A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America

A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America

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by Rowan Jacobsen
     
 

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“A wide-ranging, thorough, breezily written guide to oysters as cuisine” (Boston Globe), A Geography of Oysters is the complete guide to understanding, serving, and savoring one of North America’s most delicious foods—an Amazon Best of the Year 2007 selection.

In this passionate, playful, and indispensable guide,

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Overview

“A wide-ranging, thorough, breezily written guide to oysters as cuisine” (Boston Globe), A Geography of Oysters is the complete guide to understanding, serving, and savoring one of North America’s most delicious foods—an Amazon Best of the Year 2007 selection.

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.

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Editorial Reviews

From the Publisher
"The most remarkable single-subject book to come along in a while…Jacobsen covers oysters in

exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them…this book will improve your oyster eating immeasurably…There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." —Los Angeles Times

"The ultimate macropedia for oysters." —Publishers Weekly (starred review)

"Whether enjoyed on the half-shell raw — alive, actually — or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." —Wall Street Journal

"Lively, lucid prose that should suck in even the most squeamish eaters."—BN.com

Wall Street Journal

Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen.

Product Details

ISBN-13:
9781596915480
Publisher:
Bloomsbury USA
Publication date:
09/16/2008
Pages:
304
Sales rank:
422,970
Product dimensions:
5.56(w) x 10.78(h) x 0.82(d)

Meet the Author

Rowan Jacobsen’s work has appeared in The Art of Eating, the New York Times, Culture & Travel, Saveur, Chow.com, NPR.org, and elsewhere. He is the author of Chocolate Unwrapped and Fruitless Fall. He grew up eating oysters in the steamy backwaters of rural Florida and now lives in the hills of Vermont with his wife and son.

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