CRU Oyster Bar Nantucket Cookbook
Savoring Four Seasons of the Good Life
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- $11.99
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- $11.99
Publisher Description
A cookbook that captures the laid-back, but elegant lifestyle of Nantucket and the wonderful dishes of its locals' and tourists' favorite CRU Oyster Bar.
CRU Oyster Bar’s casually stylish cuisine is an ode to the ocean, local farms, and the seasons, served in a beautiful setting on Nantucket Harbor.
Zircher takes her inspiration from her classical French training, her love of Mediterranean flavors, and family recipes in these 75 never-before-published recipes. With full-sized four-color images of the food and the island, the CRU Oyster Bar Nantucket Cookbook brings the vibrancy of Nantucket’s spectacular beauty to its pages.
Recipes featured in this cookbook include fluke meunière, harissa grilled tuna with leeks vinaigrette, and crispy fried oysters with radish rémoulade. There’s no shortage of lobster recipes with lobster tail, lobster bisque, lobster salad, and lobster cocktail. And dessert as well! Hazelnut shortbread with wild blackberry jam and vanilla and rum roasted plums with orange-scented pound cake. The cocktails are a draw of their own—both delicious and pretty, there are recipes for season-appropriate drinks that anyone can master.
A gorgeous tribute to the island—complete with sidebars with information only locals know—and to the gem that is CRU, the CRU Oyster Bar Nantucket Cookbook allows you to enjoy the flavors, places, and luxury of Nantucket every day of the year.
PUBLISHERS WEEKLY
The team behind Nantucket's landmark Cru Oyster Bar shares solid, if familiar, menus inspired by the island's events parades, sailboat races, golf tournaments, cranberry festivals in a collection geared for weekend entertaining, waterfront picnics, or cocktail parties. The recipes rely on seasonal produce and feature local fish and shellfish not surprisingly, lobster is ubiquitous in rolls, salads, and soups. A chapter called Raw Bar Basics explain how to create Cru's signature tower of fresh blue crab, oysters, and scallops, with its various sauces. A menu inspired by the island's kick-off sailboat race weekend is a lunch of fried oysters, citrus quinoa lobster salad, fluke meuniere, and strawberry shortcake. Autumn recipes reflect Nantucket's "fading lights and fleeting days" in bacon-stuffed clams, lobster bisque, roast chicken, squash with pear and mint, and pear tart; Christmas Brunch includes buttermilk and pecan-butter souffl pancakes, smoked salmon tartine, and cranberry cinnamon buns. Creative cocktails featuring cucumbers (with vodka and toasted sesame syrup) or strawberries (in a tequila Valentina) highlight the restaurant's "farm-to-glass" approach. While there are no surprises to be found, this will certainly appeal to Nantucket's many visitors.
