Foreword by Renee Erickson,
Photographs by Michael Harlan Turkell
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.
Erin Byers Murray is a journalist specializing in food and wine, and the author of cookbooks and Shucked: Life on a New England Oyster Farm. James Beard award–winning chef
Renee Erickson runs several Seattle restaurants, including the Walrus and the Carpenter. 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.