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The Hog Island Oyster Company in Tomales Bay, CA, was started by two marine biologists in 1982 with a $500 loan from their parents; today, its oysters are highly prized in California and shipped all over the world. Pomo, Hog Island's "chef at large," provides the story of the company, a history of the oyster, and a guide to oyster varieties and handling oysters, along with 40 recipes ranging from Oysters with Classic Mignonette Sauce to Chez Panisse Oyster Stew. Her text is readable and informative, and there are color photographs throughout. For area libraries and most other seafood collections.