From the Publisher
“Deep respect for commercial fishermen and a love of all things fish makes me indebted to Martha Murphy for her informative book. Anything you have wanted to know about fish and seafood is here along with great sea stories. The recipes are both traditional and unique—a wonderful book to add to any fish lover's library.” ––Mary Ann Esposito, host of PBS Ciao Italia and author Ciao Italia Family Classics “This is really a terrific book of recipes. Crab Soufflé, Oyster Bread Pudding––I could open any page and find something irresistible. The book abounds not only with recipes that scream ‘cook me’ but also with a fascinating portrait of the fisherman’s life (did you know he won’t say ‘pig’ on a boat?) and with useful, little-known tips such as scallops are best stored in glass not plastic. Martha Murphy’s knowledge of and passion for seafood translates to a superb book.” ––Nancy Verde Barr, author of Backstage with Julia, Make it Italian, We Called it Macaroni and former executive producer of Julia Child’s PBS cooking show “When I was first exposed to Martha Murphy's writing and recipes, New England coastal traditions—particular the cookery of seafood—were still new to me. Her book helped ground my cooking with a sense of place and a deeper connection to where I live and work. As a chef and transplant to New England, my cooking style has been inspired by Martha Murphy's collection of stories and recipes.” ––Casey Riley, 2006 National Chef of the Year, Chef's Magazine; restaurateur; COO and culinary arts director at Newport Restaurant Group/Newport Harbor Corporation “They say you can hold a conch shell to your ear and hear the ocean. Take Martha Murphy’s book to the kitchen, and you’ll hear its invitation to share with her the ocean’s delicious harvest. Her recipes are written simply and carefully, assuring home cooks that each one is going to work, and each one is going to be good. Martha’s great fondness for the sea further shows up in vintage photos of commercial fishermen dressed in their oilskins and woolly mittens, and their boats, scattered among the recipes along with bits of saltwater lore. The last of the superstitions Martha lists in one of her charming sidebars reads: 'Don’t serve beef stew aboard; it brings on a gale.' Who would ever dream of beef, with these recipes to work with?” ––Karyl Bannister, author of Cook & Tell and monthly newsletter of same name “In this book, Martha Watson Murphy has crafted a timeless collection of old and new recipes from the heart of New England. Her philosophy of cooking is seen in every recipe with its dedication to the freshest and most seasonal ingredients. The recipes will help guide both the novice and the experienced cook to be able to prepare a delicious New England feast from appetizers to desserts that friends and family are sure to enjoy.” ––Chris Schlesinger and John Willoughby (former editor at Gourmet), coauthors of many cookbooks including Thrill of the Grill
