Stalking the Blue-Eyed Scallop

Front Cover
A.C. Hood, 1964 - Cooking - 332 pages
0 Reviews
Euell Gibbons tells how to find marvelous food in every coastal area of North America.This book contains numerous drawings for identification and abounds in recipes and cooking tips from chowders and clambakes all the way to simple epicurean treats such as boiled periwinkles dipped in melted butter.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

How to Cook a Sea Serpent
1
Gather Your Own Oysters
10
the wampum clam
19
Crabs and Crabbing
23
Razor Clams and Other Marine Cutlery
49
BlueEyed Scallopsand Others
65
The Common Periwinkle
76
abundant and delicious
79
Angel Wings Fallen Angels and Rough Piddocks
166
Clamming on the West Coast
172
The Epicurean Abalone
196
The Edible Limpets
202
Chitons or Sea Cradles
207
Hunting the Wild Goose Barnacle
211
Grunions Blennies and Lancelets
214
Fishing for Food and Fun
222

Transcendental Seafood Combinations
85
SoftShell Clams LongNecks or Steamers
103
a savory seafood treat
109
Moon Shells and LeftHanded Whelks
119
Sea Urchins or Sea Eggs
130
The Purple Snail or Dog Whelk
135
the wedge shells
141
The Cockles of America
150
The Pen Shells a Favorite Food of Ancient Gourmets
161
Edible Seaweeds
245
Seaside Vegetables and Salads
256
salad beverage potherb and dessert
282
The Beach Plum
286
The Ubiquitous Bayberry
291
Catching and Cooking the Wild Et Cetera
295
Index
319
Copyright

Other editions - View all

Bibliographic information