Connoisseurs may insist that the only way to eat an oyster is on the half-shell, but Sharon Montoya-Welsh has other ideas. An oyster enthusiast and advocate, sh

For oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters

Fisher pays tribute to one of the most delicate and enigmatic of foods--the oyster--in this gastronomical classic, originally published in 1941 and now reissued

“Rich in history, lore, recipes, fascinating images—in short, a delicious book from start to finish” (Sandy Ingber, Grand Central Oyster Bar). Tracing the