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9780847869831

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"""Sewall shares 120 recipes from his Boston and Portsmouth oyster bar, including such briny classics as smoked salmon, chowder, and fried oysters."" —PUBLISHER'S WEEKLY ""In The Row 34 Cookbook shares the restaurant’s beloved recipes, like chowder, fried oysters, and smoked fish along with practical knowledge for preparing seafood and profiles of oyster farmers and fisherpeople."" —THE LOCAL PALATE"

Sewall shares 120 recipes from his Boston and Portsmouth oyster bar, including such briny classics as smoked salmon, chowder, and fried oysters. -PUBLISHER'S WEEKLY

Sewall shares 120 recipes from his Boston and Portsmouth oyster bar, including such briny classics as smoked salmon, chowder, and fried oysters. -PUBLISHER'S WEEKLY In The Row 34 Cookbook shares the restaurant's beloved recipes, like chowder, fried oysters, and smoked fish along with practical knowledge for preparing seafood and profiles of oyster farmers and fisherpeople. -THE LOCAL PALATE

Author Information

The acclaimed Boston chef Jeremy Sewall’s restaurants, Island Creek Oyster Bar and Row 34, have received praise in the New York Times and Bon Appétit. He is the author of the James Beard-nominated cookbook The New England Kitchen: Fresh Takes on Seasonal Recipes.  Erin Byers Murray is a journalist specialising in food and wine, and the author of cookbooks and Shucked: Life on a New England Oyster Farm. Food photographer and author Michael Harlan Turkell’s work has appeared in numerous publications. His cookbooks include Acid Trip: Travels in the World of Vinegar.  

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