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

Available

Product Details

Price
$17.00  $15.81
Publisher
Bloomsbury USA
Publish Date
Pages
304
Dimensions
6.56 X 8.28 X 0.81 inches | 0.66 pounds
Language
English
Type
Paperback
EAN/UPC
9781596915480

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About the Author

Rowan Jacobsen is the managing editor of The Art of Eating 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 Chocolate Unwrapped. 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.

Reviews

"A wide-ranging, thorough, breezily written guide to oysters as cuisine...Jacobsen leads with his fearless palate every time- he's a down-to-earth companion you listen to, even if you don't always agree with him."-"Boston Globe" "The most remarkable single-subject books 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."-"Los Angeles"" Times," Russ Parsons "the ultimate macropedia for oysters"-"Publisher's Weekly," starred review
"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." --Los Angeles Times

"The ultimate macropedia for oysters." --Publishers Weekly (starred review)

"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." --Wall Street Journal

"Lively, lucid prose that should suck in even the most squeamish eaters."--BN.com

"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." --Los Angeles Times

"The ultimate macropedia for oysters." --Publishers Weekly (starred review)

"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." --Wall Street Journal

"Lively, lucid prose that should suck in even the most squeamish eaters."--BN.com

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. "Los Angeles Times"

The ultimate macropedia for oysters. "Publishers Weekly (starred review)"

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. "Wall Street Journal"

Lively, lucid prose that should suck in even the most squeamish eaters. "BN.com""

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. Los Angeles Times

The ultimate macropedia for oysters. Publishers Weekly (starred review)

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. Wall Street Journal

Lively, lucid prose that should suck in even the most squeamish eaters. BN.com

"

"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." --Los Angeles Times

"The ultimate macropedia for oysters." --Publishers Weekly (starred review)

"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." --Wall Street Journal

"Lively, lucid prose that should suck in even the most squeamish eaters." --BN.com