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

Autore: Rowan Jacobsen
Editore: New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers, 2007.
Edizione/Formato:   Libro : English : 1st U.S. edVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
"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  Per saperne di più…
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Tipo materiale: Risorsa internet
Tipo documento: Book, Internet Resource
Tutti gli autori / Collaboratori: Rowan Jacobsen
ISBN: 9781596913257 1596913258
Numero OCLC: 124036319
Note: Includes indexes.
Descrizione: x, 287 p., [8] p. of plates : ill. (some col.), maps ; 22 cm.
Contenuti: 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.
Responsabilità: Rowan Jacobsen.
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Abstract:

"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."--BOOK JACKET.

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