The Essential Oyster: A Salty Appreciation of Taste and Temptation
| Author | : | |
| Rating | : | 4.56 (539 Votes) |
| Asin | : | 1632862565 |
| Format Type | : | paperback |
| Number of Pages | : | 304 Pages |
| Publish Date | : | 2015-06-30 |
| Language | : | English |
DESCRIPTION:
Quick! I Need to Find an Oyster Bar! If you are thinking about buying this book enough to read this review, buy it! You cannot be disappointed when it arrives. Do you want to learn how to eat an oyster (cocktail sauce? plain?) Do you want recipes that will make you grab a beer and start cooking? Do you want photographs that will amaze you with the astounding variety and beauty of nature (the world in a grain of sand, the Mona Lisa in an oyster shell)? And mostly, do you want some of the best thinking and writing about food and nature you'll come across this year? If you even think you might be
The Essential Oyster will help you find the best, and help you to cherish them better. All have character. Some have colorful stories to tell. With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. Some have quirks. Spotlighting more than a hundred of North America's greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since. That is what's captured--and celebrated--in these pages.
He maintains the world's two leading web sources on oysters: Oysterguide (for his opinions) and OysteRater (for everybody else's). He is the author of Apples of Uncommon Character, Fruitless Fall, The Living Shore, and American Terroir. . Rowan Jacobsen's first book on oysters, A Geography of Oysters, won the James Beard Award in 2008 and helped t
He realizes all this through his exceptional command of language and his ability to resonate with the human passions of the oystermen he meets on his journeys from the Gulf of Maine to the Gulf of Mexico to Puget Sound. Sandy Ingber, Executive Chef, Grand Central Oyster Bar"Rowan Jacobsen is one of the best writers reporting on, and thinking about, food today. "This verbally and visually succulent book covers 99 types of oysters, most from the shores of North America The author's appreciation of even the least prepossessing of these bivalves is infectious. Jacobsen makes the case that 'every oyster is a tide pool in miniature, a poem built of salt water and phytoplankton that nods to whatever motes of meaning shaped it.' East Beach Blondes, farmed in Rhode Island, taste like 'brine and ozone; a boardwalk in the rain'; Maine's wild-harvested Belons remind him of 'hazelnuts and an