The Connoisseur's Guide to Oyster Eating in North America
On Sale: September 4, 2007
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Passionate and playful, this is the first comprehensive
guide to identifying, serving, and savoring one of America’s
original and most delicious
Considered one of the great
sensual foods since the time of ancient Rome, eaten in the
United States since its earliest human habitation, oysters
are now seeing an American renaissance. Like wine and
cheese, they owe much of their flavor to terroir, or
the specific environment in which they grow—indeed, oysters
are the food that tastes most like the sea. Today, there are
at least two hundred unique oyster “appellations” in North
America, each producing oysters with a distinct and
consistent flavor—some merely passable, others dazzling.
Beautifully written and illustrated, A
Geography of Oysters
is an indispensable guide to the
oysters of America, describing each oyster’s appearance,
flavor, origin, and availability. Readers will learn how to
shuck, how to pair wines and oysters, and how to navigate a
raw bar with skill and panache. The book includes recipes,
maps, black-and-white photos, and a color guide, as well as
lists of top oyster restaurants, producers, and festivals.
Painting a picture of the quirky characters who farm oysters
and the gorgeous stretches of coast where these delicacies
are found, A Geography of Oysters
is both terrific
reading and the guide that foodies of all types have been
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