"In speed and presentation, one of North America's top talents is Patrick McMurray."
-- The New York Times Magazine

Consider this: France's 3,400 oyster growers produce most of the world's oysters, about 130,000 tons annually, and the French consume about 50 percent of those oysters between Christmas Eve and New Year's Day alone. During that same week, however, Parisian hospitals receive about 2,000 oyster-shucking-related injuries! Perhaps it's time to let an expert show you how to open them safely.

In The Oyster Companion renowned expert Patrick McMurray takes readers down the path to oyster expertise and injury-free enjoyment. Patrick knows oysters. For him it was love at first taste as a sixteen-year-old busboy in Toronto and he's never looked back, going so far that he launched three restaurants where oysters take pride of place, and he holds two Guinness World Records for oyster shucking -- 38 in a minute, and 8,800 in an hour in a team of 10. In fact, he designed a bestselling oyster knife, the pistol grip Paddyshucker.

Rich in history and lore, The Oyster Companion weaves together anecdotes from the author's experience as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse to ordering hard-to-get bivalves online. Fully illustrated with gorgeous color photography, the book includes:

• History of oysters in civilization
• Detailed breakdown of the differences among 50 oyster varieties found worldwide
• Lifecycle, anatomy, ecological footprint, health benefits, and how feeding habits and locations affect taste (the "merroir")
• Tips for growing oysters
• Growers and exporters of the world's best oysters
• The best oyster bars from North America and Europe
• How to sample oysters and a tasting wheel to pair oysters with the proper drink
• Throwing an oyster-themed dinner party
• Tips on sourcing the freshest and best-tasting oysters in the world
• Shucker Paddy's Oyster Opening 101: Tips on shucking and presenting
• Expert's guide to some of the best knives and shuckers in the world and their techniques.

This is an essential selection for all cooking collections.

Patrick McMurray is a professional Oyster Shucker, Oyster Sommelier, World Champion and Guinness World Records holder for Shucking. He is the publican and owner of Toronto Restaurant The Ceili Cottage where he shucks about 4,000 oysters a week on the bar and through catering. He regularly competes and does demonstrations around the world and he is also a consultant to oyster producers and restaurants in the US, Asia, and Europe. Patrick has appeared on food television shows, including Gordon Ramsay's The F Word, and is often featured in magazines and newspapers.

Patrick McMurray's profile page

Patrick McMurray, world record holding Oyster shucker, has written an insightful and entertaining guide to the pleasures of one of the oldest and most universal delicacies in the world--the oyster... Rich in history and lore providing everything you could want to know about the oyster, how to enjoy them injury free and compares the differences between 50 (!) varieties found world-wide. This is the essential guide to the world of oysters.

Entertainment Report

Champion oyster shucker, McMurray, explores the oysters' fascinating history, nature, and lore.

Harrowsmith

An insightful and entertaining guide to the pleasure of one of the oldest and most universal delicacies in the world -- the oyster... The Oyster Companion is rich in history and lore providing everything you could want to know about the oyster... This is the essential guide to the world of oysters.

Relish and Whisky

For oyster freaks, this photo-rich book is indispensable...The book provides recipes, detailed instructions for shucking and sources for oysters around the world.

Canada's 100 Best

Cookbooks to give this year: This handy guide to oysters written by the pub's owner, champion shucker Patrick McMurray, will soothe the ache of losing his Leslieville pub Ceili Cottage. With an expert's keen nose, McMurray compares the flavours and finer points of more than 50 different varieties, explains the best way to crack, dress, cook and serve the little guys, throwing in drink pairings and a guide to some of the best oyster restaurants worldwide for good measure.

NOW Magazine