Download A Geography of Oysters: The Connoisseur's Guide to Oyster by Rowan Jacobsen PDF

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.

Show description

Read Online or Download A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America PDF

Best food & drink books

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

For someone who's ever headed to their neighborhood farmers' marketplace reciting the chant "I won't overbuy" yet has lumbered domestic with luggage overflowing with scrumptious summer time strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this ebook should be your saving grace.

The Everything Whole Foods Cookbook: Features 300 Recipes for Any Occasion!

Are looking to increase your wellbeing and fitness, hinder health problems, and accomplish and keep a fit bodyweight? entire meals are the answer!

This accomplished cookbook comprises a huge number of nourishing meals and recipes—you'll lessen irritation, fend off illness, and raise power, all with no extra sugar, fats, and synthetic ingredients. those minimally processed meals, akin to clean produce, lean meats, and entire grains, are filled with either the basic food you wish and the superb taste your loved ones craves. within, you'll how you can use the scrumptious number of healthy, common meals to create pleasant recipes like:
* Raspberry-Yogurt cakes
* highly spiced Peanut Noodles
* Peach and Chevre Panino
* Fruit-Glazed red meat Loin
* summer season Vegetable Stew
* Raspberry Sorbet

From effortless weeknight nutrition to indulgent special-occasion treats, the recipes within the every little thing complete meals Cookbook provide the self belief you want to begin cooking with complete meals each day.

The Complete Guide to Naturally Gluten-Free Foods: Your Starter Manual to Going G-Free the Easy, No-Fuss Way-Includes 100 Simply Delicious Recipes!

No matter if you reside gluten-free because of a wheat intolerance or digestive ailment, or simply because you're easily seeking to consume more healthy and shed pounds, the full consultant to certainly Gluten-Free meals is your one-stop connection with going g-free evidently and effectively.

Part 1 exhibits you ways to start a gluten-free nutrition conveniently, with details on every thing from find out how to store for clearly gluten-free ingredients—many of which you're most likely already familiar—to what to seem out for at eating places and in packaged meals, to the way to inventory your pantry with the easiest and healthiest staples. You'll additionally examine the keys to following a balanced gluten-free nutrition, for you to be certain you're getting the entire fiber and foodstuff you should be your healthiest.

Part 2 comprises a hundred scrumptious recipes you can also make with constituents you'd locate in any supermarket—no frightening, foreign-sounding fillers or different items incorporated. From vintage home-style dishes like BBQ Pulled beef and tender Tacos, to new favorites like Quinoa Pilaf with Roasted Root greens and Chocolate Chip Meringue Cookies, you'll locate numerous foodstuff to suit your time, price range, and tastes.

With the total advisor to certainly Gluten-Free meals, going g-free hasn't ever been easier—or extra scrumptious!

More Mexican Everyday: Simple, Seasonal, Celebratory

Rick Bayless reworked America's knowing of Mexican delicacies along with his Mexican daily. Now, ten years later, Rick returns with an all-new number of uniquely flavorful recipes, each the fabricated from his evolution as a chef and champion of neighborhood, seasonal ingredients.

More Mexican daily teaches domestic chefs the way to construct tasty food with a number of parts in a quick period of time. Cooking Mexican couldn’t be more straightforward, or extra scrumptious. Rick generously unearths the secrets and techniques of his dishes—the salsas and seasonings, mojos and adobos he employs time and again to impart soul-satisfying taste. He explains absolutely the vintage concepts that create such a lot of much-beloved Mexican foodstuff, from tacos and enchiladas to pozole and mole. domestic chefs less than his counsel could be led expectantly to creating those their go-to recipes evening after night.

"Everyday" Mexican additionally capacity simplicity, so Rick dedicates person chapters to demonstrate skillful use of the sluggish cooker and the rice cooker. additionally incorporated are a different edition of the vintage chicken-and-rice pairing, Arroz con Pollo, with an herby eco-friendly seasoning, and an addictive roasted tomatillo salsa that’s flavored with an identical purple chile seasoning brushed on his lush Grilled Red-Chile Ribs.

Rick likes to spotlight using seasonal, varied greens. the guts of this cookbook is dedicated to trendy creations that diversity from a Jícama-Beet Salad encouraged through Mexico’s vintage Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's versatile mind's eye additionally transforms breakfast right into a meal for any hour. His Open-Face purple Chile–Chard Omelet is as nice for Wednesday evening dinner because it is for Sunday brunch. to not be forgotten is Rick's array of show-stopping muffins, between them Mexican Chocolate–Pumpkin Seed Cake and clean Fruit with 24-Hour Cajeta and sour Chocolate. In all his recipes, Rick conscientiously courses you thru each step, suggesting how you can invent, adapt, and simplify with out sacrificing flavor.

More Mexican daily invitations you into Rick's artistic kitchen to brighten up how you prepare dinner and devour with family and friends.

Extra info for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America

Sample text

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.

Download PDF sample

Rated 4.42 of 5 – based on 32 votes