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

By Rowan Jacobsen

 “A wide-ranging, thorough, breezily written advisor to oysters as cuisine” (Boston Globe), A Geography of Oysters is the total advisor to knowing, serving, and savoring one among North America’s so much scrumptious foods—an Amazon better of the yr 2007 selection.

In this passionate, playful, and quintessential consultant, oyster aficionado Rowan Jacobsen takes readers on a tasty journey of the oysters of North the USA. sector via quarter, he describes every one oyster’s visual appeal, taste, starting place, and availability, in addition to explaining how oysters develop, the way to shuck them with no wasting a finger, how one can pair them with wine (not to say beer), and why they’re one of many few farmed seafoods which are reliable for the earth in addition to best for you. choked with significant recipes, maps, and pictures, plus lists of best oyster eating places, manufacturers, and gala's, A Geography of Oysters is either pleasant examining and the advisor that oyster fanatics of all types were looking forward to.

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Additional resources for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America

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The protagonist is hiking through a desolate landscape, formerly home to villages, fields and babbling brooks but now denuded of trees and abandoned by all except a lone shepherd. The shepherd introduces himself as Elzéard Bouffier, and invites the weary traveller to share his dinner and his cottage. The next day the traveller accompanies Bouffier and his flock, and notices the man sticking his staff into the ground and planting the acorns, one by one. Jean Giono’s classic has sold more than a quarter of a million copies in English, and is often read on Earth Day in the United States.

The next recipe, for hot pheasant pie with truffles, is similar. ’ And so the section continues – hot pies with larks, à la Mongla, with beef palates, à la Financière, with poultry godiveau, hot fish pie, à la Mariner, à la Moderne, and so on, for pages – and almost the only ingredient the recipes have in common is truffles. Legend has it that when he applied for fulltime employment at the home of the diplomat Talleyrand, he was asked to prepare a year’s worth of extravagant menus, without ever repeating a dish.

The great sums of money spent not only on their procurement in Piedmont, but also on their expedited shipping to Piedmont, show the seriousness with which the truffle gifts were taken. The white truffles of Piedmont were, as Rittersma comments, because of their rarity, ‘simultaneously precious and as a gift object exclusively connected with the territory of Savoy’. He underlines that truffles were not just another gift, but rather part of coordinated diplomacy aimed at raising the House of Savoy’s international profile.

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A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen


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