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By: Jeremy Sewall, Erin Byers Murray
Award-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar, Row 34, to the page with more than 120 recipes for the home cook.
Paying homage to the neighborhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life. Sewall reinterprets seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips. Chapters cover smoked and cured preparations; whole fish recipes; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, including How to Buy Seafood and How to Smoke Fish. This essential guide to preparing seafood also includes an oyster primer, as well as profiles of experts from a fishmonger to fishermen. Full of easy-to-make recipes and rich storytelling, The Row 34 Cookbook is for anyone who appreciates the briny taste of raw oysters and delectable seafood.
The Readable Feast’s 2021 New England Book of the Year
Award-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar, Row 34, to the page with more than 120 recipes for the home cook.
Paying homage to the neighborhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life. Sewall reinterprets seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips. Chapters cover smoked and cured preparations; whole fish recipes; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, including How to Buy Seafood and How to Smoke Fish. This essential guide to preparing seafood also includes an oyster primer, as well as profiles of experts from a fishmonger to fishermen. Full of easy-to-make recipes and rich storytelling, The Row 34 Cookbook is for anyone who appreciates the briny taste of raw oysters and delectable seafood.
The Readable Feast’s 2021 New England Book of the Year
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