By Rowan Jacobsen

 “A wide-ranging, thorough, breezily written consultant to oysters as cuisine” (Boston Globe), A Geography of Oysters is the full advisor to figuring out, serving, and savoring considered one of North America’s so much scrumptious foods—an Amazon better of the 12 months 2007 selection.

In this passionate, playful, and imperative advisor, oyster aficionado Rowan Jacobsen takes readers on a tasty journey of the oysters of North the US. quarter via sector, he describes every one oyster’s visual appeal, style, foundation, and availability, in addition to explaining how oysters develop, how one can shuck them with out wasting a finger, how you can pair them with wine (not to say beer), and why they’re one of many few farmed seafoods which are sturdy for the earth in addition to best for you. choked with outstanding recipes, maps, and photographs, plus lists of best oyster eating places, manufacturers, and fairs, A Geography of Oysters is either pleasant analyzing and the consultant that oyster fans of all types were looking ahead to.

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Extra info for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America

Example text

On les trouve aussi dans les prairies, et également, sur les troncs d'arbres, dans les caves, et sur les bois pourris. On c o n naît environ deux mille espèces d'agarics. Un assez grand nombre sont comestibles. Les espèces vénéneuses se trouvent surtout parmi les genres d'agarics appelés amanites. Nous citerons parmi les agarics comestibles : li'agaric comestible ou champignon de couche, que l'on cultive dans les carrières de la région parisienne et qui est, pour ainsi dire, le type classique du c h a m pignon.

Le carré d'agneau poêlé, ainsi qu'il est dit cidessus, peut être garni, après avoir cuit isolément, avec l'une ou l'autre des garnitures indiquées pour le baron ou le double d'agneau. Parmi les garnitures qui peuvent être ajoutées au carré pendant sa cuisson, nous indiquerons les suivantes : artichauts (fonds ou quartiers) ; aubergines (en gros dés et préalablement passées au beurre ou à l'huile) ; carottes nouvelles, à moitié cuites au beurre et e a u ; cèpes, sautés à l'huile ou au beurre; champignons divers; choux de Bruxelles; courgettes, en gros dés; crosnes du Japon; marrons, braisés à demi; navets, cuits à moitié; petits oignons, glacés; pommes de terre en dés, en gousses ou émincées; salsifis, cuits au blanc, égouttés, passés au beurre.

Ce mot. Avant d'être préparée d'une façon ou d'une autre, la cervelle d'agneau doit être limonée, c'est-à-dire dégorgée et débarrassée de toutes les pellicules sanguines qui l'enveloppent, puis cuite au court-bouillon. Chops d'agneau sous ces noms selle). On les fait leur appliquer ques pour les ou lamb chops. — On désigne les côtelettes de filet d'agneau (demi- le plus souvent griller, mais on p e u t aussi tous les modes d'apprêts indicôtelettes d'agneau. Côtelettes d'agneau. — Ces côtelettes, qui p e u vent se préparer comme les côtelettes de mouton, et se f o n t griller ou sauter, sont prises sur les seuls carrés d'agneau de prés salés.

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A Geography of Oysters: The Connoisseur's Guide to Oyster by Rowan Jacobsen
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