Oyster: A Gastronomic History

Publisher: Harry N. Abrams
Publish date: 6 October 2015
Pages: 256
Binding: Hardcover
Language: English

Subjects: Cooking, History

From an editor of the #1 bestselling The Good Food Guide, award-winning writer Drew Smith's Oyster: A Gastronomic History offers readers 50 delicious recipes plus a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day.



Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history.



Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster's influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals.



The book also includes 50 recipes--traditional country dishes and contemporary examples from some of the best restaurants in the world.



"A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and, of course, lovemaking and cuisine." --Renowned French chef Raymond Blanc



"Drew Smith's Oyster satisfies on so many levels. It is rich in history, lore, recipes, fascinating images--in short, a delicious book from start to finish." --Sandy Ingber, Grand Central Oyster Bar



Includes color and black-and-white illustrations