Customer Review

2 of 2 people found the following review helpful
4.0 out of 5 stars The Oyster Seekers is a book about fish, the people who catch it, how to buy it, how to cook it and most of all how to enjoy it, 1 Sep 2006
This review is from: The Oyster Seekers (Paperback)
More than just recipes from Britain's Most Special Seafood Restaurant......

'There are salty tales and recipes that will make you hungry just by reading them, fishy facts and tips so that you'll never be frightened when faced with cooking a fresh fish again.

From lobsters to winkles, from monkfish to mussels, from cod to crab, they are all here. And, then, of course there are the pearls of the sea, the Whitstable natives - the oysters.'

Think of Whitstable and you think of oysters - think of oysters and you think of 'Wheelers ...
'The Pearl of Kent' - The seaside town of Whitstable.

Wheelers
8 High Street
Whitstable
Kent

242 high quality, shiny pages split over 11 main chapters:

1. Oysters
2. Mussels & Cockles
3. Scallops & Clams
4. Shrimps &, Prawns
5. Lobster & Crab
6. Winkles, Whelks & Eels
7. Flat Fish
8. Round Fish
9. Oily Fish
10. Pies, Tarts & Flans
11. Soups, Sauces, Oils & More

Opens with 'The Seafarers Hymn', then sections entitled:

* Welcome to Wheelers
* Cooks Notes(which include conversion tables)
* Wheeler's Menus
* Recipes at a Glance
* Glossary

with an alphabetical index and a bibliography.

Charming illustrations from Christian Furr.

Recipes include:

* Angels on Horseback with Watercress Salad
* Beefsteak and Oyster Sauce
* Clam Chowder
* Lobster Thermidor
* Glazed Lemon Sole Fillets topped with a Tomato & Cucumber Salsa
* Whole Dover Sole layered with Asparagus & Hollandaise Sauce
* Baked Fillets of Brill
* Pot Roasted Turbot
* Pan Fried Halibut
* A Sunday Tea of Winkles
* An 18th Century Cod Stew
* Mayonnaise
* Pastries
* Making Jellied Eels
* Trout Forestiere
* Fish Soup
* Welsh Rarebit Mixture
* Herb Oil
* Béchamel Sauce

'Whelks - you either love them or loathe them -whelks are an acquired taste'; followed by directions for 'cooked whelks'.
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