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
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