A Geography of Oysters

A Geography of Oysters Author Rowan Jacobsen
ISBN-10 1596918144
Year 2010-08-09
Pages 304
Language en
Publisher Bloomsbury Publishing USA
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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.

A Geography of Oysters

A Geography of Oysters Author Rowan Jacobsen
ISBN-10 9781596915480
Year 2008-09-16
Pages 304
Language en
Publisher Bloomsbury Publishing USA
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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.

A Geography of Oysters

A Geography of Oysters Author Rowan Jacobsen
ISBN-10 9781596913257
Year 2007-09-04
Pages 287
Language en
Publisher Bloomsbury Publishing USA
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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.

The Essential Oyster

The Essential Oyster Author Rowan Jacobsen
ISBN-10 9781632862570
Year 2016-10-04
Pages 304
Language en
Publisher Bloomsbury Publishing USA
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From Rowan Jacobsen, America's go-to expert, the author of the trailblazing A Geography of Oysters, comes the ultimate oyster guide--a gorgeous, full-color, must-have book. A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since. With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars. Spotlighting about a third of the more than three hundred different oysters in North America today--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best--and help you to cherish them better. That is what's captured--and celebrated--in these pages.

American Terroir

American Terroir Author Rowan Jacobsen
ISBN-10 1608194590
Year 2010-09-10
Pages 288
Language en
Publisher Bloomsbury Publishing USA
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Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place." Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now. For those who have embraced the local food movement, American Terroir will share the best of America's bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore.

Consider the Oyster

Consider the Oyster Author Patrick McMurray
ISBN-10 0312377363
Year 2007-12-10
Pages 192
Language en
Publisher Macmillan
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An illustrated handbook for oyster lovers offers a comprehensive overview of the best ways to shuck, serve, and enjoy these tasty shellfish, with descriptions of more than fifty varieties of oysters, a collection of recipes, a guide to the world's great oyster houses, and entertaining sidebars containing historical tidbits, lore, and trivia. 15,000 first printing.

Shucked

Shucked Author Erin Byers Murray
ISBN-10 9781429989091
Year 2011-10-11
Pages 368
Language en
Publisher St. Martin's Press
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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.

The Grand Central Oyster Bar and Restaurant Cookbook

The Grand Central Oyster Bar and Restaurant Cookbook Author Sandy Ingber
ISBN-10 9781613125496
Year 2013-10-15
Pages 224
Language en
Publisher Abrams
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In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal’s lower level, with the famous “Whispering Gallery” at its entrance, waiters have been serving up platters of the freshest seafood for a century. Here are more than 100 of the restaurant’s classic recipes—some dating back to its opening in 1913—along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An ocean’s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for visitors and New Yorkers alike. Praise for The Grand Central Oyster Bar and Restaurant Cookbook: “A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipes—some dating back to the restaurant’s opening 100 years ago . . . you will appreciate the no nonsense instructions for buying, cooking and serving seafood.” —Miami Herald “Helps uncertain home cooks navigate the world of clams, crabs, shrimp, and more. Starting with a very simple yet comprehensive oyster list (including source, flavor, and size) and then delving into recipes for a Maryland Crab Cake Sandwich, a Manhattan Clam Chowder, and Dover Sole Meuniere, the cookbook tackles it all, and provides helpful tips and loving historic tidbits throughout.”—Epicurious.com

Oysters

Oysters Author Jeremy Sewall
ISBN-10 0789212498
Year 2016-10-20
Pages 216
Language en
Publisher Abbeville Press
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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 kinda 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. "

The Oyster Question

The Oyster Question Author Christine Keiner
ISBN-10 9780820326986
Year 2009
Pages 331
Language en
Publisher University of Georgia Press
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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.

Fruitless Fall

Fruitless Fall Author Rowan Jacobsen
ISBN-10 1608192539
Year 2010-07-15
Pages 288
Language en
Publisher Bloomsbury Publishing USA
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Many people will remember that Rachel Carson predicted a silent spring, but she also warned of a fruitless fall, a time with no pollination and no fruit. The fruitless fall nearly became a reality when, in 2007, beekeepers watched thirty billion bees mysteriously die. And they continue to disappear. The remaining pollinators, essential to the cultivation of a third of American crops, are now trucked across the country and flown around the world, pushing them ever closer to collapse. Fruitless Fall does more than just highlight this growing agricultural catastrophe. It emphasizes the miracle of flowering plants and their pollination partners, and urges readers not to take the abundance of our Earth for granted. A new afterword by the author tracks the most recent developments in this ongoing crisis.

Oyster

Oyster Author Drew Smith
ISBN-10 0752457349
Year 2010
Pages 255
Language en
Publisher History PressLtd
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The oyster's fascinating journey from the dawn of time right up to the present day.

The Oysters of Locmariaquer

The Oysters of Locmariaquer Author Eleanor Clark
ISBN-10 0060887427
Year 2006-05-09
Pages 240
Language en
Publisher Harper Collins
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On the northwest coast of France, just around the corner from the English Channel, is the little town of Locmariaquer (pronounced "loc-maria-care"). The inhabitants of this town have a special relationship to the world, for it is their efforts that maintain the supply of the famous Belon oysters, called les plates ("the flat ones"). A vivid account of the cultivation of Belon oysters and an excursion into the myths, legends, and rich, vibrant history of Brittany and its extraordinary people, The Oysters of Locmariaquer is also an unforgettable journey to the heart of a fascinating culture and the enthralling, accumulating drama of a unique devotion.

The Living Shore

The Living Shore Author Rowan Jacobsen
ISBN-10 1608191362
Year 2009-07-01
Pages 176
Language en
Publisher Bloomsbury Publishing USA
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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.

The Oyster War

The Oyster War Author Summer Brennan
ISBN-10 9781619026483
Year 2015-08-01
Pages 256
Language en
Publisher Counterpoint
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It all began simply enough. In 1976 the Point Reyes Wilderness Act was passed with broad support, giving more than 33,000 acres of forest, grassland and shoreline the highest possible environmental protection in America. Those lands were to include a rare marine sanctuary, the Drakes Estuary, as "potential wilderness.” Located in that estuary was a small, struggling oyster farm. In existence for more than eighty years, it was accused of doing environmental harm. In 2005 the farm was given notice by the National Parks Service that its lease on the property, due to expire in 2012, would not be renewed. The intention was to allow this area to be restored and to be a viable part of the wilderness preserve. Kevin Lunny, a local rancher, bought the oyster farm in 2005 and renamed it The Drakes Bay Oyster Company. He refused to acknowledge the term of the lease, nor did he intend to abide by it, and thus began a protracted battle in the courts and in the court of public opinion over the future of the estuary. Environmentalists, local activists, national politicians, scientists, and the Department of the Interior all joined the battle, which began as a matter of local