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The Essential Oyster: A Salty Appreciation of Taste and Temptation, by Rowan Jacobsen
Download The Essential Oyster: A Salty Appreciation of Taste and Temptation, by Rowan Jacobsen
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Review
"A dazzling book about the best bivalves of our time." --Wall Street Journal                  "This verbally and visually succulent book covers 99 types of oysters, most from the shores of North America... The author's appreciation of even the least prepossessing of these bivalves is infectious. Jacobsen makes the case that 'every oyster is a tide pool in miniature, a poem built of salt water and phytoplankton that nods to whatever motes of meaning shaped it.' East Beach Blondes, farmed in Rhode Island, taste like 'brine and ozone; a boardwalk in the rain'; Maine's wild-harvested Belons remind him of 'hazelnuts and anchovies fried in seal fat, with a squishy crunch like jellyfish salad.' In terms of presence, New Brunswick's Beausoleils are 'as clean and inoffensive as a Jehovah's Witness," and wild James River specimens have "oversized muscles and a pale potbelly, like an aging professional wrestler.' Jacobsen may leave noncoastal readers drooling with jealousy, but vicarious oyster slurping is better than none." --Kirkus Reviews"An in-depth guide that is also a highly enjoyable read...Humorous, crafty, and deeply informative." --Publisher's Weekly (starred review)"A remarkable, essential addition to any food collection." --Booklist (starred review)
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About the Author
Rowan Jacobsen's first book on oysters, A Geography of Oysters, won the James Beard Award in 2008 and helped trigger the oyster mania we now find ourselves in. He is the author of Apples of Uncommon Character, Fruitless Fall, The Living Shore, and American Terroir. He has written for the New York Times, Harper's, Outside, Mother Jones, and others. He maintains the world's two leading web sources on oysters: Oysterguide.com (for his opinions) and OysteRater.com (for everybody else's).
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Product details
Hardcover: 304 pages
Publisher: Bloomsbury USA; 1st Edition edition (October 4, 2016)
Language: English
ISBN-10: 1632862565
ISBN-13: 978-1632862563
Product Dimensions:
7.6 x 1.1 x 9.6 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
48 customer reviews
Amazon Best Sellers Rank:
#64,929 in Books (See Top 100 in Books)
Oyster farming has brought the lowly oyster from near-extinction to new status as a farm-to-table commodity in high demand among the cognoscenti. Rowan Jaconsen is a passionate oyster lover who writes with the soul of a poet. Think of The Essential Oyster as his insider's guide to the oysters of all North America's coasts, not to mention a handful of others. With flair, grace and elegance, his book surveys the world of oysters and oystering, focusing on what consumers crave: tasting notes, backstories, and an oyster conoisseur's guide to merroir (the oyster world's equivalent to terroir from the wine world), so influential in the essence of each oyster. If you love oysters or want to learn more about the art, science and tasting of these bivalves, this is your book--and you couldn't have a better-informed or more enthusiatic guide.
If you are thinking about buying this book enough to read this review, buy it! You cannot be disappointed when it arrives. Do you want to learn how to eat an oyster (cocktail sauce? plain?) Do you want recipes that will make you grab a beer and start cooking? Do you want photographs that will amaze you with the astounding variety and beauty of nature (the world in a grain of sand, the Mona Lisa in an oyster shell)? And mostly, do you want some of the best thinking and writing about food and nature you'll come across this year? If you even think you might be interested in any of these, buy this book!
Excellent reviews of a good number of oysters. We've been taking it with us when we go out for oysters...we may look like goons, but soon we'll better understand what are likes and dislikes are. The photos and useful information make selecting tasty oysters an easier process now.
Excellent descriptive review of the North American oyster scene. I bought a companion called The Connoisseurs Guide. This tome is equally effusive but has better illustrations. Also briefly covers other bivalves around the world, in addition to the 90 plus examples from the five categories of oysters. He covers each with type (Pacific, Eastern, Kumo, etc) and describes the methods of farming and harvesting. This, along with the aforementioned, provide all you need to know about NA oysters. By the way, both books contain glossaries of oyster joints, although this one omits Boston’s Union Oyster House, which is perplexing.
Great book for all oyster lovers. I did not know that there were that many variety of oysters. Beautifully illustrated. I recommend to anyone wanting to better understand this succulent bivale.
Must read especially for oyster lovers and growers
This was given as a birthday gift to my BIL along with an oyster knife. He loved it.
Fantastically written with detailed accounts of each of the world's best oysters. Beautiful layout with historical information, great photography, and comprehensive accounts of each of the oysters addressed.
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