Established in 1913, the Oyster Bar in New York’s Grand Central Station is the world’s most famous seafood restaurant, frequented by celebrities, presidents, tourists, and native New Yorkers alike. People flock to the Oyster Bar because it’s the best. It buys more seafood than any other restaurant in New York and seafood vendors set aside for the Oyster Bar’s buyers their choicest, freshest items. And no one knows better than the Oyster Bar’s chefs how to bring out the flavor of the ocean’s bounty.

Whether they are preparing arctic char, red snapper, black cod, striped bass, halibut, tilapia, or catfish, Oyster Bar recipes avoid complicated cooking methods and elaborate sauces. The object is to bring out the true flavor of the fish.

The Oyster Bar Cookbook contains more than 200 recipes, each with precise, step-by-step instructions and handy tips. Beautifully illustrated, this essential cookbook will make throwing your own clambake as easy as a breezy walk on the beach.

Executive Chef SANDY INGBER graduated from the Culinary Institute of America in 1977 and got his first sous-chef job at a popular seafood restaurant, Pelican Pete’s. Longing for big city life, Sandy and his wife, Suzie, moved to New York where he began as a fish buyer at The Grand Central Oyster Bar.