Description
Book SynopsisThis definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve.
Behold the oyster. Delicious, a little decadent, yet one of the healthiest things to eat, and now completely sustainable and easily available. And behold The Joy of Oysters, a smorgasbord of information, recipes, tips, stories, history, and everything else the oyster lover and the oyster curious could want to know.
Learn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r. But best of all, celebrate the joy of eating and cooking with oysters, whether on the half shell-try one of seven sauces to enhance them-to techniques for broiling, frying, roasting, steaming, pickling, and poaching.
Here's a classic Oysters Rockefeller, an irresistible Oyster Po'Boy, a delicious Oyster Stew. Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too.
And finally, discover the facts behind the oyster's reputation as an aphrodisiac.
Trade Review“They’ve been feeding people forever, but oysters are still intimidating to home cooks. Let’s hope that ends here. The Joy of Oysters not only tells the story of oysters, it also shows you how to shop for them and—most important—gives you the tools and the confidence to use these beautiful bivalves in your own kitchen.”—
Brad Leone, New York Times bestselling author and video host“Inside the ruffled, rocklike armor of an oyster’s shell hide endless stories: of biology, of ecology, of history, of art, of flavor, of recipes, and so much more. This book is, miraculously, the same, packed with everything an oyster lover could ever want—or need—to know.”—
Daniel Gritzer, culinary director, Serious Eats“The Joy of Oysters is an anthem for the perfect oyster. Whether you’re eating your first oyster (hurry up already!) or are an oyster lover like me, Nils’s book will teach you all you need to know about the oyster, including all the delicious ways to eat them!”—
Renee Erickson, chef and owner of the Walrus and the CarpenterTable of ContentsIntroduction
How to Buy Oysters
The Ultimate Guide to Shucking
Oyster Knives
Sauces for Raw Oysters 20 One-Ingredient Raw Oyster
Toppings That Aren’t Lemon
Juice or Tabasco
Oysters of the United States
Oysters Around the World
How to Grow an Oyster
Oysters Save the World
The Life Cycle of an Oyster
The Life Immobile
The Strategic Hermaphrodite
Beware the Spawn
Triploid Oysters
Killing the “R“ Rule
Pairing Oysters with Wine
Broiled OystersOysters RockefellerOysters CasinoOysters KilpatrickOysters with Garlic-Herb ButterDeviled OystersCreamy Parmesan OystersOysters with Cider CreamPesto OystersOysters with Creamy FennelOysters with Pickle ButterAngels on Horseback An Extremely Short
History of Oysters
Thomas Downing, Oyster King
of New York
Tabby Chic
The Bipartisan Bivalve
Oyster Plates
Oyster Pail
The Bard of Bivalve
Rumi, the Oyster Philosopher
Deep-Fried OystersPanfried OystersSauces for Fried OystersOyster Po’BoyThe Hangtown Fry Problem(and Four Solutions)Korean Oyster Fritters (Gul Jeon)Korean Oyster Pancakes(Gul Buchimgae)Indian-Inspired Fried OystersRolled OystersGrilled OystersSteaming Oysters Host a Roast
Poached OystersPickled Oysters Aphrodisiac?
Nacre Makers
10 Random Oyster Paintings
Oyster-Shell Nixtamalization
Why Do Some Vegans Eat Oysters?
Oyster SauceSauteed Oysters with Beurre BlancFresh Oyster DipOyster KinilawMexican Oyster CocktailOyster SpaghettiSteak and Oyster TartareSalmon and Oyster TartareJapanese Oyster Rice(Kaki Meshi)Brazilian Oyster Stew(Moqueca de Ostra)Oyster GumboOyster StewOyster CrackersOyster FricasseeIrish Beef and Oyster PieOyster StuffingBloody MerryGreen Oyster ShooterOyster Tomatini Acknowledgments
Resources
Index
