu of cooking and eating wild." So writes Rebecca Gray in the Preface of The New Gray's Fish Cookbook. Revised and updated from its classic predecessor, this beautiful and very useful book treats fish cookery with style, affection and attention to detail. Complete with 67 menus and hundreds of recipes in enticing and imaginative combinations, The New Gray's Fish Cookbook sets a standard of thoughtfulness and quality against which other cookbooks in the field, past and future, should be measured. No important game species is left out. Plan now for culinary evenings built around: Inshore Saltwater Fish; Offshore Saltwater Fish; Fish From the Tropics; Saltwater Bottom Fish; Shellfish; Stream Freshwater Fish; Walleye and Pike; Shad, Catfish, and Smelt; Bass and Panfish Each is a separate chapter in which you'll find complete menus of recipes designed to match the flavor, nature and timing of the main course at hand. Finally, in a chapter called "Basics," Rebecca provides exactly that, and more. Novices and experts alike will find everything they need in The New Gray's Fish Cookbook.

Complete Reprint of the Classic Cookbook "The Fish and Oyster Book" by Leon Kientz, originally published by The Hotel Monthy Press in 1906. Leon Kientz was the chef of Rector's, the leading fish and oyster house of America. "The receipts herein contained are intended only for the use of those who will follow them in careful and painstaking manner, and who are ambitious to prepare and serve fish foods in the most wholesome, appetizing and approved manner, as exemplified for many years at Rector's, the leading fish and oyster house of America, where I have had the honor to be the chef." (Leon Kientz) Dedicated as always to all chefs and food lovers. Feel free to take a look at our complete Reprint Catalog of Vintage Cook Books and Vintage Bar Books and Vintage Bar Books at www.VintageCocktailBooks.com

This 1907 work, part of May Southworth's One Hundred and One...series, provides a variety of preparations for oysters.

Olive Green was the psuedonym used by popular American author Myrtle Reed for the cookbooks she published. This 1908 work is her comprehensive collection of fish recipes.

Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

An excellent collection of fish and seafood recipes along with salads, vegetable sides, biscuits and breads to choose from for meal planning. Chocolate lover deserts also included. Wonderful recipes for entertaining!

Winner of the Kerb Food and Drink Travel Book of the Year and the Guild of Food Writers International or Regional Cookbook Award! From acclaimed food writer and world traveler Eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine--from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers. It is an unprecedented culinary celebration of Indonesia, the world's largest archipelago--a land rich with tropical rainforests, smoking volcanoes, and silver sand beaches that was also the beating heart of the spice trade. Today its unforgettable dishes are a celebration of rice and spice--homegrown clove and nutmeg, ginger and chilly, coconut, turmeric, peanuts, and more. Through delightful, easy-to-follow text and instructions, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes--everything from crunchy snacks and street food to sweet and sticky rice dishes, spicy noodles, fragrant sauces, tangy broths, rich drinks, and much more. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.

CONTENTS Acknowledgements Table of Weights and Measures Purchasing of Fish and Shellfish Lean and Fat Florida Fishes Sauces for Seafoods Fish-General Cooking Directions Special Florida Fish Recipes Precooked Fish Recipes Eels Clams Conchs Crabs Stone Crabs Crawfish Oysters Scallops Donal (Coquina) Shrimp Sea Mussels Turtle Terrapin Home Canning Quantity Servings Citations Index