Easy to Get Oysters: A Raw and Unfiltered Visual Guide
by Jeremy Sewall
Overview :
For centuries, oysters have had the power to delight and sustain, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. As much a feast for the eyes as for the taste buds, oysters also have a rich history. In Oysters, Marion Lear Swaybill conducts a wide-ranging visual exploration of this humble shellfish, incorporating original photography from one of New England?s most celebrated oyster farms, ?portrait? shots of nearly fifty varieties of oyster, and celebrated portrayals of oysters in the arts, alongside a lively and informative text. Acclaimed chef Jeremy Sewall frames this exploration, drawing on his New England lineage and his position in the new wave of oyster pioneers. Divided into four parts, Oysters acts as both an introduction for the novice and a celebration for the aficionado. Part One is a primer on the who, what, when, and where of oyster farming, tasting, and shucking, with illustrative maps and step-by-step
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