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The Hog Island Oyster Lovers Cookbook: A Guide to Choosing and Savoring Oysters, with Over 40 Recipes

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AUTHOR Jairemarie Pomo
publisher Ten Speed Press
ISBN13 9781580087353
Publication Year 2007-05-01
LANGUAGE English
Number of Page 176
BINDING Hard Bound

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About the Book: The Hog Island Oyster Lovers Cookbook: A Guide to Choosing and Savoring Oysters, with Over 40 Recipes

Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVERS COOKBOOK demystifies these enigmatic bivalves and provides the insiders scoop on serving them at home as well as ordering them in an oyster bar.

The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Franciscos Ferry Building), as well as styled food shots. The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotters, Grand Central Oyster Bar, and the Four Seasons.ReviewsOne of the Best Cookbooks of the Year-7 x 7 Magazine"A roadie¬?s guide to oysters and their history . . . Pomo¬?s recipes are brimming with exciting and thoughtful ideas."-New York Times Summer Cookbook Review"An opus for oyster lovers."-San Francisco Chronicle"If your family vacation this summer takes you to oyster country, either ¬´Back East¬? or ¬´Out West,¬? carry this convenient volume with you."-Milwaukee Journal Sentinel"This book could be what legions of oyster fans who can¬?t get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for."-Baltimore Sun

About the Author: Jairemarie Pomo

JAIREMARIE POMO is chef-at-large for Hog Island Oyster Company and teaches oyster cooking classes in the San Francisco Bay Area. She also leads writing workshops out of her home in Inverness, California, just steps from Tomales Bay, where Hog Island oysters are grown.

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The Hog Island Oyster Lovers Cookbook: A Guide to Choosing and Savoring Oysters, with Over 40 Recipes

The Hog Island Oyster Lovers Cookbook: A Guide to Choosing and Savoring Oysters, with Over 40 Recipes

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