Oysters: Recipes that Bring Home a Taste of the Sea
For those who love or appreciate having oysters as an appetizer or a meal, Cynthia Nims’ Oysters is a nice addition to their cookbook collection. Besides the many recipes we find all the information we need to know about oysters: their history, biology, oyster hatcheries and growing regions on both coasts. This is an extensive introduction that includes the story of oyster bar culture, buying and storing and, of course, shucking, as well as nicely illustrated pages and descriptions of the five major types of oysters we grow and consume. The recipes are in four chapters: raw; baked and grilled; fried and sautéed; and steamed and poached.
Each chapter conveniently starts with a list of recipes in that chapter. Not so conveniently for many recipes you need to page back and forth a page as layout is not cook-friendly as aesthetics dictated photo illustrations next to the recipes. Recipes are not hard to follow with good instructions and many with nice professional photo illustrations.
Although we have many recipes to choose from, quite a number are accompaniments to oysters, such as mignonettes and granité. There is even a recipe to make your own oyster crackers. Index is nicely cross referenced.
|Page Count||145 pages|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|