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

By Rowan Jacobsen

 “A wide-ranging, thorough, breezily written advisor to oysters as cuisine” (Boston Globe), A Geography of Oysters is the full consultant to realizing, 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 crucial advisor, oyster aficionado Rowan Jacobsen takes readers on a tasty travel of the oysters of North the USA. area through sector, he describes every one oyster’s visual appeal, taste, beginning, and availability, in addition to explaining how oysters develop, tips on how to shuck them with no wasting a finger, easy methods 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 magnificent recipes, maps, and pictures, plus lists of most sensible oyster eating places, manufacturers, and gala's, A Geography of Oysters is either pleasant interpreting and the advisor that oyster enthusiasts of all types were looking ahead to.

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Honey 2 T. warm water Add the banana and blend well. In a separate bowl; dissolve the honey in the warm water. Slowly add the honey and water to the mixture; blend to form dough that will hold together in a ball. Divide the dough into 2 equal portions and roll the dough thinly. Cut into circles using a cookie cutter. Arrange crackers on a lightly greased cookie sheet. Prick each cracker with a fork in 2 or 3 places. Bake for 15–20 minutes until medium brown, turning over once during baking. 18 Appetizers COFFEE CRACKERS Ingredients Method ¾ cup all-purpose flour Preheat oven to 325°F.

Minced onion 3 T. butter 4 lb. carrots, sliced thinly Add carrots, stock, wine, cardamom, and orange juice; simmer for 30 min. or until carrots are tender. Puree. 2½ qt. vegetable stock 3 oz. dry vermouth ½ tsp. ground cardamom 1 qt. orange juice 7 oz. yogurt 2½ c. carrot juice tt salt and white pepper 34 Strain/pass. Finish with yogurt; thin with carrot juice. Chef’s Notes: Garnish with chives and a dollop of whipped cream. cauliflower florets trimmed and washed Place the cauliflower in enough salted water to cover by at least 3”.

BANANA CRACKERS Ingredients Method 2 c. all-purpose flour Preheat oven to 350°F. ¼ tsp. salt Combine the flour, salt, and baking soda in a large bowl; cut in the butter until the mixture resembles coarse meal. / tsp. baking soda 18 6 T. butter or margarine, softened 23 / cup (1 large) banana, mashed 2 T. honey 2 T. warm water Add the banana and blend well. In a separate bowl; dissolve the honey in the warm water. Slowly add the honey and water to the mixture; blend to form dough that will hold together in a ball.

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