The Hog Island Oyster Lover's Cookbook PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Hog Island Oyster Lover's Cookbook PDF full book. Access full book title The Hog Island Oyster Lover's Cookbook by Jairemarie Pomo. Download full books in PDF and EPUB format.
Author: Jairemarie Pomo
Publisher: Ten Speed Press
ISBN: 1580087353
Category : Cooking
Languages : en
Pages : 178
Get Book Here
Book Description
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar. • The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. • With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. • Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots. • The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons. Reviews One of the Best Cookbooks of the Year —7 x 7 Magazine "A roadie's guide to oysters and their history . . . Pomo's recipes are brimming with exciting and thoughtful ideas." —New York Times Summer Cookbook Review "An opus for oyster lovers." —San Francisco Chronicle "If your family vacation this summer takes you to oyster country, either "Back East'" or "Out West," carry this convenient volume with you." —Milwaukee Journal Sentinel "This book could be what legions of oyster fans who can't get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for." —Baltimore Sun
Author: Jairemarie Pomo
Publisher: Ten Speed Press
ISBN: 1580087353
Category : Cooking
Languages : en
Pages : 178
Get Book Here
Book Description
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar. • The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. • With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. • Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots. • The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons. Reviews One of the Best Cookbooks of the Year —7 x 7 Magazine "A roadie's guide to oysters and their history . . . Pomo's recipes are brimming with exciting and thoughtful ideas." —New York Times Summer Cookbook Review "An opus for oyster lovers." —San Francisco Chronicle "If your family vacation this summer takes you to oyster country, either "Back East'" or "Out West," carry this convenient volume with you." —Milwaukee Journal Sentinel "This book could be what legions of oyster fans who can't get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for." —Baltimore Sun
Author: Cynthia Nims
Publisher: Sasquatch Books
ISBN: 1632175258
Category : Cooking
Languages : en
Pages : 161
Get Book Here
Book Description
For oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking to bring out the “oh!” in oysters. Since oysters are grown and harvested in some of the most beautiful environments on earth, the book is brimming with scenic as well as food photography. The delectable oysters grown along the West Coast—which include Pacific, Kumamoto, Olympia, and Eastern and European Flat species--are the stars of this beautiful cookbook celebrating oysters.
Author: Jean Kerr
Publisher: Seapoint Books and Media
ISBN: 9780978689919
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Features a history of Union Oyster House, established in 1826, along with a collection of recipes such as the Oyster House clam chowder, lobster scampi, and Boston baked beans.
Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 159691548X
Category : Cooking
Languages : en
Pages : 305
Get Book Here
Book Description
A playful guide to identifying, serving, and enjoying one of America's most delicious foods describes the various types of oysters available in terms of appearance, origin, availability, and flavor and provides a host of tempting recipes, a color guide, lists of top oyster restaurants and festivals, tips on pairing wine and oysters, and more.
Author: Erin Zircher
Publisher: St. Martin's Griffin
ISBN: 1250193664
Category : Cooking
Languages : en
Pages : 495
Get Book Here
Book 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.
Author: Martha Stewart
Publisher: Clarkson Potter
ISBN: 0770432972
Category : Cooking
Languages : en
Pages : 434
Get Book Here
Book Description
Martha Stewart, who has so significantly influenced the American table, collects her favorite national dishes--as well as the stories and traditions behind them--in this love letter to American food featuring 200 recipes. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again. Organized geographically, the 200 recipes in Martha’s American Food include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder. Here, too, are thoroughly modern starters, sides, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Tequila-Grilled Shrimp, Indiana Succotash, Chicken and Andouille Gumbo, Grilled Bacon-Wrapped Whitefish, and Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios. And you will want to leave room for dessert, with dozens of treats such as Chocolate-Bourbon Pecan Pie, New York Cheesecake, and Peach and Berry Cobbler. Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country. With all the dishes that inspire pride in our national cuisine, Martha’s American Food gathers, in one place, the recipes that will surely please your family and friends for generations to come.
Author: Rebecca Lang
Publisher: Andrews McMeel Publishing
ISBN: 1449406688
Category : Cooking
Languages : en
Pages : 195
Get Book Here
Book Description
In Quick-Fix Southern, Rebecca Lang, cookbook author and contributing editor for Southern Living magazine, promises homemade hospitality--Southern style--in 30 minutes or less. Lang dishes up 115 recipes grouped in 10 themes ranging from Rise and Shine breakfasts to Sipping on the Screened Porch beverages, Girls' Night In party pleasers, and Southern Sweets desserts. In addition to photography, the book features cooking and preparation time for the effortless recipes. The ultimate goal of Quick-Fix Southern is to present novice and experienced cooks with authentic homemade dishes reflective of New South cuisine that are delicious, fast, and easy to prepare. From Three Cheese Grits, Peach Yogurt Parfait, and Spiked Lemonade and Lime Mint Juleps to Fried Green Tomatoes and Roasted Tomatoes and Parmesan Grits, Benne Seed Sugar Cookies, and Lazy Girl Berry Cobbler, the delectable flavor combinations offered up inside Quick-Fix Southern transition to any setting. So, whether you're cooking up a side for a church potluck or preparing a main course for Sunday dinner or a Sunday spent at a sporting tailgate, Quick-Fix Southern promises to be your go-to guide for every occasion.
Author: Andrew Beahrs
Publisher: Penguin
ISBN: 1101434813
Category : Biography & Autobiography
Languages : en
Pages : 325
Get Book Here
Book Description
One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
Author: Mimi Sheraton
Publisher: Workman Publishing
ISBN: 0761141685
Category : Cooking
Languages : en
Pages : 1009
Get Book Here
Book Description
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Author: Rose G. Kerr
Publisher:
ISBN:
Category : Cooking (Oysters)
Languages : en
Pages : 16
Get Book Here
Book Description
