A Complete Guide to Sourcing, Shucking, Grilling, Broiling, and Frying by Nils Berstein

Dive into the ultimate oyster lover’s handbook with this engaging and comprehensive guide from acclaimed food writer Nils Bernstein. Whether you’re a seasoned aficionado or just curious about these briny bivalves, this book serves up everything you need to know, from choosing the freshest oysters to mastering a variety of cooking techniques.

Discover how to source, store, shuck, and serve oysters with confidence, and learn why the old rule about eating oysters only in months with an “r” is no longer relevant. The heart of the book features approachable, flavorful recipes, from oysters on the half shell with creative sauces to classics like Oysters Rockefeller, Oyster Po’Boys, and rich Oyster Stew. You’ll also find global inspirations, including Japanese Oyster Rice, Irish Beef and Oyster Pie, Filipino Kinilaw, and Korean Oyster Fritters, plus fun additions like oyster shooters.

Packed with practical tips, fascinating history and trivia, and a celebration of the oyster’s unique appeal (aphrodisiac reputation included), this is both a cookbook and a joyful tribute to one of the world’s most beloved seafoods.

• 200 Pages

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