Review
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“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 trans 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
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About the Author
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Martha W. Murphy is an award-winning non-fiction
writer interested in a broad spectrum of topics including food
and the people who bring it to us. Martha's culinary credentials
are strong; she has worked as a restaurant sous chef, private
chef, home cook, and cooking school instructor. Martha's early
married years were spent as the wife of a commercial fisherman.
Those years also served as a "graduate school" in seafood
cookery. Not only did she master the cooking, but also the
cleaning, skinning, and filleting. She lives in Rhode Island in a
100-year old house with her husband and the resident dog or two,
and starts each day by opening a window and looking at the ocean.
The view never gets old.
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