Consider the Oyster: A Shucker's Field Guide.

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

McMurray brings the appreciation of a gourmet, the skill of a world champion shucker, the experience of a restaurateur, and the passion of a connoisseur to this encyclopedia of all things oyster.

With approximately 90 colour photos and a smooth, easy-to-digest text, he helps readers slip into the highly specialized, esoteric world of growing, harvesting, shucking, serving, and eating some 50 varieties of the world’s five main oyster species.

The text touches on the issue of oysters as an aphrodisiac; their anatomy, biology, and life cycle; their nutritional benefits; and how growing conditions influence taste. Considerable attention is paid to the characteristic taste of specific species, comparing oyster tasting to wine tasting. There’s information on how to purchase and store oysters, oyster–alcoholic beverage matches, and a guide to choice oyster bars/restaurants in Canada, the U.S., Ireland, France, and England. France, as the oyster capital of the world, is singled out for special attention. McMurray details the craft of shucking, with specifics on knives and hand positions. The art of succeeding at shucking competitions is described with enthusiasm.

The work is attractive, comprehensive, and supported with a strong index. For adventurous seafood lovers, it is a book to savour.