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A geography of oysters : the connoisseur's guide to oyster eating in North America

Auteur : Rowan Jacobsen
Éditeur : New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers, 2007.
Édition/format :   Print book : Anglais : 1st U.S. edVoir toutes les éditions et tous les formats
Base de données :WorldCat
Résumé :
"In this 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  Lire la suite...
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Détails

Type d’ouvrage : Ressource Internet
Format : Livre, Ressource Internet
Tous les auteurs / collaborateurs : Rowan Jacobsen
ISBN : 9781596913257 1596913258
Numéro OCLC : 124036319
Notes : Includes indexes.
Description : x, 287 pages, [8] pages of plates : illustrations (some color), maps ; 22 cm
Contenu : A dozen oysters you should know --
The five species --
How to grow an oyster --
The taste of a oyster: a primer --
Sustainability and the environment: the case of oyster aquaculture --
What kind of oyster eater are you? --
The aphrodisiac angle --
Navigating the world of oyster names --
Maritime provinces --
Maine --
Massachusetts and Rhode Island --
New York, New Jersey, and Connecticut --
Chesapeake --
Gulf Coast --
California and Oregon --
Washington State --
British Columbia and Alaska --
International waters --
Shipping, selecting, storing, shucking, serving, and savoring your oysters --
Oyster wines and other libations --
Recipes --
Safety --
Nutrition --
The best oyster bars and oyster festivals --
Growers who ship direct.
Responsabilité : Rowan Jacobsen.
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Résumé :

"In this 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 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."--Jacket.

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