Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac?
Full of alluring recipes from top-flight chefs, plus tasting notes and wine- and beer-pairing tips, this authoritative and accessible book demystifies these enigmatic bivalves and provides the insider’s scoop on serving them at home as well as ordering them in an oyster bar.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role