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A Geography of Oysters
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In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you. Packed with fabulous recipes, maps, and photos, plus lists of top oyster restaurants, producers, and festivals, A Geography of Oysters is both delightful reading and the guide that oyster lovers of all kinds have been waiting for.
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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 inexhaustive 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 inexhaustive 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

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