Oyster: A Gastronomic History

Oyster: A Gastronomic History delves into the profound impact of oysters on culinary arts, culture, and history, captivating chefs, artists, and writers throughout the ages. Organized by time periods and geographical locations, this book presents the oyster's influence through engaging anecdotes, enlightening scientific insights, and a diverse collection of visuals. Featuring 50 recipes that range from traditional country fare to innovative dishes from top restaurants worldwide, Oyster: A Gastronomic History is a rich tapestry of history, lore, and gastronomy, making it a must-have for food enthusiasts. With contributions from renowned figures like French chef Raymond Blanc and Sandy Ingber of Grand Central Oyster Bar, this book promises a delightful exploration of the oyster's role in shaping our culinary landscape. 256 pages