By Rowan Jacobsen
“A wide-ranging, thorough, breezily written advisor to oysters as cuisine” (Boston Globe), A Geography of Oysters is the full consultant to figuring out, serving, and savoring one in every of North America’s so much scrumptious foods—an Amazon better of the 12 months 2007 selection.
In this passionate, playful, and quintessential advisor, oyster aficionado Rowan Jacobsen takes readers on a tasty journey of the oysters of North the United States. area via area, he describes every one oyster’s visual appeal, taste, beginning, and availability, in addition to explaining how oysters develop, the way to shuck them with no wasting a finger, the right way to pair them with wine (not to say beer), and why they’re one of many few farmed seafoods which are solid for the earth in addition to best for you. choked with great recipes, maps, and pictures, plus lists of best oyster eating places, manufacturers, and fairs, A Geography of Oysters is either pleasant interpreting and the consultant that oyster enthusiasts of all types were looking forward to.
Read or Download A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America PDF
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Extra resources for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
Example text
Add the chorizo de Bilbao and cook for another 2 minutes. Add the rice wine, beef stock, and oregano. Simmer for 15 to 20 minutes to marry the flavors. Season with salt and pepper. Ladle the soup into bowls, sprinkle soup with croutons, and serve immediately. qxd 8/21/06 1:59 PM Page 50 CHICKEN AND RICE PORRIDGE ARROZ CALDO Arroz caldo bears a Spanish name that translates into “rice soup,” but this dish is 100 percent Chinese in origin and directly descended from congee. Most Filipinos know arroz caldo (also called pospas or lugaw) as a thick, hearty rice porridge heavily infused with ginger and flavored with stewed chicken.
Finally place 2 pieces of shrimp on top of the herbs. Fold the bottom edge of the crêpe over the row of filling and tightly roll up the crêpe. Secure the spring roll closed by tying a chive around the center. The two ends of the roll will stay open. Place the spring roll on a platter and continue this procedure with the remaining crêpes. Serve with traditional Lumpia Sariwa dipping sauce (page 20), a store-bought chili sauce, or the Hoisin-Tamarind Glaze (page 145). qxd 8/21/06 1:56 PM Page 43 SPICED ANCHOVY CRISPS PRITONG DILIS Teeming off the miles of Philippine coastline are tiny anchovies called dilis that are dried and eaten the way all good pulutan finger food should be enjoyed—with plenty of beer to wash it down.
Simmer over low heat for 15 minutes. Remove the mushrooms, ginger, bay leaf, and chile from the broth, discarding all but the mushrooms. Cut off and discard the mushroom stems. Slice the tender caps into thin strips and return to the pot. Make the soup: Add the sliced fresh mushrooms, garlic, tomato, vinegar, soy sauce, and pepper. Simmer for 10 minutes until the mushrooms are tender. Ladle the soup into bowls and serve with the calamansi. qxd 8/21/06 1:59 PM Page 49 BREAD AND CHORIZO SOUP S O PA D E PA N A L A D I A B L A Full of caramelized onion flavor, this bread soup bears a strong resemblance to French onion soup; added character is lent by chorizo de Bilbao, a semicured sausage heavily seasoned with paprika, which gives the soup a spicy piquant element.
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen
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