The Row 34 Cookbook

Paying homage to the neighbourhood 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.

“"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

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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