Author: Rowan Jacobsen Publisher: Bloomsbury Publishing USA ISBN: 159691548X Category : Cooking Languages : en Pages : 305
Book Description
A playful guide to identifying, serving, and enjoying one of America's most delicious foods describes the various types of oysters available in terms of appearance, origin, availability, and flavor and provides a host of tempting recipes, a color guide, lists of top oyster restaurants and festivals, tips on pairing wine and oysters, and more.
Author: Rowan Jacobsen Publisher: Bloomsbury Publishing USA ISBN: 1596913258 Category : Cooking Languages : en Pages : 312
Book Description
A playful guide to identifying, serving, and enjoying one of America's most delicious foods describes the various types of oysters available in terms of appearance, origin, availability, and flavor and provides a host of tempting recipes, a color guide, lists of top oyster restaurants and festivals, tips on pairing wine and oysters, and more.
Author: Rowan Jacobsen Publisher: Bloomsbury Publishing USA ISBN: 1596918144 Category : Cooking Languages : en Pages : 305
Book Description
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.
Author: Rowan Jacobsen Publisher: Bloomsbury Publishing USA ISBN: 1596916486 Category : Cooking Languages : en Pages : 282
Book Description
"Terroir" is French for taste of place. In this book, a James Beard Award-winning author explores many of the North American foods that depend on place for their unique flavor, including salmon from Alaska's Yukon River and honey from the tupelo-lined banks of the Apalachicola River.
Author: Erin Byers Murray Publisher: St. Martin's Press ISBN: 1429989092 Category : Biography & Autobiography Languages : en Pages : 365
Book Description
Bill Buford's Heat meets Phoebe Damrosch's Service Included in this unique blend of personal narrative, food miscellany, and history In March of 2009, Erin Byers Murray ditched her pampered city girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food and lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked—part love letter, part memoir and part documentary about the world's most beloved bivalves. Providing an in-depth look at the work that goes into getting oysters from farm to table, Shucked shows Erin's fullcircle journey through the modern day oyster farming process and tells a dynamic story about the people who grow our food, and the cutting-edge community of weathered New England oyster farmers who are defying convention and looking ahead. The narrative also interweaves Erin's personal story—the tale of how a technology-obsessed workaholic learns to slow life down a little bit and starts to enjoy getting her hands dirty (and cold). This is a book for oyster lovers everywhere, but also a great read for locavores and foodies in general.
Author: Christine Keiner Publisher: University of Georgia Press ISBN: 0820337188 Category : History Languages : en Pages : 356
Book Description
In The Oyster Question, Christine Keiner applies perspectives of environmental, agricultural, political, and social history to examine the decline of Maryland’s iconic Chesapeake Bay oyster industry. Oystermen have held on to traditional ways of life, and some continue to use preindustrial methods, tonging oysters by hand from small boats. Others use more intensive tools, and thus it is commonly believed that a lack of regulation enabled oystermen to exploit the bay to the point of ruin. But Keiner offers an opposing view in which state officials, scientists, and oystermen created a regulated commons that sustained tidewater communities for decades. Not until the 1980s did a confluence of natural and unnatural disasters weaken the bay’s resilience enough to endanger the oyster resource. Keiner examines conflicts that pitted scientists in favor of privatization against watermen who used their power in the statehouse to stave off the forces of rural change. Her study breaks new ground regarding the evolution of environmental politics at the state rather than the federal level. The Oyster Question concludes with the impassioned ongoing debate over introducing nonnative oysters to the Chesapeake Bay and how that proposal might affect the struggling watermen and their identity as the last hunter-gatherers of the industrialized world.
Author: Jeremy Sewall Publisher: WW Norton ISBN: 0789260751 Category : Cooking Languages : en Pages : 327
Book Description
For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In Oysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country’s most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival. Oysters: A Celebration in the Raw is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and ”merroir.” Oysters: A Celebration in the Raw concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind—a definitive visual companion to this iconic, much loved mollusk. Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea.
Author: M. F. K. Fisher Publisher: Macmillan ISBN: 9780865473355 Category : Cooking Languages : en Pages : 100
Book Description
Fisher pays tribute to one of the most delicate and enigmatic of foods--the oyster--in this gastronomical classic, originally published in 1941 and now reissued as a sumptuous jacketed paperback. Includes 28 recipes and descriptions of various regional styles of preparation.
Author: Rowan Jacobsen Publisher: Bloomsbury Publishing USA ISBN: 1608191362 Category : Nature Languages : en Pages : 177
Book Description
In the 1990s, a marine scientist named Brian Kingzett was commissioned to survey Canada's western coast. He saw amazing sights, from the wildest, most breathtaking coasts to the smallest of marine creatures. Along the western side of Vancouver Island, Kingzett nosed into an isolated pocket beach where he found something unusual. Amid the mussels, barnacles, and clams were round oysters-Olympias. Kingzett noted their presence and paddled on. A decade later when he met Betsy Peabody, executive director of the Puget Sound Restoration Fund (PSRF), he learned that this once ubiquitous native oyster was in steep decline, and he knew that together they would return to this remote spot. Rowan Jacobsen, along with Kingzett, Peabody, and a small group of scientists from PSRF and the Nature Conservancy, set out last July to see if the Olys were still surviving-and if they were, what they could learn from them. The goal: to use their pristine natural beds, which have probably been around for millennia, as blueprints for the habitat restoration efforts in Puget Sound. The implications are vast. If Peabody and her team can bring good health back to Puget Sound by restoring the intertidal zones-the areas of land exposed during low tide and submerged during high tide, where oysters live-their research could serve as a model for saving the world's oceans. During a time when the fate of the oceans seems uncertain, Rowan Jacobsen has found hope in the form of a small shelled creature living in the lost world where all life began.
Author: Patrick McMurray Publisher: Pan Australia ISBN: 9780312377366 Category : Cooking Languages : en Pages : 202
Book Description
OYSTERS ARE SEXY. LET’S AGREE ON THAT RIGHT AWAY. But there’s much more to the oyster than simply its legendary power as an aphrodisiac. And that’s what you’ll find inside this charming field guide to oysters by oyster purveyor and champion shucker Patrick McMurray. Rich in history and lore, CONSIDER THE OYSTER weaves together anecdotes from the author’s experiences as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse (and a minimum of personal injury!) to planning an oyster party, finding the best oyster bars and ordering hard-to-get bivalves on the Internet. You’ll also meet the people who grow and export oysters — from the coast of Ireland to the shores of Cape Cod and everywhere in between — and you’ll find yourself longing to taste some of the more than fifty varieties that McMurray details with loving enthusiasm. Wellfleets, Malpeques, Irish Flats, Fines de Claires, Royal Courtesans... They’re all here, just waiting to be discovered and savored as never before.
Proudly powered by WordPress |
Theme: Rits Blog by Crimson Themes.
Author: Rowan Jacobsen
Author: Rowan Jacobsen
Author: Rowan Jacobsen
Author: Rowan Jacobsen
Author: Erin Byers Murray
Author: Christine Keiner
Author: Jeremy Sewall
Author: M. F. K. Fisher
Author: Rowan Jacobsen
Author: Patrick McMurray