For many years, archaeologists were unaware of the ancient clam terraces at Waiatt Bay, on Quadra Island. Author Judith Williams knew no differently until she was advised of their existence by a Klahoose elder named Elizabeth Harry (Keekus). By liaising with other observers of clam gardens in the Broughton Archipelag… Read More »

Seasonings: A Year of Local Flavour in Words and Recipes (published by the Kootenay Country Store Cooperative and the Nelson Library last fall), is short-listed in the English-language Culinary Culture Category of the 2011 Canadian Culinary Book Awards , sponsored by Cuisine Canada and the University&nbs… Read More »

Leif Mannerstrom - The ultimate shellfish cookery book from a world-renowned chef. Michelin-starred chef Leif Mannerstrom was the first recipient of Sweden's coveted maritime gastronomy award. This book is the first collection of his shellfish recipes and the first to bring his impeccable knowledge of shellfish to En… Read More »

A Connoisseur's Guide and Cookbook Publisher : 101 Productions (Oct 1987) ISBN : 0892862815 Read More »

In Shellfish: The Cookbook , oysters, clams, mussels, crabs, scallops, lobsters, shrimp and prawns are used in deliciously innovative ways. A diverse cross-section of recipes culls the best shellfish combinations from a host of global influences. Easy-to-follow instructions take the intimidation out of preparing suc… Read More »

By Jasper White New England clam, Manhattan red, and corn--that's the chowder story, right? Wrong. In  50 Chowders , award-winning chef Jasper White explores a surprisingly wide range of these savory one-pot meals while also offering chowder history and folklore, in-depth ingredient profiles, cooking tips, an… Read More »

By Drew Smith Oysters are older than people, older than grass, and this journey demonstrates that they have been present at every turn of human events—inspiring great writers, painters, and cooks; sustaining whole communities; and fashioning legend and history. Besides being an unusual species in t… Read More »

By Mark Kurlansky Who knew that New York City was once the oyster capital of the world, and that at one time it held half of the earth's supply, harvesting 700 million in 1880 alone? Or that oysters were not just a delicacy for aristocrats but also affordable, cheap even, sustenance for working folk. Tom Stechschu… Read More »

In his ninth book, Whitey Schmidt - the man dubbed the Blue Crab Guru by Chesapeake Bay Magazine - delivers pleasure on the half shell. His unique take on popular Bay country oyster dishes like stew, oysters Rockefeller and fritters will electrify your palate and delight your guests. Join Whitey as he explores not on… Read More »

A Guide to Choosing and Savoring Oysters, with 40 Recipes By Jairemarie Pomo Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw… Read More »

By M.F.K. Fisher "Since Lewis Carroll no one had written charmingly about that indecisively sexed bivalve until Mrs. Fisher came along with her  Consider the Oyster . Surely this will stand for some time as the most judicious treatment in English."--Clifton Fadiman Read More »

By Lori McKean & Bill Whitbeck The Joy of Oysters is the first book of it's kind in the United States. It combines a superb collection of oyster recipes with insightful history lessons about North American oystering; details about shucking, serving and savoring; oyster events - from the elegant to the ribald; … Read More »

By Patrick McMurray “Patrick McMurray is an icon among the oyster cult of North America. Not only is he one of the world's elite competitive oyster shuckers… he operates Starfish - a fabulous oyster bar in Toronto, he grow oysters in Prince Edward Island, he writes about oysters with passion and joy, … Read More »