Union Oyster House Cookbook: Recipes and History from America's Oldest Restaurant

Union Oyster House Cookbook: Recipes and History from America's Oldest Restaurant

by Jean Kerr, Spencer Smith
     
 

As well as recounting the 280-year history of the restaurant and its Boston environs, Union Oyster House Cookbook has more than 50 of the restaurant's most famous recipes adapted for home use, including: Oyster House Clam Chowder; Oyster StewLobster Scampi; American Bouillabaisse; Shellfish in many forms: raw oysters and clams, Oysters Rockefeller, Clams

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Overview

As well as recounting the 280-year history of the restaurant and its Boston environs, Union Oyster House Cookbook has more than 50 of the restaurant's most famous recipes adapted for home use, including: Oyster House Clam Chowder; Oyster StewLobster Scampi; American Bouillabaisse; Shellfish in many forms: raw oysters and clams, Oysters Rockefeller, Clams Casino, Baked Stuffed Cherrystones, boiled and broiled lobster; Boston Baked Beans; Hot Indian Pudding; Oyster House Cornbread.

Editorial Reviews

School Library Journal

Boston's Union Oyster House opened in 1826 and was declared a National Historic Landmark in 2003. The restaurant has expanded over the years and, located on the Freedom Trail, serves hundreds of tourists every day; yet, the dishes on the menu are still the enduring New England classics that have always been its hallmark-Oysters on the Half Shell, Clam Chowder, and Indian Pudding, to name a few. Kerr and Smith (coauthors, Mystic Seafood) present 60 recipes along with a history of the restaurant. Period photographs and full-page color photographs of many of the dishes illustrate the text. For area libraries and other regional American cooking collections.


—Judith Sutton

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9780978689919
Publisher:
Smith/Kerr Assoc
Publication date:
03/25/2008
Pages:
128
Product dimensions:
6.06(w) x 9.16(h) x 0.38(d)

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