02262cam a22003253u 4500 56285 UtSlPG 20260610134310.0 m cr n 260607r2018||||utu|||||o|||||||||||||| d 48039808 UtSlPG en iso639-1 TX Murray, Eustace Clare Grenville, 1824-1881 The Oyster: Where, How and When to Find, Breed, Cook and Eat It Salt Lake City, UT : Project Gutenberg, 2018 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2018-01-01 Produced by Larry B. Harrison and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by the Library of Congress) "The Oyster: Where, How and When to Find, Breed, Cook and Eat It" by Murray is a culinary guide that likely dates back to the mid-19th century. This work dives deep into the world of oysters, detailing their seasonal availability, breeding practices, preparation methods, and culinary significance across different cultures. The text not only educates readers about oysters as a food source but also celebrates their gastronomical pleasures. The opening of the book introduces the delectable attributes of oysters and emphasizes the importance of consuming them in their proper season, indicating that months with the letter “r” are traditionally preferred. The author argues passionately against the consumption of oysters during warmer months, citing health risks and diminished taste. Moreover, Murray elaborates on the economic value of oysters, particularly in London, highlighting their significant role in local markets and their impact on the fishing industry. He expresses a deep appreciation for oysters, positioning them as a luxurious yet accessible food enjoyed by all classes. (This is an automatically generated summary.) Original publication data not identified Cooking (Oysters) Oysters https://www.gutenberg.org/ebooks/56285 97116 97116