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Chesapeake Farm & Bay to Table Season 3 November 2022
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The Oyster Companion : A Shucker's Field Guide for Connisseurs
by Patrick Mcmurray
In The Oyster Companion renowned expert Patrick McMurray takes readers down the path to oyster expertise and injury-free enjoyment. Patrick knows oysters. For him it was love at first taste as a sixteen-year-old busboy in Toronto and he's never looked back, going so far that he launched three restaurants where oysters take pride of place, and he holds two Guinness World Records for oyster shucking -- 38 in a minute, and 8,800 in an hour in a team of 10. In fact, he designed a bestselling oyster knife, the pistol grip Paddyshucker. Rich in history and lore, The Oyster Companion weaves together anecdotes from the author's experience as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse to ordering hard-to-get bivalves online.
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Shucked apart
by Barbara Ross
When oyster farmer Andia Greatorex is murdered after being robbed of a bucket of oyster seed worth $35,000, Julia Snowden decides to help the Maine State police major crimes unit investigate before someone else ends up in a watery grave.
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Chesapeake oysters : the bay's foundation and future
by Kate Livie
The eastern oyster, the humble bivalve and delicous treat, are the living bones of the Chesapeake, as well as the ecological and historical lifeblood of the region. When colonists first sailed these impossibly abundant shores, they described massive shoals of foot-long oysters but the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures and overconsumption decimated the population by the end of the twentieth century. While Virginia turned to bottom-leasing, passionate debate continues in Maryland among scientists and oystermen whether aquaculture or wild harvesting is the better way forward. Today, boutique oyster farming in the Bay is sustainably meeting the culinary demand of a new generation of connoisseurs. With careful research and interviews with experts, author Kate Livie presents this dynamic story and a glimpse of what the future may hold.
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Shellfish : 50 seafood recipes for shrimp, crab, mussels, clams, oysters, scallops, and lobster
by Cynthia C. Nims
"This single subject cookbook will include approximately 50 shellfish recipes for clams, mussels, scallops, shrimp, lobster, oysters, and crab. Recipes will appeal to mainstream home cooks and thus lean toward less complicated. Practical information includes information about each species, including seasonality, shopping for, storing, and handling"
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Chesapeake Bay Deck Boats
by Larry S. Chowning
During the 1880s, Chesapeake Bay boatbuilders began constructing small wooden open boats, referred to as deadrise boats, out of planks with V-shaped bows. As boatbuilders created larger deadrise boats, decks were installed to provide more work and payload space; these deck boats also had a house/pilothouse near the stern and a mast closer to the bow of the boat. Deck boats were powered by gasoline engines but also utilized sails and wind. From the 1910s to the 1940s, auxiliary "steadying" sails were raised to help steady the boat when encountering adverse seas. More deck boats were built in the 1920s than in any other decade. Over the history of the boats, several thousand worked the bay in the freight business, were used to buy and plant oysters, worked in the bay's pound net fishery, and dredged for crabs and oysters. Approximately 40 boats are left on the bay. A few still work the water. Some have found new life as recreational yachts, and others are education boats owned by museums and nonprofits. In 2004, boat owners formed the Chesapeake Bay Buyboat Association, which holds an annual rendezvous at different ports as a way to educate the public about this unique aspect of Chesapeake Bay maritime history.
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Mosquito Supper Club : cajun recipes from a disappearing Bayou
by Melissa Martin
An up-and-coming Cajun culinary master infuses local culinary customs and evocative stories into a collection of recipes from her rapidly disappearing homeland that utilize such regional staples as blackberries, shrimp, oysters and sugarcane.
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One million oysters on top of the mountain
by Alex Nogués Otero
Written by a geologist, this introduction to earth science leads readers through the movements of seas, strata and tectonic plates, revealing how landscapes from the present can be clues to the events in the past.
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The beach house cookbook : easy breezy recipes with a Southern accent
by Mary Kay Andrews
The best-selling author of The Weekenders presents a collection of her favorite summer-season recipes, outlining menu plans based on casual dining and fresh local ingredients while explaining how to prepare such options as charcoal-grilled oysters, buttermilk-brined fried chicken and Meyer lemon bar trifle.
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Harford County Public Library
1221-A Brass Mill Rd Belcamp, Maryland 21017 410-273-5600 hcplonline.org
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