A Geography of Oysters - by Rowan Jacobsen (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Passionate and playful, this comprehensive guide to identifying, serving, and savoring one of Americas original and most delicious foods includes delicious recipes and describes each oysters appearance, flavor, origin, and availability.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>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, <i>A Geography of Oysters </i>is both delightful reading and the guide that oyster lovers of all kinds have been waiting for.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>"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." --<i>Los Angeles Times</i> <p/>"The ultimate macropedia for oysters." --<i>Publishers Weekly (starred review)</i> <p/>"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." --<i>Wall Street Journal</i> <p/>"Lively, lucid prose that should suck in even the most squeamish eaters." --<i>BN.com</i></p><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Rowan Jacobsen</b> is the managing editor of <i>The Art of Eating</i> and a frequent contributor to the magazine, for which he has written on subjects including wasabi, umami, lobsters, and mead. He is also the author of <i>Chocolate Unwrapped. </i>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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