As for the $1 oysters at your local bottomless brunch spot... well, best of luck with those.
Turns out if I ate over a certain amount, I got very, very horny.
The book by Canada's much-loved seafood fixer will give you a deep reverence for seafood as well as the humans who fish, harvest, and process it responsibly.
Andy Taylor, chef and owner of Carte Blanche in East London, describes the indulgent dish as “a Nashville fried chicken recipe on an oyster.”
From omakase sushi to oysters and lobster rolls, Boston seafood is about more than just clam chowder.