About the Book
For centuries, oysters have had the power to delight and sustain, inspiring writers and artists, lowly cooks and four-star chefs, and everyone in between. Oysters brings readers the first wide-ranging visual exploration of this humble shellfish, incorporating original photography from one of New England's most celebrated oyster farms, portrait-style shots of a cross-section of North American oysters, and celebrated portrayals of oysters in the arts, alongside a lively and informative text. An introduction by award- winning chef Jeremy Sewall, drawing on his New England lineage and his position in the new wave of oyster pioneers, frames this survey. Divided into four parts, Oysters is an introduction for the novice and a celebration for the aficionado. Part One is a primer on the who, what, when, and where of oyster farming, tasting, and shucking, with illustrative maps and step-by-step photographs. In Part Two, readers encounter in-depth profiles of oystermen, including fourth-generation New Englanders, aquaculture pioneers, and resilient farmers along the Louisiana coast. Part Three offers an unparalleled look at more than fifty varieties of North American oyster-from New England, the Pacific Northwest, California, the Gulf Coast, the Chesapeake Bay, and Canada-with exquisite photography of the interior and exterior of each type, accompanied by flavor profiles and merroir. The book concludes with a brief and engaging history of oysters, a look at the myths that surround the shellfish, and iconic imagery that celebrate the beauty of oysters. The only book of its kind, 'Oysters' is the definitive visual companion to this iconic food. Overflowing with original photography and charming anecdotes, it will serve as the perfect companion for foodies, amateur chefs, and lovers of art, history, and the sea. AUTHORS: Jeremy Sewall is a James Beard Awardnominated chef and restaurateur based in Boston. Marion Lear Swaybill is an Emmy awardwinning television producer and writer. Scott Snider is an accomplished natural history filmmaker who has contributed to National Geographic, the Discovery Channel, and the National Park Service, among many others. He founded the photography and film studio Half Moon Productions in 2001. Over 150 colour photos
Table of Contents:
Table of Contents Author's Note Introduction Chapter 1: About Oysters Chapter 2: Oystermen Chapter 3: Simply Oysters Chapter 4: Oyster Stories Notes Glossary Resources Acknowledgments Index
About the Author :
Jeremy Sewall is an award-winning chef and restaurateur based in Boston and two-time James Beard Award nominee. Trained at the Culinary Institute of America, he has cooked in kitchens around the globe, focusing on seasonal ingredients and his New England food heritage. His restaurants Lineage, Eastern Standard, Island Creek Oyster Bar, and Row 34 have received accolades from New York Times, Esquire, Gourmet and The Boston Globe, among others.
Review :
AWARDS 2016 Holiday gift guide selection -- Mic 2016 Holiday gift guide selection -- Parade 2016 Address gift guide selection-- The Boston Guide 2016 Holiday gift guide selection -- Foster's Daily Democrat PRAISE FOR OYSTERS "Oysters are back, and luckily writer Marion Lear Swaybill and Chef Jeremy Sewall are here to celebrate one of the few food groups chefs are happy to leave alone, knowing they are best eaten cold and raw"--Eli Zabar, New York's neighborhood grocer "Reveals everything you wanted to know about the shellfish."--The New York Times "If you know someone who considers the world their oyster, is obsessed with seafood or other aphrodisiacs, this book is for them." --Parade "Chef Jeremy Sewall and journalist Marion Lear Swaybill present historical anecdotes and plenty of quotable factoids, plus information on growing cycles and growers, and tasting notes on 54 varieties." --The Wall Street Journal "A beautiful volume featuring oysters as art, along with descriptions of how different oysters are raised, how they taste, as well as suggestions for serving them at home." --Forbes "Features pretty portraits of oysters and oyster farms, plus briefings on bivalve prep."--The Boston Globe "If oysters are an aphrodisiac, let this beautiful book speak volumes." -- Mic "Gorgeous oyster centerfolds." -- Tasting Table "One can only say, 'About time!' It is a delight to have a book that treats this beloved mollusk from every possible standpoint. It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw. We've long been awaiting a volume such as this. The marvelous photographic gallery, revealing the character of each of dozens of oyster varieties, would by itself be enough, but this is ever so much more. Truly a pearl." -- Nach Waxman, Founding Partner of Kitchen Arts & Letters "Marion Lear Swaybill wanted to make an ode to oysters that was as much a guidebook as an art book celebrating their inherent beauty. With Boston chef Jeremy Sewall, she wrote Oysters: A Celebration in the Raw ... They worked with dozens of oysters farmers and photographer Scott Snider to produce a beautiful yet compact ode to more than 50 varietals and the history, lore, art and science behind them."--Food Matters, Austin American Statesman "Though many have a fondness for oysters, Chef Jeremy Sewall and writer Marion Lear Swaybill gush with an outright passion in this love letter to the beloved bivalve. Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you're in good hands."-- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm "Then comes the main course: 100 pages of close-up photography. Dozens of opened oysters get the treatment, which consists of two large photos that focus on the swirls, ridges and gooey guts of the interior, as well as the beautiful and intricate patterns of the outer shell. Wildlife cinematographer Scott Snider shoots them all stunningly against a black background, giving them the eerie appearance of mollusks lost in space."--Publishers Weekly "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art."--Barton Seaver, author of the best-selling For Cod and Country: Simple, Delicious, Sustainable Cooking "If you love eating oysters but know little about all the various East Coast, Gulf Coast and West Coast varieties, then we've got a handy reference for you ... Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves...you'll find more than 200 pages brimming with beautifully photographed oysters, their origins and flavor profiles, as well as helpful insights on the history and current revival of oyster farming in America."--Food Republic "A gorgeous look at this popular and delicate mollusk, from decadent history, to modern oyster farming, to many varieties and their unique properties."--Omnivoracious "I have to admit that I am not an oyster enthusiast and couldn't imagine how you could have an entire book devoted to the subject. What a revelation! The book is not only a comprehensive encyclopedia of oysters but you've included the history and provenance as well as a look at the passionate people who are working to restore oysters to a sustainable place in American cuisine. Oysters may or may not be an aphrodisiac but they clearly inspire passion among its devotees."--Chris Fennimore, Producer/Host, QED Cooks, Pittsburgh "Mollusk-lovers rejoice! Jeremy Sewall and Marion Lear Swaybill dive into the depths for an expansive exploration of the beloved bivalve."--Boston Chefs "This is a good general reference book on oysters, just not for the home cook."--The Manhattan Book Review
