- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Ships in 1 to 3 days
More copies of this ISBN
The Hog Island Oyster Lover's Cookbook: A Guide to Choosing & Savoring Oysters, with Over 40 Recipesby Jairemarie Pomo
Synopses & Reviews
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar.
The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots. The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons.ReviewsOne of the Best Cookbooks of the Year-7 x 7 Magazine"A roadie'¬?s guide to oysters and their history . . . Pomo'¬?s recipes are brimming with exciting and thoughtful ideas."-New York Times Summer Cookbook Review"An opus for oyster lovers."-San Francisco Chronicle"If your family vacation this summer takes you to oyster country, either '¬´Back East'¬? or '¬´Out West,'¬? carry this convenient volume with you."-Milwaukee Journal Sentinel"This book could be what legions of oyster fans who can'¬?t get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for."-Baltimore Sun
Drew Smithandrsquo;s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oysterandrsquo;s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipesandmdash;traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster andldquo;a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.andrdquo;
About the Author
JAIREMARIE POMO is chef-at-large for Hog Island Oyster Company and teaches oyster cooking classes in the San Francisco Bay Area. She also leads writing workshops out of her home in Inverness, California, just steps from Tomales Bay, where Hog Island oysters are grown.
What Our Readers Are Saying
Other books you might like