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Stalking The Blue-Eyed Scallop (19640101) Paperback – March 22, 2005


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Frequently Bought Together

Stalking The Blue-Eyed Scallop (19640101) + Stalking The Wild Asparagus + Stalking The Healthful Herbs (19660101)
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Product Details

  • Series: 19640101
  • Paperback: 332 pages
  • Publisher: Alan C. Hood & Company, Inc.; Reprint edition (March 22, 2005)
  • Language: English
  • ISBN-10: 0911469052
  • ISBN-13: 978-0911469059
  • Product Dimensions: 8.2 x 5.5 x 1.2 inches
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #276,391 in Books (See Top 100 in Books)

Editorial Reviews

Review

"“(Gibbons) shows how to identify and render palatable some forms not commonly considered food items in this country, such as periwinkles, chitons, dog whelks, goose barnacles, and wild seaside plants, in addition to, of course, the more common shellfish. Those who share Gibbon’s own love for the seashore will be anxious to start nibbling away after reading this.”
Vincent Caccese, Library Journal "

From the Publisher

Euell Gibbons tells how to forage for wild food in every coastal area of North America. Filled with accurate line drawings to aid in identifying crabs, mussels, clams and numerous other shellfish, the book also abounds in recipes and cooking tips all the way from varieties of bouillabaisse, chowders and clambakes to simple Epicurean treats such as boiled periwinkles dipped in melted butter.

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Customer Reviews

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Most Helpful Customer Reviews

14 of 14 people found the following review helpful By goosefish on May 25, 2003
Format: Paperback
With much enthusiasm, Euell relates stories of his seaside foraging. No prejudices color his opinion of what is edible. Cockles, Pen Shells, Coquina Clams... nothing escapes Gibbons' palate. Often, his "insider" information is priceless, e.g. how to remove a stone crab from its burrow without getting nipped; how to procure a harvest of the elusive but sweet Eastern Razor Clam; what to look for in Gulls' behavior to find surf clams...
One drawback: details are sometimes sparse as to how to find some of the clams discussed. I have yet to find a single living cockle or razor clam, despite having read those chapters repeatedly, over several years. I suspect it was intentional on Euell's part; to keep his foraging disciples from taking too much from the sea, he obfuscated somewhat. Regardless, this book thoroughly deserves attention.
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9 of 9 people found the following review helpful By Old Sawdust on April 24, 2009
Format: Paperback Verified Purchase
This is my third Gibbons book. I have loved them all. Even though they were all written in the 1960's the information contained inside remains very interesting and entertaining. I would highly recommend all three of them. I did, however, enjoy "Stalking the Wild Asparagus" and "Stalking the Wild Herbs" more than this one. If you can only buy one, I'd recommend "Stalking the Wild Asparagus" as my first choice.
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6 of 6 people found the following review helpful By Randy J. Mercurio on December 4, 2009
Format: Paperback Verified Purchase
I concur with goosefish's review. This is an inspiring book that Euell Gibbons compiled and it makes you want to run to the shore looking for all of this stuff. If you are a serious forager this book should be in your library. Gibbons covers crabs, clams, oysters, mussels, scallops, shrimp, lobster, even seaweeds like kelp and other plants found by the sea. Depending on where you live you may need a license for taking some of these food items so be careful (I know...sigh!) but the fun you'll have when you find stuff is worth it especially if you can get more food than the license costs (that's the idea anyway). From his encouraging stories and lore to finding, identifying, preparing, recipes and other entertaining ideas you'll sure enjoy this read. In general, it's hard to confuse many of the crustaceans and bivalves he mentions but I suggest at least one other identification guide as a cross reference and supplement for ID'ing the seaweeds and other plants because you really don't want to make a mistake here. You may find some of the recipes a little unhealthy because Gibbons liked to use a lot of saturated fats like bacon lard and butter for cooking. You either don't care about this or you'll find a way to replace his suggestions with healthier choices.
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8 of 9 people found the following review helpful By Charlee Gribbon on February 28, 2000
Format: Paperback
Great author, great writing and great recipes.. This book is sure to be an adventure in cooking and an adventure on the border of the sea.
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