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 200 unique oyster “appellations” in North America, each producing oysters with a distinct and consistent flavor.
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 food-lovers of all types have been waiting for.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything