Oysters: A Culinary Celebration with 185 Recipes

by Joan Reardon

Paperback, 2004

Status

Call number

Seafood -- REA

Call number

Seafood -- REA

Tags

Food--Seafood/Fish

Publication

The Lyons Press (2004), Edition: 1st, Paperback, 264 pages

Description

185 delectable recipes, and every elusive fact and helpful hint about oysters.

Physical description

264 p.; 7.9 inches

Similar in this library

Bistro Cooking by Patricia Wells
Joy of Cooking (Plume) by Irma S. Rombauer
Italian Farmhouse Cookbook by Susan Herrmann Loomis
The Basque Table: Passionate Home Cooking from One of Europe's Great Regional Cuisines by Teresa Barrenechea
The Silver Palate Good Times Cookbook by Julee Rosso
29 more
When French Women Cook: A Gastronomic Memoir with Over 250 Recipes by Madeleine Kamman
The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl
Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game - from Alligator and Antelope to Venison and Wild Turkey by Janie Hibler
Fish & Shellfish: The Cook's Indispensable Companion by James Peterson
The New Basics Cookbook by Julee Rosso
The Complete Meat Cookbook by Bruce Aidells
The Kitchen Diaries: A Year in the Kitchen with Nigel Slater by Nigel Slater
The Food of Southern Italy by Carlo Middione
Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat by Bruce Aidells
The New England Clam Shack Cookbook (2nd Edition): 2nd Edition Completely updated with new restaurants and travel plans for eating around New England by Brooke Dojny
The Silver Palate Cookbook by Julee Rosso
The Book of Chowder by Richard J. Hooker
Rick Stein's Complete Seafood by Rick Stein
Norman's New World Cuisine by Norman Van Aken
Jasper White's Cooking from New England: More Than 300 Traditional Contemporary Recipes by Jasper White
The Naked Chef by Jamie Oliver
How To Cook Everything: Simple Recipes for Great Food by Mark Bittman
New York Times Cookbook by Craig Claiborne
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups by James Peterson
The New Best Recipe: All-New Edition by Cook's Illustrated Magazine
Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking by Chris Schlesinger
French Provincial Cooking (Penguin Classics) by Elizabeth David
Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation by Clifford A. Wright
The Heritage of Southern Cooking by Camille Glenn
Clambakes & Fish Fries by Susan Herrmann Loomis
The Classic Cuisine of Soviet Georgia: History, Traditions, and Recipes by Julianne Margvelashvili
The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger
Sauces: Classical and Contemporary Sauce Making by James Peterson
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day by Moosewood Collective

More

Amazon.comLibraryThing
Page: 0.192 seconds