The Joy of Oysters: A Complete Guide to Sourcing, Shucking, Grilling, Broiling, and Frying

This is an enthusiastic and thoughtful guide to choosing and consuming oysters, written by a food journalist raised on the shores of Puget Sound–where they cultivate an oyster or two. Nils Bernstein is the kind of person who says, “there’s a reason you rarely hear the phrase ‘leftover oysters.’” Before turning to the fifty recipes he includes, Bernstein shows you How to buy oysters, whether right at the oyster farm or from a fishmonger How to shuck oysters, including using the side method, the French method, and the clean method How to choose an oyster knife, with consideration for your preferred shucking method How to differentiate oysters from around the world and understand that environment is often more important that species to their taste and texture The recipes themselves include everything from sauces for oysters eaten on the halfshell to familiar American standards like oysters Rockefeller. And since oysters are eaten worldwide, you will also find the likes of oysters Kilpat