Clams, Mussels, Oysters, Scallops & Snails (Howard Mitcham)

Howard Mitcham brings forty years of experience to this collection of shellfish recipes and stories, equal parts cookbook and memoir. A chef, artist, and writer associated with both Provincetown and New Orleans, Mitcham brought a wide-ranging curiosity to food that earned him a devoted following that included Anthony Bourdain. Recipes mingle with reminiscences and the author’s own woodcuts and drawings, making this an appealing read both in and out of the kitchen.

Covers show light rubbing, minor scuffing, and edge wear, with slight creasing at the corners. Light age toning to the interior pages which are otherwise clean and unmarked.