By Rowan Jacobsen
“A wide-ranging, thorough, breezily written advisor to oysters as cuisine” (Boston Globe), A Geography of Oysters is the entire consultant to knowing, serving, and savoring one in every of North America’s such a lot scrumptious foods—an Amazon better of the yr 2007 selection.
In this passionate, playful, and quintessential advisor, oyster aficionado Rowan Jacobsen takes readers on a tasty travel of the oysters of North the USA. sector via area, he describes each one oyster’s visual appeal, style, starting place, and availability, in addition to explaining how oysters develop, tips to shuck them with no wasting a finger, tips on how to pair them with wine (not to say beer), and why they’re one of many few farmed seafoods which are solid for the earth in addition to best for you. filled with great recipes, maps, and photographs, plus lists of best oyster eating places, manufacturers, and gala's, A Geography of Oysters is either pleasant analyzing and the advisor that oyster enthusiasts of all types were looking ahead to.
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Extra info for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
As sandwiches go, it is brash and impertinent, but it demands savoir faire in its ordering and eating. In the broadest sense of the expression, it is a taste of Chicago, but to me it is more than that. It is the alpha and omega of American street food. Italian beef has kin around the country, among them the cheesesteak of Philadelphia, the roast beef po’boy of New Orleans, beef on weck in Buffalo, and the French dip that once was unique to southern California but is now universal. I can say with the certainty of one who has taste-tested the best of them all that no other sandwich is as grand as a fully dressed Italian beef.
Having not yet encountered the concept of too much of a good thing, they’ll add the garlic, cumin, salt, tomato, and meat, along with a few other ingredients, and voila! We will name it mole! It will be several civilizations later, say about 1920 (thank you, Wikipedia) when a cast of nostalgic food-tinkering Greeks and Macedonians immigrate into the Cincinnati area. They bring with them flavor memories and family recipes and no doubt the need to connect where they are with where they’ve come from, a flavor from home so home will not seem so far away.
To develop a signature flavor, ingredients must be highly controlled and to do this one must not activate flavors with volatile natures. So the meat is chopped and boiled. There is no magic here, no 36 R O B E RT O L M ST EA D nostalgia, just hardnosed food making. The meat is chopped for texture and boiled for control — a modern and American fast-food concept. You must control the flavor. You control flavor by removing it, or in this case, by not activating it. Then you add back the flavor that is your signature, the flavor that is your brand, the flavor that you own coast to coast and whether the beef was raised in Iowa or Argentina, it all tastes the same and not at all.