Shucked
Bill Buford's Heat meets Phoebe Damrosch's Service Included in this unique blend of personal narrative, food miscellany, and history In March of 2009, Erin Byers Murray ditched her pampered city girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food and lifestyle writer work for them for a year to learn the business of oysters. The result is Shuckedapart love letter, part memoir and part documentary about the world's most beloved bivalves. Providing an in-depth look at the work that goes into getting oysters from farm to table, Shucked shows Erin's fullcircle journey through the modern day oyster farming process and tells a dynamic story about the people who grow our food, and the cutting-edge community of weathered New England oyster farmers who are defying convention and looking ahead. The narrative also interweaves Erin's personal storyathe tale of how a technology-obsessed workaholic learns to slow life down a little bit and starts to enjoy getting her hands dirty (and cold). This is a book for oyster lovers everywhere, but also a great read for locavores and foodies in general.Ia#39;d meant to study a few of Kellera#39;s books, do some research on the kitchen hierarchy, maybe even reread Service ... Our dinner reservation was set for eight p.m. That morning, the guys came with me to the Time Warner Center, where we anbsp;...
| Title | : | Shucked |
| Author | : | Erin Byers Murray |
| Publisher | : | Macmillan - 2011-10-11 |
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