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Consider the oyster
M. F. K. Fisher · 1941 · 97 pages
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About this book
Fisher pays tribute to one of the most delicate and enigmatic of foods--the oyster--in this gastronomical classic, originally published in 1941 and now reissued as a sumptuous jacketed paperback. Includes 28 recipes and descriptions of various regional styles of preparation.
Appears in these reading paths
The Best Books on Food Writing
Beginner11books96 hrs4 stages
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