The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oys...
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The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oys...
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Standort: El Dorado, Kansas, USA
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eBay-Artikelnr.:167437699285
Artikelmerkmale
- Artikelzustand
- Release Year
- 2007
- ISBN
- 9781580087353
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1580087353
ISBN-13
9781580087353
eBay Product ID (ePID)
49205308
Product Key Features
Book Title
Hog Island Oyster Lover's Cookbook : a Guide to Choosing and Savoring Oysters, with over 40 Recipes
Number of Pages
176 Pages
Language
English
Topic
Animals / Marine Life, Specific Ingredients / Seafood, Regional & Ethnic / American / California Style, Regional & Ethnic / American / Southern States, Specific Ingredients / General
Publication Year
2007
Illustrator
Yes
Genre
Nature, Cooking
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
23.4 Oz
Item Length
8.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2006-037613
TitleLeading
The
Dewey Edition
22
Photographed by
Beisch, Leigh, Anderson, Ed
Dewey Decimal
641.6/94
Synopsis
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 LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's 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 Francisco's 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 Trotter's, Grand Central Oyster Bar, and the Four Seasons. Reviews One 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, 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 LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's 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 Francisco's 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 Trotter's, Grand Central Oyster Bar, and the Four Seasons. Reviews One 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, 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 LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's 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 Francisco's 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 Trotter's, 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, From America's premier oyster company comes a treasury of oyster recipes and lore, including an engaging history of the trade and classic and contemporary oyster dishes contributed by top chefs from around the country. Full color throughout, with an identification section.
LC Classification Number
TX754.O98P66 2007
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99,2% positive Bewertungen•166 Tsd. Artikel verkauft
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Dieser Artikel (1)
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- e***a (361)- Bewertung vom Käufer.Letzter MonatBestätigter KaufAs described, well packed, and arrived quickly.
- 4***u (46)- Bewertung vom Käufer.Letzter MonatBestätigter KaufArrived quickly, good condition, good price. Would buy from again! A+
- y***t (968)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThank you
- t***4 (83)- Bewertung vom Käufer.Letzter MonatBestätigter KaufLooks great! Thank you