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Paying homage to the neighbourhood oyster bar, this beautifully
photographed cookbook celebrates oyster-bar culture along with the
people that bring the restaurant to life. Sewall reinterprets
seafood classics such as fried oysters, smoked salmon, chowder, and
fish and chips. Chapters cover smoked and cured preparations; whole
fish recipes; composed dishes; and essential sauces and sides.
Throughout are practical how-to instructionals, including How to
Buy Seafood and How to Smoke Fish. This essential guide to
preparing seafood also includes an oyster primer, as well as
profiles of experts from a fishmonger to fishermen. Full of
easy-to-make recipes and rich storytelling, The Row 34 Cookbook is
for anyone who appreciates the briny taste of raw oysters and
delectable seafood.
Oysters: A Celebration in the Raw is true to its title from start
to finish. Chapter One is a primer on all things oyster. Chapter
Two introduces readers to legendary oystermen and women from around
the country. Chapter Three offers exquisite photographs of more
than fifty varieties of North American oysters, along with flavor
profiles and their merrior. This book concludes with highlights
from the oyster timeline, depictions of oysters in art through the
ages and stories of oysters as aphrodisiacs, and parses oyster
myths and metaphors. It also features an oyster glossary and
resource list. This is the only book of its kind: a definitive
visual companion to this iconic, much loved mollusk. Overflowing
with gorgeous original photography and fascinating anecdotes,
Oysters: A Celebration in the Raw is the perfect book for oyster
aficionados and newbies, foodies and chefs of all stripes, lovers
of photography and art, the environment, history, and the sea.
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Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
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