An engaging and richly illustrated history of the oyster's role in worldwide gastronomy and culture, with 50 recipes
An engaging and richly illustrated history of the oyster's role in worldwide gastronomy and culture, with 50 recipes
Drew Smith's Oyster: A Gastronomic History offers readers 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 fifty recipes - traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster "a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine."
“"If you like history and oysters, this is a must-read. Through Smith's storytelling and imagery, you will never look at an oyster quite the same way again. This book presents a sharp, educational, and intriguing look into the cultural past and present of oysters throughout the world." -- April Bloomfield, The Spotted Pig, The Breslin, and the John Dory Oyster Bar”
"A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and, of course, lovemaking and cuisine."
--Raymond Blanc, Brasserie Blanc and Le Manoir aux Quat'Saisons "If you like history and oysters, this is a must-read. Through Smith's storytelling and imagery, you will never look at an oyster quite the same way again. This book presents a sharp, educational, and intriguing look into the cultural past and present of oysters throughout the world."
--April Bloomfield, The Spotted Pig, The Breslin, and the John Dory Oyster Bar "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
Drew Smith is former editor of the "Good Food Guide," chair of the guild of food writers, and an author and journalist. He has developed key strategic programmes for major food companies and also worked on policy for the EC, UN and Docklands Development Corporation. Drew Smith has specialised in food-and drink-related Net Projects since 1998.
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