By Rowan Jacobsen
“A wide-ranging, thorough, breezily written consultant to oysters as cuisine” (Boston Globe), A Geography of Oysters is the full consultant to knowing, serving, and savoring certainly one of North America’s so much scrumptious foods—an Amazon better of the yr 2007 selection.
In this passionate, playful, and imperative consultant, oyster aficionado Rowan Jacobsen takes readers on a tasty travel of the oysters of North the US. area by means of zone, he describes each one oyster’s visual appeal, style, foundation, and availability, in addition to explaining how oysters develop, find out how to shuck them with out wasting a finger, find out how to pair them with wine (not to say beer), and why they’re one of many few farmed seafoods which are solid for the earth in addition to right for you. full of really good recipes, maps, and pictures, plus lists of most sensible oyster eating places, manufacturers, and gala's, A Geography of Oysters is either pleasant analyzing and the consultant that oyster fans of all types were expecting.
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Additional info for A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
Meanwhile the best-preserved olives appeared mostly on the tables of the wealthier classes. Right up until the s workers on large estates in Sicily had the right to receive one litre of olive oil per month; their daily diet (at noon) consisted of a one-kilogram loaf of bread, one litre of wine, grams of cheese (usually ricotta) and a handful of olives. In the evening, they got grams of pasta cooked with wild greens. This was considered a desirable ration, since most farm labourers didn’t have pasta or bread as often as they wanted.
For recipe, see p. . Green olive salad, a Sicilian antipasto. For recipe, see p. . of the oil produced was used to make soap or for industrial purposes. The body of knowledge accumulated by the Romans was forgotten for at least eleven centuries. In Pier Vettori, an erudite Tuscan, once again established the precepts for making good oil, and it began to be produced in Provence and Tuscany. But high-quality oil was now a luxury product too expensive for everyday use by the peasantry. Elsewhere in Italy, especially Sicily, the techniques for producing good oil were utterly unknown.
Elsewhere in Italy, especially Sicily, the techniques for producing good oil were utterly unknown. Oil was pressed from olives harvested on the ground, contrary to the ancient Roman practice. It was stored in smelly goatskin bags, with the inevitable consequences! It was believed that olives that had been stored for a while gave the most oil, and so, after the harvest, the olives were left to pile up and ferment in a corner of the house, sprinkled with salt, while they awaited their turn at the press.
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen