The Joy of Oysters
A Complete Guide to Sourcing, Shucking, Grilling, Broiling, and Frying
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- $14.99
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- $14.99
Publisher Description
This definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve.
Behold the oyster. Delicious, a little decadent, yet one of the healthiest things to eat, and now completely sustainable and easily available. And behold The Joy of Oysters, a smorgasbord of information, recipes, tips, stories, history, and everything else the oyster lover and the oyster curious could want to know.
Learn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r.
But best of all, celebrate the joy of eating and cooking with oysters, whether on the half shell—try one of seven sauces to enhance them—to techniques for broiling, frying, roasting, steaming, pickling, and poaching. Here’s a classic Oysters Rockefeller, an irresistible Oyster Po’Boy, a delicious Oyster Stew. Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too.
And finally, discover the facts behind the oyster’s reputation as an aphrodisiac.
PUBLISHERS WEEKLY
Bernstein (The Outdoor Kitchen) offers an illuminating guide to enjoying oysters. Recipes for such traditional dishes as deep-fried oysters, oyster po'boys, and oyster stuffing appear alongside new and refreshing methods of preparation including pickling and rolling. Classics such as oysters Rockefeller and oysters casino get new twists by noticeably omitting bread crumbs, while recipes for Indian-inspired fried oysters spiced with turmeric, coriander, cayenne, and cumin, and Brazilian oyster stew provide international flair. Alcohol pairings and appealing sauces also abound, including mignonette and watermelon salsa. Bernstein details how to grow oysters and offers advice on buying and storing them, including a list of reputable sources. Fascinating sidebars look at oysters in art and literature and myth, and bust both the idea of oysters as an aphrodisiac and the outdated "R" rule ("the idea that you should eat oysters only in months with an r—that is September-April"). This tasty primer will be an ideal gift for any oyster lover.
