[Sca-cooks] Oysters in the shell vs. shucked oysters

[Stefan li Rous]

Selene expanded upon what Renata said:
  <<< Renata asks:
 >
 > I highly recommend Mark Kurlansky's New York oyster epic, the name
 > of which
 > escaps me now. Selene, you have my copy - what's it called?

The Big Oyster: History on the Half Shell.  I'm still reading it. >>>

Thanks. Since I've enjoyed Mark Kurlansky's other books on the  
history of salt, Cod and the Basques, I've just placed an order for a  
used copy of this book.

Probably give me a hankering for a resource which is fast  
disappearing doe to pollution and over-harvesting. Sigh.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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