Butcher

Oysters: Recipes that Bring Home a Taste of the Sea

For shellfish darlings all over the place, this delectable cookbook highlights plans, shucking directions, and the neighborhood cultivating example of overcoming adversity of the numerous scrumptious clams from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this exquisite cookbook highlights 30 plans, thoughts for what to drink with shellfish, and tips for purchasing, putting away, and shucking to draw out the "goodness!" in clams. Since clams are developed and gathered in probably the most delightful conditions on earth, the book is overflowing with grand just as food photography. The delightful shellfish developed along the West Coast—which incorporate Pacific, Kumamoto, Olympia, and Eastern and European Flat species- - are the stars of this lovely cookbook praising clams.

About the Author
Cynthia Nims is a cookbook author and culinary consultant focused on food, beverages, and travel. She studied cuisine in France, is the author of 15 cookbooks, and served on the editorial team for Modernist Cuisine.

If you live in the Pacific Northwest this is a must have for your cookbook collection. Very informative. Easy to follow directions. Inspirational photography. --AJB

Cynthia Nims is a wonderful writer and authority on seafood. This book is fabulous, and I will be purchasing more books as gifts for friends. --Rosalie