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Shuck me, Split me, Sip me, inside this award-winning little book is everything you ever needed to know about distinguishing, selecting, storing, shucking, cooking and serving oysters with delicious recipes from Australia ‘s most inspired chefs and cooks.
Includes new different oyster varieties tasting charts and Australian oyster festival information and recipes from Pete Evans, Maggie Beer, Stephanie Alexander, Tetsuya Wakuda, Mark Best, Meyjitte Boughenout, Serge Dansereau, Justin North, Steven Snow and Simon West.
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