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Author: Jeremy Sewall
Publisher: WW Norton
ISBN: 0789260751
Category : Cooking
Languages : en
Pages : 327
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Book Description
For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In Oysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country’s most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival. Oysters: A Celebration in the Raw is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and ”merroir.” Oysters: A Celebration in the Raw concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind—a definitive visual companion to this iconic, much loved mollusk. Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea.
Author: Jeremy Sewall
Publisher: WW Norton
ISBN: 0789260751
Category : Cooking
Languages : en
Pages : 327
Get Book
Book Description
For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In Oysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country’s most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival. Oysters: A Celebration in the Raw is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and ”merroir.” Oysters: A Celebration in the Raw concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind—a definitive visual companion to this iconic, much loved mollusk. Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea.
Author: Joan Reardon
Publisher: Lyons Press
ISBN: 9781592283514
Category : Cookery (Oysters)
Languages : en
Pages : 0
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Book Description
185 delectable recipes, and every elusive fact and helpful hint about oysters.
Author: Erin Byers Murray
Publisher: St. Martin's Press
ISBN: 1429989092
Category : Biography & Autobiography
Languages : en
Pages : 365
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Book Description
Bill Buford's Heat meets Phoebe Damrosch's Service Included in this unique blend of personal narrative, food miscellany, and history In March of 2009, Erin Byers Murray ditched her pampered city girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food and lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked—part love letter, part memoir and part documentary about the world's most beloved bivalves. Providing an in-depth look at the work that goes into getting oysters from farm to table, Shucked shows Erin's fullcircle journey through the modern day oyster farming process and tells a dynamic story about the people who grow our food, and the cutting-edge community of weathered New England oyster farmers who are defying convention and looking ahead. The narrative also interweaves Erin's personal story—the tale of how a technology-obsessed workaholic learns to slow life down a little bit and starts to enjoy getting her hands dirty (and cold). This is a book for oyster lovers everywhere, but also a great read for locavores and foodies in general.
Author: Drew Smith
Publisher: ABRAMS
ISBN: 1613129521
Category : Cooking
Languages : en
Pages : 353
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Book Description
“Rich in history, lore, recipes, fascinating images—in short, a delicious book from start to finish” (Sandy Ingber, Grand Central Oyster Bar). Tracing the oyster’s role in cooking, art, literature, and politics from the dawn of time to present day, this unique book reveals how oysters have sustained communities financially and ecologically, and have loomed surprisingly large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster’s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster “a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and of course, love-making and cuisine.”
Author: Drew Smith
Publisher: History Press (SC)
ISBN: 9780752457345
Category : Animals and civilization
Languages : en
Pages : 0
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Book Description
Oysters are older than us, older than grass. They have been present at every turn of human history back to the Neolithic. They have inspired writers, painters and cooks, sustained whole communities, and fashioned legend and history. Their pearls funded empires and created slavery. The evidence oysters leave behind suggests there was a seafaring empire along the coast of Western Europe long before the Romans, and that the world was perhaps colonised not from west to east but from south to north. We were not cavemen at all, but men, exploring along the coastlines, because oysters were a sign of a safe and healthy marine economy.Oysters have played an intriguing part in the evolution of the world both as one of the healthiest foods we can eat and also with their perennial reputation as aphrodisiacs. Drew Smith takes us on a fascinating journey from the dawn of time right up to the present day, exposing the scandal of what has happened to the oyster in the showing how it has become a symbol for environmentalism in the UK and describing the hopes for aquaculture emanating from Japan and Korea.
Author: Mireille Guiliano
Publisher: Grand Central Life & Style
ISBN: 1455524093
Category : Cooking
Languages : en
Pages : 122
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Book Description
From the #1 New York Times bestselling author of French Women Don't Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them. A Love Affair with the Perfect Food Meet Paris Oyster is an engaging exploration of the Parisian love affair with the world's most sensuous shellfish. It centers on HuvÆtrerie Rv©gis, a tightly packed oyster bar in the heart of the City of Light, with an opinionated owner and a colorful cast of regulars. Part cultural journey, part cookbook, and part slice-of-life play, this book introduces readers to the appetites (gastronomic and otherwise) of Paris and its people. Beyond HuvÆtrerie Rv©gis, the French oystermen, and the other characters in pursuit of the oyster, Mireille Guiliano shares information on the best oysters around the world, their nutritional value, the best wine pairings with them, and a dozen mouthwatering recipes that will have readers craving, buying, and preparing oysters with confidence. So take a virtual trip to Paris -- indulge and enjoy!
Author: Dana Deskiewicz
Publisher: National Geographic Books
ISBN: 1682680940
Category : Cooking
Languages : en
Pages : 0
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Book Description
The essential guide to America's booming craft oyster scene Oysters are having a moment. Like craft beer before them, oysters are being discovered by discerning foodies who love that they're a tide-to-table, sustainable form of protein, and an adventurous food trend that's as Instagrammable as they come. Oyster expert and founder of the Oystour app Dana Deskiewicz takes readers of a salty ride through the current craft oyster scene. The 85 varieties profiled are lovingly raised on small farms along America's coasts, with names as memorable as their flavors—Murder Point, Choptank Sweets, Fat Dogs, Lady Chatterleys, and many more. Whether you seek they eye-opening brine explosion of an East coast Breachway, or the cucumber-and-melon delicacy of a West coast Church Point, Deskiewicz will guide you through the best bivalves North America has to offer.
Author: Bobby Groves
Publisher: Constable
ISBN: 9781472129079
Category :
Languages : en
Pages : 320
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Book Description
'Bobby's oyster travelogue is an ambitious, one-of-a-kind piece that shines a spotlight on the extraordinary and the everyday of the industry. It's the stuff that oyster bucket lists are made of' Julie Qiu, In A Half Shell blog 'A masterpiece' Sandy Ingber, Executive Chef of the Grand Central Oyster Bar, New York 'An amazing tome . . . The stories behind each oyster and location are informative, in depth, but, most importantly, fun' Michel Roux Jr The oyster. Ostrea edulis. 'Edible bones'. The Great British oyster is deeply embedded in our geographical, historical and socio-cultural landscape. Five-thousand-year-old oyster shells have been discovered in the northern reaches of Scotland, and oyster shells are littered along the extinct riverbeds deep beneath the London of today. A highly prized delicacy of the Romans, the oyster has always been a class leveller: an everyman food of the poor during the Victorian age to a food of decadence during the twentieth century. It is a superfood; a biological water meter; an ecological superpower. The oyster card, 'the world is your oyster' - it has even crept into our language. Bobby Groves, Head of Oysters at the Chiltern Firehouse, takes us on a wonderful journey of the British oyster, a five-thousand-mile motorcycle odyssey of Britain's spectacular coastlines. He vividly brings to life this strange and marvellous creature, shining a light on its rich and vibrant history, its cultural impact and ecological importance as well as those oyster folk who work so hard to protect them. Part travelogue, part social history, Oyster Isles is a celebration of the much-loved yet much-misunderstood British oyster.
Author: Sadler House Publications
Publisher:
ISBN: 9781660008902
Category :
Languages : en
Pages : 72
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Book Description
Craft oysters are a sustainable and exciting trend in aquaculture. Whether you are new to eating raw oysters or you are already an enthusiastic oyster lover, this slim and portable volume can help you keep track of the oysters that knocked your socks off, as well as the ones that were fun to try just once. Throw this small, lightweight oyster notebook in your purse or jacket pocket and use its streamlined one-page reviews to make notes about details such as: tasting notes (briny, sweet, mineral, vegetal) size of both the oyster and the meat inside the arc of the taste, from nose to finish texture (we couldn't possibly list all the possibilities, but we give you eight to choose from!) pairings of either condiments or drinks or both details such as where the oyster came from, where you ate it, and the price notes for other random observations All of these are on numbered pages you can detail in a shortlist in the front. Refer back to it next time you see your oyster on a menu. You won't find intimidating flavor wheels here to bog you down. Check a few boxes, circle some stats, fill in some blanks, and you'll remember what types of oysters were most to your taste. See our "look inside" feature to find out if this oyster tasting journal is what you need to help you conquer the coast. At under $8, this handbook is the perfect gift idea for the oyster lover in your life.
Author: M. F. K. Fisher
Publisher: Pickle Partners Publishing
ISBN: 1787201260
Category : Cooking
Languages : en
Pages : 74
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Book Description
M. F. K. Fisher, whom John Updike has called our “poet of the appetites,” here pays tribute to that most enigmatic of ocean creatures, the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel—and of the pearls sometimes found therein—Fisher describes her mother’s joy at encountering oyster loaf in a girls’ dorm in the 1890s, recalls her own initiation into the “strange cold succulence” of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve’s famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the “dreadful but exciting” life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose. “Consider the Oyster marks M. F. K. Fisher’s emergence as a storyteller so confident that she can maneuver a reader through a narrative in which recipes enhance instead of interrupt the reader’s attention to the tales. She approaches a recipe as a published dream or wish, and the stories she tells here...are also stories of the pleasures and disillusionments of dreams fulfilled.”—PATRICIA STORACE, The New York Review of Books “Since Lewis Carroll no one had written charmingly about that indecisively sexed bivalve until Mrs. Fisher came along with her Consider the Oyster. Surely this will stand for some time as the most judicious treatment in English.”—CLIFFTON FADIMAN
