| Oyster: A Gastronomic History (with Recipes) Contributor(s): Smith, Drew (Author) |
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ISBN: 141971922X ISBN-13: 9781419719226 Publisher: Harry N. Abrams OUR PRICE: $31.50 Product Type: Hardcover Published: October 2015 |
| Additional Information |
| BISAC Categories: - Cooking | History - Cooking | Specific Ingredients - Seafood - History | World - General |
| Dewey: 594.409 |
| LCCN: 2015941225 |
| Physical Information: 1.2" H x 6.6" W x 8.8" (1.80 lbs) 256 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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." |
Contributor Bio(s): Smith, Drew: - Drew Smith is former editor of The Good Food Guide, which was a number-one bestseller for 10 years. He has been a restaurant writer for the Guardian newspaper and has won the Glenfiddich award, which recognizes outstanding food and drink writing, three times. |