Much like Jane Goodall and her time in the jungle with the gorillas, food writer Erin Byers-Murray spent a year and a half in our midst meticulously documenting all of our comings and goings, our quirks and idiosyncrasies, and the occasional stroke of genius (naturally). By walking a mile in our boots, she came to know The Way of the Oyster Farmer and achieved total enlightenment. Now--from the safety of your favorite arm chair--you can too.
Some nice things other people have said about Shucked:
“While most books about oysters tell people what they want to hear, Shucked tells it like it is: the frigid winter days on the water with hands like popsicles, the backbreaking work, the anxiety of nurturing thousands of dollars’ worth of oyster seed, the hard-partying nights. Erin Byers Murray captures the seasonal rhythms of the New England coast and the romance of one exceptional company’s efforts to coax great food from the sea. You’ll never take an oyster for granted again.” –Rowan Jacobsen, author of A Geography of Oysters (check out his awesome blog here)
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 12 months to learn the business of oysters. SHUCKED is part love letter, part memoir and part documentary about the world’s most beloved bivalves. An in-depth look at the work that goes into getting oysters from farm to table, SHUCKED shows Erin’s full-circle 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 story—the 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. --Amazon.com
“Part adventure, part memoir, part culinary awakening, Erin Byers Murray's rite of passage from novice to connoisseur takes us on a behind-the-scenes tour of the world of the oyster. On the way, she gives us pearls of wisdom and wit--both served up on the half shell. Cocktail sauce is optional but don't miss this book.”-- Christopher White, author of Skipjack: The Story of America's Last Sailing Oystermen
"Part of the book’s charm is following Murray through the process of becoming aware of her surroundings in working directly with an edible product. Readers who enjoy Linda Greenlaw’s writing...will appreciate Murray’s offering of just enough information to allow them to become knowledgeable in all things oyster without overdoing it. ...Murray’s portrayal of her personal response to life’s changes and challenges will hold readers’ interest. An entertaining and informative firsthand experience of the locavore movement." --Library Journal
"Murray’s own love of food and food writing informs the narrative, and she skillfully dramatizes the scenes of summertime sowing and depicts her many colorful co-workers. Murray eschews poetic waxing on her subject and focuses closely on the action and the hard, hard work ..." --Publishers Weekly
"Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, places, and histories of our oceans." --Eric Ripert, Chef...
This distinctive book celebrates all things oyster, from their sheer physical beauty to their importance throughout history- as a unique food source, an enduring cultural image, and a critical player...
A lot of people ask us about cooking oysters - we always refer them to Chef Jeremy's Oysters Gregory dish and it's always a home run. Now that he's published his...
Even though there are hundreds of types of fish for sale, most chefs are only familiar with a few varieties. That's where Barton Seaver comes in with his unique approach:...