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

Rowan Jacobsen

Aug 2010 · Bloomsbury Publishing USA

About this ebook

In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you. Packed with fabulous recipes, maps, and photos, plus lists of top oyster restaurants, producers, and festivals, A Geography of Oysters is both delightful reading and the guide that oyster lovers of all kinds have been waiting for.

Ratings and reviews

I had my first oyster at age 32 and was hooked. 7 years later, I have a spreadsheet for rating all the oysters I've eaten. On vacation(I live in Boston), I had a "bad" oyster. The oyster was "bad" based on my tastes, but I couldn't describe why. So, I realized that I needed to get more knowledgeable. This book was perfect. I read it on a flight. It let me know, Sydney Rocks are the best oysters in Australia. Which were on the menu and saved my trip. I discovered, I love Island Creek because their salty...

About the author

Rowan Jacobsen is the managing editor of The Art of Eating and a frequent contributor to the magazine, for which he has written on subjects including wasabi, umami, lobsters, and mead. He is also the author of Chocolate Unwrapped and his most recent book is American Terroir. He grew up eating oysters in the steamy backwaters of rural Florida and now lives in the hills of Vermont with his wife and son.