Ode To Oysters Tasting Reviews PDF Download
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| Author | : Sadler House Publications |
| Publisher | : |
| Total Pages | : 72 |
| Release | : 2020-01-13 |
| Genre | : |
| ISBN | : 9781660008902 |
Download Ode to Oysters: Tasting Reviews Book in PDF, ePub and Kindle
Craft oysters are a sustainable and exciting trend in aquaculture. Whether you are new to eating raw oysters or you are already an enthusiastic oyster lover, this slim and portable volume can help you keep track of the oysters that knocked your socks off, as well as the ones that were fun to try just once. Throw this small, lightweight oyster notebook in your purse or jacket pocket and use its streamlined one-page reviews to make notes about details such as: tasting notes (briny, sweet, mineral, vegetal) size of both the oyster and the meat inside the arc of the taste, from nose to finish texture (we couldn't possibly list all the possibilities, but we give you eight to choose from!) pairings of either condiments or drinks or both details such as where the oyster came from, where you ate it, and the price notes for other random observations All of these are on numbered pages you can detail in a shortlist in the front. Refer back to it next time you see your oyster on a menu. You won't find intimidating flavor wheels here to bog you down. Check a few boxes, circle some stats, fill in some blanks, and you'll remember what types of oysters were most to your taste. See our "look inside" feature to find out if this oyster tasting journal is what you need to help you conquer the coast. At under $8, this handbook is the perfect gift idea for the oyster lover in your life.
| Author | : M. F. K. Fisher |
| Publisher | : Pickle Partners Publishing |
| Total Pages | : 105 |
| Release | : 2016-10-21 |
| Genre | : Cooking |
| ISBN | : 1787201260 |
Download Consider the Oyster Book in PDF, ePub and Kindle
M. F. K. Fisher, whom John Updike has called our “poet of the appetites,” here pays tribute to that most enigmatic of ocean creatures, the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel—and of the pearls sometimes found therein—Fisher describes her mother’s joy at encountering oyster loaf in a girls’ dorm in the 1890s, recalls her own initiation into the “strange cold succulence” of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve’s famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the “dreadful but exciting” life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose. “Consider the Oyster marks M. F. K. Fisher’s emergence as a storyteller so confident that she can maneuver a reader through a narrative in which recipes enhance instead of interrupt the reader’s attention to the tales. She approaches a recipe as a published dream or wish, and the stories she tells here...are also stories of the pleasures and disillusionments of dreams fulfilled.”—PATRICIA STORACE, The New York Review of Books “Since Lewis Carroll no one had written charmingly about that indecisively sexed bivalve until Mrs. Fisher came along with her Consider the Oyster. Surely this will stand for some time as the most judicious treatment in English.”—CLIFFTON FADIMAN
| Author | : Mark Kurlansky |
| Publisher | : Random House |
| Total Pages | : 338 |
| Release | : 2007-01-09 |
| Genre | : History |
| ISBN | : 1588365913 |
Download The Big Oyster Book in PDF, ePub and Kindle
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
| Author | : Katie Parla |
| Publisher | : Clarkson Potter |
| Total Pages | : 258 |
| Release | : 2016-03-29 |
| Genre | : Cooking |
| ISBN | : 0804187193 |
Download Tasting Rome Book in PDF, ePub and Kindle
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
| Author | : Jeremy Sewall |
| Publisher | : WW Norton |
| Total Pages | : 327 |
| Release | : 2017-03-28 |
| Genre | : Cooking |
| ISBN | : 0789260751 |
Download Oysters: A Celebration in the Raw Book in PDF, ePub and Kindle
For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In Oysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country’s most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival. Oysters: A Celebration in the Raw is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and ”merroir.” Oysters: A Celebration in the Raw concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind—a definitive visual companion to this iconic, much loved mollusk. Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea.
| Author | : Patrick McMurray |
| Publisher | : Firefly Books |
| Total Pages | : 256 |
| Release | : 2018 |
| Genre | : Cooking (Oysters) |
| ISBN | : 9780228101581 |
Download The Oyster Companion Book in PDF, ePub and Kindle
"In The Oyster Companion renowned expert Patrick McMurray takes readers down the path to oyster expertise and injury-free enjoyment. Patrick knows oysters. For him it was love at first taste as a sixteen-year-old busboy in Toronto and he's never looked back, going so far that he launched three restaurants where oysters take pride of place, and he holds two Guinness World Records for oyster shucking -- 38 in a minute, and 8,800 in an hour in a team of 10. In fact, he designed a bestselling oyster knife, the pistol grip Paddyshucker. Rich in history and lore, The Oyster Companion weaves together anecdotes from the author's experience as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse to ordering hard-to-get bivalves online."--
| Author | : Mourad Lahlou |
| Publisher | : Artisan |
| Total Pages | : 404 |
| Release | : 2016-06-28 |
| Genre | : Cooking |
| ISBN | : 1579654797 |
Download Mourad: New Moroccan Book in PDF, ePub and Kindle
A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
| Author | : Matt Moore |
| Publisher | : Houghton Mifflin |
| Total Pages | : 329 |
| Release | : 2020 |
| Genre | : Cooking |
| ISBN | : 0358187265 |
Download Serial Griller Book in PDF, ePub and Kindle
From the author ofSouth's Best Butts andA Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics--the Maillard reaction, which grill is best for you, and more--he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensabletips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches).Serial Griller is a serious and delicious exploration of how grilling is done all around America.
| Author | : Masahiro Urushido |
| Publisher | : Houghton Mifflin |
| Total Pages | : 297 |
| Release | : 2021 |
| Genre | : Cooking |
| ISBN | : 0358362024 |
Download The Japanese Art of the Cocktail Book in PDF, ePub and Kindle
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.
| Author | : Evan Funke |
| Publisher | : Chronicle Books |
| Total Pages | : 274 |
| Release | : 2019-09-24 |
| Genre | : Cooking |
| ISBN | : 1452173389 |
Download American Sfoglino Book in PDF, ePub and Kindle
*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY* "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino. A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book. Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes. Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
