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Author: Louisiana. Department of Conservation
Publisher:
ISBN:
Category : Oyster culture
Languages : en
Pages : 20
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Book Description
Author: Louisiana. Department of Conservation
Publisher:
ISBN:
Category : Oyster culture
Languages : en
Pages : 20
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Book Description
Author: Jerald Horst
Publisher: Pelican Publishing Company, Inc.
ISBN: 1589809696
Category : Cooking
Languages : en
Pages : 252
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Book Description
A cookbook for today's oyster renaissance. Whether it's the straightforward simplicity of a casserole, the velvety smoothness of a soup, or the explosiveness of a certain po-boy, oysters enrich a variety of dishes. This fourth volume of the Louisiana Seafood Bible provides more than 75 of the best oyster recipes in the state. Also included are interviews, shucking techniques, and a history of the Croatian immigrants whose lives and culture are intertwined with the oyster business.
Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 159691548X
Category : Cooking
Languages : en
Pages : 305
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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: Johnette Downing
Publisher: Pelican Publishing Company, Inc.
ISBN: 1455614602
Category : Juvenile Fiction
Languages : en
Pages : 36
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Book Description
Explains why oysters make pearls and dangerous snakes have diamond-shaped heads.
Author: Mark Kurlansky
Publisher: Random House
ISBN: 1588365913
Category : History
Languages : en
Pages : 338
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Book Description
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
Author: Jason P. Theriot
Publisher:
ISBN: 9781946160713
Category :
Languages : en
Pages :
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309090520
Category : Science
Languages : en
Pages : 345
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Book Description
Nonnative Oysters in the Chesapeake Bay discusses the proposed plan to offset the dramatic decline in the bay's native oysters by introducing disease-resistant reproductive Suminoe oysters from Asia. It suggests this move should be delayed until more is known about the environmental risks, even though carefully regulated cultivation of sterile Asian oysters in contained areas could help the local industry and researchers. It is also noted that even though these oysters eat the excess algae caused by pollution, it could take decades before there are enough of them to improve water quality.
Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 1632862573
Category : Cooking
Languages : en
Pages : 312
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Book Description
From Rowan Jacobsen, America's go-to expert, the author of the trailblazing A Geography of Oysters, comes the ultimate oyster guide--a gorgeous, full-color, must-have book. 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. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since. 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. 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. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what's captured--and celebrated--in these pages.
Author: Milos M. Vujnovich
Publisher: Pelican Publishing
ISBN: 9781455614554
Category :
Languages : en
Pages : 260
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Book Description
Author: George Graham
Publisher:
ISBN: 1558328637
Category : Cooking
Languages : en
Pages : 323
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Book Description
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
