Title rated 4.3 out of 5 stars, based on 5 ratings(5 ratings)
Book, 2016
Current format, Book, 2016, , Available .
Book, 2016
Current format, Book, 2016, , Available . Offered in 0 more formats
Oysters are in! Sustainable farming, oysters on restaurant menus, and fresh oysters in grocery stores all contribute to the heightened profile and demand for these delicious bivalves. From San Francisco up to British Columbia, the Pacific Coast produces one-third of the nation's oysters, producing both delicious varieties and recipes for enjoying the local crop.
Pacifics. Kumamotos. Quilcines. Shigoku. Toten Bay Virginicas. These are the oysters produced in Pacific Coast waters. This gorgeous cookbook conveys the natural history, cultivation story, commercial history, and culinary tales of the oyster in this region. Visit the cold, quiet waters of Hama Hama, Willapa Bay, Penn Cove, and Denman Island where oystermen (and women) patiently raise the mollusks from seed. It is a wonderful local-farming success story. Included are shucking instructions and 30 recipes that range from a Northwest Hangtown Po-Boy to Ale-Battered Oysters and Chips. The author, a trained chef and local food expert, comments on best beverage pairings to bring out the "oh!" in oysters. And since oysters are grown and harvested in some of the most beautiful places on earth, the book is lush with scenic as well as food photography.
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