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

Auteur: Rowan Jacobsen
Uitgever: New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers, 2007.
Editie/Formaat:   Boek : Engels : 1st U.S. edAlle edities en materiaalsoorten bekijken.
Database:WorldCat
Samenvatting:
"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  Meer lezen...
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Details

Genre: Internetbron
Soort document: Boek, Internetbron
Alle auteurs / medewerkers: Rowan Jacobsen
ISBN: 9781596913257 1596913258
OCLC-nummer: 124036319
Opmerkingen: Includes indexes.
Beschrijving: x, 287 p., [8] p. of plates : ill. (some col.), maps ; 22 cm.
Inhoud: 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.
Verantwoordelijkheid: Rowan Jacobsen.
Meer informatie:

Fragment:

"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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