Oysters

“It’s more a comprehensive study than your standard recipe book, sprinkled with anecdotes to illustrate how oysters have a way of bringing people together”—Seattle Met “From creamy Pacifics to sharp European Flats, Nims takes the reader on a journey up and down the Pacific coast.” —TableTalk Northwest“Besides the many recipes, we find all the information we need to know about oysters: their history, biology, oyster hatcheries and growing regions on both coasts.”—Tulsa Book Review “Oysters: Recipes that Bring Home a Taste of the Sea provides all the big details on how to grow, select, shuck, slurp and adore Pacific coast oysters. It’s a practical introduction for the oyster-squeamish as well as an inventive resource for the oyster initiate.” —The Herald“Celebrate this tasty bivalve in every way, you’ll be sure to find a new favorite oyster recipe – I know I did!” —Kathy Casey “A simply fantastic specialized cookbook, Oysters is very highly recommended for personal, family, professional, and community library cookbook collections.” —Midwest Book Review“The cover just jumps out to oyster lovers…but like an oyster itself, it’s the inside that really wins you over.” —Tasting Room Radio“Cynthia Nims knows Pacific Northwest cuisine, and her latest book dives into the beautiful and occasionally murky waters of oysters.” —Great Northwest Wine“Check out the just-released Oysters: Recipes that Bring Home a Taste of the Sea.”—Wired “You’ll find 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking. The delectable oysters grown along the West Coast…are the stars of this cookbook.” —Edible East Bay “The best methods of buying, cooking (or not!) and eating.” —Good Stuff NW

Cynthia Nims is a cookbook author and culinary consultant focused on food, beverages, and travel. She studied cuisine in France, is the author of 15 cookbooks, and served on the editorial team for Modernist Cuisine.

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