Synopses & Reviews
When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey of discovery into the culture of one of the worldand#8217;s oldest delicacy, and adventure that takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the worldand#8217;s most profitable aphrodisiac. On the Atlantic, Pacific, and Gulf coasts of the United States, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oystersand#151;raw, roasted, barbecued, and baked. He also carefully considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, and tequila in Texas. Sex, Death and Oysters is a record of a gastronomic expeditionand#151;a fascinating collection of the most exciting, instructive, and just plain weird experiences on a journey into the world of the most beloved and feared of all seafoods.
and#147;The further Walsh strays from his Texas roots the sharper his accounts . . . Aspiring gourmets will appreciate the recipes sprinkled throughout . . . A helpful, amusing, no-nonsense oyster manual for the layperson.and#8221; and#151;Kirkus Reviews
and#147;Sex, Death and Oysters captures the Houston food writer at his best, offering culinary insight, scientific fact, and offbeat humor as he travels the globe in search of the truth about oysters.and#8221; and#151;Texas Monthly
and#147;Ample oyster facts, figures and literary lore flesh out [Sex, Death and Oysters] . . . [Walsh] lists the oyster bars visited in the course of the bookand#151;along with several recipesand#151;which will whet the appetites of aficionados.and#8221; and#151;Publishers Weekly
and#147;Walshand#8217;s seemingly exhaustive research has produced a thorough look at the oyster industry, from its history to past and present politics.and#8221; and#151;Sauce Magazine
and#147;If you love oysters, this is the book for you. And if you donand#8217;t, try a Gulf Coast oyster between November and March, when theyand#8217;re the sweetest, says Walsh, and then see how you feel.and#8221; and#151;San Antonio Express-News
Award-winning Texas food writer Walsh offers a gastronomic adventure story in this fascinating collection that highlights the most exciting, instructive, poignant, and just plain weird experiences during his five-year journey into the culture of one of the world's oldest delicacies.