From America's premier oyster company comes a treasury of 40 oyster recipes and lore, including an engaging history of the trade as well as classic and contemporary oyster dishes contributed by top chefs from around the country. Full color photos throughout.
From America's premier oyster company comes a treasury of 40 oyster recipes and lore, including an engaging history of the trade as well as classic and contemporary oyster dishes contributed by top chefs from around the country. Full color photos throughout.
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar.
Reviews
One of the Best Cookbooks of the Year --7 x 7 Magazine
"A roadie's guide to oysters and their history . . . Pomo's recipes are brimming with exciting and thoughtful ideas." --New York Times Summer Cookbook Review
"An opus for oyster lovers." --San Francisco Chronicle
"If your family vacation this summer takes you to oyster country, either "Back East'" or "Out West," carry this convenient volume with you." --Milwaukee Journal Sentinel
"This book could be what legions of oyster fans who can't get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for." --Baltimore Sun
JAIREMARIE POMO is chef-at-large for Hog Island Oyster Company and teaches oyster cooking classes in the San Francisco Bay Area. She also leads writing workshops out of her home in Inverness, California, just steps from Tomales Bay, where Hog Island oysters are grown.
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