A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America [Idioma Inglés] - Softcover

Jacobsen, Rowan

Softcover

ISBN 10: 159691548X ISBN 13: 9781596915480

Verlag: BLOOMSBURY, 2008

Inhaltsangabe

Book by Jacobsen Rowan

Über diesen Titel

Críticas

"A wide-ranging, thorough, breezily written guide to oysters as cuisine...Jacobsen leads with his fearless palate every time- he's a down-to-earth companion you listen to, even if you don't always agree with him."-"Boston Globe" "The most remarkable single-subject books to come along in a while...Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide."-"Los Angeles"" Times," Russ Parsons "the ultimate macropedia for oysters"-"Publisher's Weekly," starred review

"The most remarkable single-subject book to come along in a while...Jacobsen covers oysters in

exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." --Los Angeles Times

"The ultimate macropedia for oysters." --Publishers Weekly (starred review)

"Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." --Wall Street Journal

"Lively, lucid prose that should suck in even the most squeamish eaters."--BN.com

"The most remarkable single-subject book to come along in a while...Jacobsen covers oysters in

exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." --Los Angeles Times

"The ultimate macropedia for oysters." --Publishers Weekly (starred review)

"Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." --Wall Street Journal

"Lively, lucid prose that should suck in even the most squeamish eaters."--BN.com

The most remarkable single-subject book to come along in a while...Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide. "Los Angeles Times"

The ultimate macropedia for oysters. "Publishers Weekly (starred review)"

Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen. "Wall Street Journal"

Lively, lucid prose that should suck in even the most squeamish eaters. "BN.com""

The most remarkable single-subject book to come along in a while...Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide. Los Angeles Times

The ultimate macropedia for oysters. Publishers Weekly (starred review)

Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen. Wall Street Journal

Lively, lucid prose that should suck in even the most squeamish eaters. BN.com

"

"The most remarkable single-subject book to come along in a while...Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." --Los Angeles Times

"The ultimate macropedia for oysters." --Publishers Weekly (starred review)

"Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." --Wall Street Journal

"Lively, lucid prose that should suck in even the most squeamish eaters." --BN.com

Reseña del editor

In this passionate, playful, and 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 fabulous 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.

. NOTA: El libro no está en español, sino en inglés.

Über diese Auflage

• Verlag: BLOOMSBURY
• Erscheinungsdatum: 2008
• ISBN 10: 159691548X
• ISBN 13: 9781596915480
• Einband: Tapa blanda
• Anzahl der Seiten: 298