By Rowan Jacobsen
“A wide-ranging, thorough, breezily written consultant to oysters as cuisine” (Boston Globe), A Geography of Oysters is the full consultant to knowing, serving, and savoring one in all North America’s so much scrumptious foods—an Amazon better of the 12 months 2007 selection.
In this passionate, playful, and critical advisor, oyster aficionado Rowan Jacobsen takes readers on a tasty journey of the oysters of North the USA. sector by means of area, he describes each one oyster’s visual appeal, taste, beginning, and availability, in addition to explaining how oysters develop, the right way to 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. jam-packed with awesome recipes, maps, and pictures, plus lists of best oyster eating places, manufacturers, and fairs, A Geography of Oysters is either pleasant examining and the advisor that oyster fanatics of every kind were awaiting.
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Additional info for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
Butter, melted 1 pt. strawberries, hulled and sliced Mix ingredients, except strawberries, together in a small mixing bowl; press firmly into the bottom of a lightly greased, 9" springform pan. Pour filling onto crust; bake at 300 degrees for one hour and 15 minutes. Cover and refrigerate 4 hours before serving. Top with strawberries. Makes 12 servings. Filling: 4 eggs 2 t. lemon juice 1 t. vanilla extract 4 8-oz. pkgs. cream cheese, softened 1 c. sugar Blend cream cheese until creamy; gradually add sugar, blending well.
Makes 3 to 4 dozen. A cookie exchange is a great way to enjoy lots of different cookies! Invite 12 friends to bring a dozen of their favorite cookies for swapping. ) After choosing cookies from everyone’s plate, you’ll each go home with 12 different yummy cookies! 39 Sugared Marble Cookies Liz Wilmot Honeoye Falls, NY A melt-in-your-mouth cookie! 1 c. shortening 1 c. sugar 1-1/4 t. vanilla extract 1-1/4 t. almond extract 1 egg 2 c. all-purpose flour 1/2 t. salt 1/2 t. baking soda 1/2 t. cream of tartar 1-oz.
Flaked coconut 8-oz. pkg. cream cheese, softened 14-oz. can sweetened condensed milk 16-oz. container frozen whipped topping, thawed 2 9-inch deep-dish pie crusts, baked Garnish: caramel ice cream topping Melt butter in a 10" skillet; add pecans and coconut, stirring frequently, until coconut is golden. In a mixing bowl, blend cream cheese and milk together; fold in whipped topping. Spread a quarter of the mixture into each pie crust; drizzle caramel topping on top. Sprinkle a quarter of the coconut and pecan mixture over each pie; repeat layers.
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen