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Oysters: A Culinary Celebration with 185 Recipes
185 delectable recipes, and every elusive fact and helpful hint about oysters.
Oysters: A Culinary Celebration with 185 Recipes Accessories
 A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes
Oysters
Consider the Oyster
Heaven on the Half Shell: The Story of the Northwest's Love Affair with the Oyster
The Big Oyster: History on the Half Shell
Trudeau 3 Piece Oyster Set
Consider the Oyster: A Shucker's Field Guide
Oxo Good Grips Oyster Knife
The Oyster (Maryland Paperback Bookshelf)
Oysters: A Culinary Celebration with 185 Recipes Reviews
It is straight to the point and the end results are wonderful. This oyster cook book has the best and easiest recepties to use.
Each of 185 recipes brings out yet another facet of these succulent savory delights. There are canape recipes, 20 oyster soups, 6 salads, numerous vegetables even grace the oyster's presence. Rarely does a "Single Ingredient" cookbook reach such excellence in simple clear instructions, and a selection of recipes that nost home cooks can readily make and enjoy. It gets better, as Oysters with a Splash are accented with citrus and vinegar, and are served with iced vodka.
This is a book written by a woman in love with oysters, and her love can be contagious, through her luscious recipes and well written interesting commentary. The naked oysters get covered as Spinach-Oyster Rolls with Mustard Sauce, or beneath a creamed mushroom sauce as Oysters Forestiere. This leads up to over 20 main courses, with such oyster preparations as Polenta Torta, Conchiglie, Hangtown Fry, Turkey Croquettes, Oies, Stuffing, and with the Noble Oyster accompanied by even Veal Rouladens, Scallops, sole and in Jambalaya. If you have wondered of ways to serve oysters, or are just curious about this delicacy, buy this book now, and get cookin. They are deep fried, stir-fried, sauteed, baked, and broiled-grilled.
She starts with oysters on the half shell, with lemon and black pepper, and quickly introduces 6 sauces for raw oysters: Mignonete, Spiced Chili Sauce, Tomato and Horseradish, Dill, Remoulade, and Remoulade -New Orleans Style.
Reardon is a culinary historian with a doctorate in English and a culinary certificate from the School of Culinary Arts at Kendall College: her guide is bursting with oyster flavor and a wide range of dishes from salads to entrees. Yes, there is a color identification section which chooses clear photos of North America's most distinctive oysters, but it's the recipes which are the meat of her cookbook, here. Don't miss Joan Reardon's OLYSTERS: A CULINARY CELEBRATION either: it may lack some of the colorful photos of competing slimmer competitors on the topic; but what is lacking in color is more than made up for in practical applications: almost 200 oyster recipes, to be specific.
Fisher. But Reardon makes them work.Most dishes are provided a pairing with an alcoholic beverage. There are books at this price which offer half as many recipes and none of the literary delights. Fisher, and is a biographer of that writer. Oysters and EntreesThe book ends with a glossary of oyster species, pests, preservatives, sources, and terminology. The book succeeds better than many other single subject cookbooks in that many general guidelines are given to each chapter. Breads and Pastries.
Soups. In many hands, this feature may have no more impact than some badly done drawings or photographs. Oyster Entrees. Every important foodstuff deserves a book like this.The author, Joan Reardon, has both literary and culinary credentials of the first water. Oysters deserve no less a scribe. Very highly recommended. She has a doctorate in English literature, has graduated from a major culinary school, and was an associate of M. They include sake, tequila, beer, and other notable potables.The central section of color photographs provides a gallery of oyster species with their geographical source.This book is a joy to read and a delightful culinary resource.
Salads & Vegetables. K. A small reward for these academic credentials is that unlike many other writers, the author gives the correct translation of the French term `hors d'oeuvres'. I feel I am in the hands of someone whose opinion I can trust.At the very least, this book is a classic single topic cookbook similar to recent books done on duck, salmon, potatoes and eggs, the kind I find eminently useful in one's permanent culinary library.The chapters cover all the usual topics, these being:Appetizers. K. F.
Each is an essay celebrating its topic in a way I have rarely seen outside some early writings by Elizabeth David and Paula Wolfert. F. But these introductions don't stop at simply informing you of interesting culinary tidbits. Suggestions are not limited to wine. The paean to bread ranges from Chaucer to the Chinese. Some of the culinary suggestions in the bread chapter I have never seen, even in books specializing in sandwiches.Each chapter is also leavened with appropriate quotes from everyone from Julius Caesar to Shakespeare to M.
She is also a chronicler of Poetry by American women.
It's a must-have for an oyster man. Although he quibbled about some oyster details, my father-in-law loved this book.
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