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