By Rowan Jacobsen

 “A wide-ranging, thorough, breezily written advisor to oysters as cuisine” (Boston Globe), A Geography of Oysters is the whole consultant to realizing, serving, and savoring certainly one of North America’s such a lot scrumptious foods—an Amazon better of the 12 months 2007 selection.

In this passionate, playful, and essential advisor, oyster aficionado Rowan Jacobsen takes readers on a tasty journey of the oysters of North the US. quarter by way of quarter, he describes every one oyster’s visual appeal, style, foundation, and availability, in addition to explaining how oysters develop, the way to shuck them with no wasting a finger, how one can pair them with wine (not to say beer), and why they’re one of many few farmed seafoods which are solid for the earth in addition to right for you. full of amazing recipes, maps, and pictures, plus lists of most sensible oyster eating places, manufacturers, and fairs, A Geography of Oysters is either pleasant interpreting and the consultant that oyster fanatics of all types were looking forward to.

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

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S pr i ng 39 Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the freshly ground pepper and cook, stirring often, until fragrant, about 30 seconds. Stir in the onion and ½ tsp salt and cook, stirring often, until the onion is translucent and soft, 1½ to 2 minutes. Add the rice and cook, stirring often, until the grains are opaque, 1½ to 2 minutes. Pour in the wine and cook, stirring often, until it is absorbed, 1 to 2 minutes. Reduce the heat to medium and add 1 cup/240 ml of the broth.

Chill the dough for 30 minutes. 2 tbsp finely chopped fresh herbs (any combination of chives, rosemary, tarragon, thyme, or winter savory) large red onion, halved and thinly sliced 1 tsp kosher salt 1 small or large head cauliflower, divided into small florets 5 large eggs 8 oz/225 g Gruyère cheese, grated (about 2 cups) 3 oz/85 g fresh chèvre 2 tbsp finely chopped fresh flat-leaf parsley continued . . S pr i ng 31 Rub the remaining 1 tbsp butter over a large sheet of aluminum foil. Line the chilled pie crust with the foil, buttered-side down, and then line the foil with pie weights or dried beans.

Add the cream and whisk until it is relatively smooth. Add the eggs, 3 tbsp of the herbs, and the salt. Whisk until the mixture is smooth and well combined. Heat the olive oil with the pepper in an 8-in/20-cm oven-safe heavybottomed frying pan over medium-high heat until the pepper is fragrant, about 30 seconds. Stir in the remaining herbs and fry until they become fragrant, about 30 seconds, and then add the shallots and cook, stirring often, until they are soft and translucent, 2 to 3 minutes.

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