A Geography of Oysters

A Geography of Oysters Author Rowan Jacobsen
ISBN-10 1596918144
Year 2010-08-09
Pages 304
Language en
Publisher Bloomsbury Publishing USA
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In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you. Packed with fabulous recipes, maps, and photos, plus lists of top oyster restaurants, producers, and festivals, A Geography of Oysters is both delightful reading and the guide that oyster lovers of all kinds have been waiting for.

A Geography of Oysters

A Geography of Oysters Author Rowan Jacobsen
ISBN-10 9781596915480
Year 2008-09-16
Pages 304
Language en
Publisher Bloomsbury Publishing USA
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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.

A Geography of Oysters

A Geography of Oysters Author Rowan Jacobsen
ISBN-10 9781596913257
Year 2007-09-04
Pages 287
Language en
Publisher Bloomsbury Publishing USA
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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.

The Essential Oyster

The Essential Oyster Author Rowan Jacobsen
ISBN-10 9781632862570
Year 2016-10-04
Pages 304
Language en
Publisher Bloomsbury Publishing USA
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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 about a third of the more than three hundred different oysters in North America today--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.

The Grand Central Oyster Bar and Restaurant Cookbook

The Grand Central Oyster Bar and Restaurant Cookbook Author Sandy Ingber
ISBN-10 9781613125496
Year 2013-10-15
Pages 224
Language en
Publisher Abrams
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In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal’s lower level, with the famous “Whispering Gallery” at its entrance, waiters have been serving up platters of the freshest seafood for a century. Here are more than 100 of the restaurant’s classic recipes—some dating back to its opening in 1913—along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An ocean’s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for visitors and New Yorkers alike. Praise for The Grand Central Oyster Bar and Restaurant Cookbook: “A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipes—some dating back to the restaurant’s opening 100 years ago . . . you will appreciate the no nonsense instructions for buying, cooking and serving seafood.” —Miami Herald “Helps uncertain home cooks navigate the world of clams, crabs, shrimp, and more. Starting with a very simple yet comprehensive oyster list (including source, flavor, and size) and then delving into recipes for a Maryland Crab Cake Sandwich, a Manhattan Clam Chowder, and Dover Sole Meuniere, the cookbook tackles it all, and provides helpful tips and loving historic tidbits throughout.”—Epicurious.com

Consider the Oyster

Consider the Oyster Author Patrick McMurray
ISBN-10 0312377363
Year 2007-12-10
Pages 192
Language en
Publisher Macmillan
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An illustrated handbook for oyster lovers offers a comprehensive overview of the best ways to shuck, serve, and enjoy these tasty shellfish, with descriptions of more than fifty varieties of oysters, a collection of recipes, a guide to the world's great oyster houses, and entertaining sidebars containing historical tidbits, lore, and trivia. 15,000 first printing.

American Terroir

American Terroir Author Rowan Jacobsen
ISBN-10 9781596916487
Year 2010-08-17
Pages 272
Language en
Publisher Bloomsbury Publishing USA
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"Terroir" is French for taste of place. In this book, a James Beard Award-winning author explores many of the North American foods that depend on place for their unique flavor, including salmon from Alaska's Yukon River and honey from the tupelo-lined banks of the Apalachicola River.

Consider the Oyster

Consider the Oyster Author M. F. K. Fisher
ISBN-10 9781787201262
Year 2016-10-21
Pages 74
Language en
Publisher Pickle Partners Publishing
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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

Chesapeake Oysters

Chesapeake Oysters Author Kate Livie
ISBN-10 9781625853929
Year 2015-10-26
Pages 192
Language en
Publisher Arcadia Publishing
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Crassostrea virginica, the eastern oyster. These humble bivalves are the living bones of the Chesapeake and the ecological and historical lifeblood of the region. When colonists first sailed these impossibly abundant shores, they described massive shoals of foot-long oysters. But the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures and overconsumption decimated the population by the end of the twentieth century. While Virginia turned to bottom-leasing, passionate debate continues in Maryland among scientists and oystermen whether aquaculture or wild harvesting is the better way forward. Today, boutique oyster farming in the Bay is sustainably meeting the culinary demand of a new generation of connoisseurs. With careful research and interviews with experts, author Kate Livie presents this dynamic story and a glimpse of what the future may hold.

Oyster

Oyster Author Drew Smith
ISBN-10 9780752496849
Year 2013-06-01
Pages 256
Language en
Publisher The History Press
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Oysters are older than us, older than grass. They have been present at every turn of human history. They have inspired great writers, painters, cooks, sustained whole communities and fashioned legend and history. Their pearls have funded empires and caused the invention of modern-day slavery. The evidence oysters leave behind shows us there was a seafaring empire along Western Europe before the Romans, and that the world was colonised not west to east but south to north. We were not cavemen at all, but covemen, exploring the world along the coastlines, because oysters were a sign of a safe and healthy marine economy. Besides being an unusual species in themselves, oysters provide a fascinating insight into how the world has evolved. From pleasure, pearls, politics, piracy, piety and poverty, this book will reveal a whole array of incredible facts you never knew before.

Oysters

Oysters Author Jeremy Sewall
ISBN-10 0789212498
Year 2016-10-20
Pages 216
Language en
Publisher Abbeville Press
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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 kinda 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. "

Shucked

Shucked Author Erin Byers Murray
ISBN-10 9781429989091
Year 2011-10-11
Pages 368
Language en
Publisher St. Martin's Press
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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.

The Oysters of Locmariaquer

The Oysters of Locmariaquer Author Eleanor Clark
ISBN-10 9780062336484
Year 2014-02-04
Pages 240
Language en
Publisher Harper Collins
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On the northwest coast of France, just around the corner from the English Channel, is the little town of Locmariaquer (pronounced "loc-maria-care"). The inhabitants of this town have a special relationship to the world, for it is their efforts that maintain the supply of the famous Belon oysters, called les plates ("the flat ones"). A vivid account of the cultivation of Belon oysters and an excursion into the myths, legends, and rich, vibrant history of Brittany and its extraordinary people, The Oysters of Locmariaquer is also an unforgettable journey to the heart of a fascinating culture and the enthralling, accumulating drama of a unique devotion.

Oyster Culture

Oyster Culture Author Gwendolyn Meyer
ISBN-10 0918684870
Year 2010-07-01
Pages 143
Language en
Publisher Cameron & Company
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Oyster Culture is about the pleasures of oysters, and the rich intersection between oyster farming and culinary culture in the unique region of West Marin in northern California. Oyster farming itself is in the limelight these days, particularly in West Marin, and eating oysters has never been more popular than it is today. Oyster Culture features the oyster farms of West Marin, including the Tomales Bay Oyster Company, Drakes Bay Oyster Company, and Hog Island Oyster Company. It includes 18 delicious oyster recipes prepared for the home cook from West Marin restaurants, chefs and oyster farmers, including Osteria Stellina, Station House, the Marshall Store, Nick's Cove and more. Featuring over 150 beautiful photographs that evocatively describe this singular part of California, complemented by absorbing text, Oyster Culture is sure to appeal to readers who have an interest in local food and the place of its production.

Fruitless Fall

Fruitless Fall Author Rowan Jacobsen
ISBN-10 1608192539
Year 2010-07-15
Pages 288
Language en
Publisher Bloomsbury Publishing USA
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Many people will remember that Rachel Carson predicted a silent spring, but she also warned of a fruitless fall, a time with no pollination and no fruit. The fruitless fall nearly became a reality when, in 2007, beekeepers watched thirty billion bees mysteriously die. And they continue to disappear. The remaining pollinators, essential to the cultivation of a third of American crops, are now trucked across the country and flown around the world, pushing them ever closer to collapse. Fruitless Fall does more than just highlight this growing agricultural catastrophe. It emphasizes the miracle of flowering plants and their pollination partners, and urges readers not to take the abundance of our Earth for granted. A new afterword by the author tracks the most recent developments in this ongoing crisis.