By Rowan Jacobsen
“A wide-ranging, thorough, breezily written advisor to oysters as cuisine” (Boston Globe), A Geography of Oysters is the whole advisor to knowing, serving, and savoring certainly one of North America’s such a lot scrumptious foods—an Amazon better of the yr 2007 selection.
In this passionate, playful, and vital consultant, oyster aficionado Rowan Jacobsen takes readers on a tasty travel of the oysters of North the USA. zone by way of quarter, he describes each one oyster’s visual appeal, taste, foundation, and availability, in addition to explaining how oysters develop, how you can shuck them with no wasting a finger, the best way 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. full of exceptional recipes, maps, and images, plus lists of most sensible oyster eating places, manufacturers, and gala's, A Geography of Oysters is either pleasant analyzing and the consultant that oyster fans of all types were awaiting.
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Extra resources for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
Sure, you could just tear open a bag of chips. But if you think ahead on a day when you’ve got a bit of extra time, why not try a different approach? Bak- • Place an oven-safe cooling rack over a large baking sheet. • Using a mandoline or a very sharp knife, slice each vegetable into paper-thin rounds and place side by side in a single layer on the rack. Drizzle on a little olive oil and bake just until the veggie chips are crisp and dry, 1 to 11/2 hours. Toss with a little bit of salt and oregano.
Reserve the peel for later and squeeze the juice from the orange. If it doesn’t quite make 1 cup, just mix in a little bit of store-bought orange juice or even water in a pinch. • Season the chicken pieces with salt and pepper and set aside. Put the chicken stock, orange juice, harissa, paprika, cumin, and turmeric into a large Dutch oven or other heavy pot. Stir well. Throw in the preserved lemon, orange peel, garlic cloves, fennel, leeks, olives, half of the mint, and the chicken pieces. Toss together until everything is coated really well.
WHITE WINE VINAIGRETTE 1 ⁄ 4 cup white wine vinegar 2 tablespoons honey 1 teaspoon Dijon mustard 3 tablespoons extra virgin olive oil 2 teaspoons kosher salt Pinch of freshly ground black pepper CRISPY CAULIFLOWER 5 cups canola oil 1 large head cauliflower, cut into bite-sized florets 1 cup all-purpose flour 3 teaspoons kosher salt 1 teaspoon freshly ground white pepper 1 teaspoon freshly ground pink pepper Dried currants (optional) Toasted pine nuts (optional) Coarsely chopped fresh parsley (optional) Fo r th e Vi n ai grette • Whisk together the vinegar, honey, and mustard.
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen