By Rowan Jacobsen
“A wide-ranging, thorough, breezily written consultant to oysters as cuisine” (Boston Globe), A Geography of Oysters is the entire consultant to knowing, serving, and savoring considered one of North America’s such a lot scrumptious foods—an Amazon better of the yr 2007 selection.
In this passionate, playful, and imperative consultant, oyster aficionado Rowan Jacobsen takes readers on a tasty travel of the oysters of North the United States. sector through sector, he describes every one oyster’s visual appeal, style, foundation, and availability, in addition to explaining how oysters develop, how one can shuck them with out 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 strong for the earth in addition to right for you. filled with excellent recipes, maps, and photographs, plus lists of most sensible oyster eating places, manufacturers, and fairs, A Geography of Oysters is either pleasant examining and the consultant that oyster enthusiasts 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
Buying whole seeds, roasting them, and grinding them gets the maximum flavor possible. Ground coriander is acceptable; just be sure to use it soon after buying, as its flavor diminishes over time. CARDAMOM Sold as whole pod or ground, this intensely aromatic seasoning is common in Middle Eastern, Indian, and Scandinavian cuisines. Its multifaceted flavor gives it extensive uses in both savory and sweet applications. For this recipe, buy whole pods and toast and freshly grind them. indd 38 5/20/10 5:21:42 PM 4/29/13 1:38 PM (RAY) (Text) Title:FW-Flavorful Job:05-19405 Job:05-19405 Title:FW-Cook’s Book of Intense Kitchen Flavors #175 Dtp:216 Page:38 Kitchen Flavors age:38 T I MELESS W I T H A T WIS T “THE SAL ACIOUS PAR T Y” R ECIP E Savory Shortbread Normally, butter and sugar are shortbread’s reliable headliners, but in this combination, the spice blend waits in the wings as the understudy.
For flavorful seasoning, use powders. Use a mild pepper such as poblano for a mild heat, jalapeño for more heat, and habañero to blow the lid off of a dish. To add a bit of spice, mince a fresh chile pepper and cook it with other aromatic vegetables such as onion and garlic. COCONUT Fresh coconut is not as sweet as the processed variety. Coconut milk, sold in cans in most grocery stores, is a traditional base for Thai cooking. To increase the coconut impact in this combination, use coconut milk as a sauce component, as well as flaked coconut as a garnish.
Indd 62 5/20/10 6:10:09 PM 4/29/13 1:38 PM (RAY) Title:FW-Flavorful Job:05-19405 Job:05-19405 Title:FW-Cook’s Book of Intense Kitchen Flavors #175 Dtp:216 Page:62 Kitchen Flavors age:62 UNEXP ECT ED P LEA SURE S “I nT ER P L AY OF InT EnsIT Y” R ECIP E Braised Duck with a Lift Braised dishes are great for entertaining because most of the work takes place at the front end. Serve this with risotto or mashed potatoes for a satisfying meal. 4 duck legs and thighs (legs and thighs typically sold together as 1 piece) Preheat oven to 275°F (140°C, or gas mark 1).
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen