Overview

A word of welcome to the culinary bliss of consuming one of the world's greatest delicacies. There has never been an oyster cookbook like this one. Guaranteed. It covers just about everything an oyster lover would care to learn about this delectable little devil. A great addition to your seafood cookbook collectionMouthwatering recipes range from simple grilled or champagne poached oysters to elegant appetizers and stews, fritters and fry. Accompanied by delightful and instructive illustrations, this unusual cookbook is likely to delight the special oyster lover in your life.Oysters have long been acclaimed to have the most wonderful effects on their consumer; and who are we to state otherwise. Archeologists are always finding prehistoric kitchen middens (garbage dumps) littered with oyster shells. One of the things defining such middens is the presence of oyster shells. I suppose that even cave men knew what was good for them. In fact, oysters have been cultivated by man for more than 2000 years.The continued love for oysters by our fellow men and women might even be construed to point to a natural selection of oyster eaters over those who don't eat oystersl ... So where would humanity be today without oysters?My motto: Eat Oysters and Love Longer Oysters are delicious, especially fresh on the half-shell, but there are also many mouth-watering dishes you can prepare to increase your enjoyment even more. After many years happily trying out new recipes, I was finally persuaded to pass on some of my favorites.

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9781469999920

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Alex Blackwell learned to love oysters from the perspective of child growing up on the coast, and then as a scientist. Alex is a marine biologist who fell so madly in love with oysters he had to share them with the world. So, in the 1980s, he started an oyster hatchery in Ireland, and promptly started delivering baby oysters to oyster farmers throughout Europe. You might consider him the father of whole colonies of delectable oysters that have now come of age and are ready for your enjoyment. Alex continued building his oyster business and bought oysters from all over Ireland shipping them off to oyster lovers in continental Europe. Alex also supplied the local restaurants with fresh oysters, striving to create a demand for what has since turned out to be a very popular culinary delight. When the restaurateurs sought advice on how to prepare oysters, the predecessor to this book was penned. Born in the ImagiNation(TM) a while back, Jonathan Mite was duely given credit, as it just felt right. It is hoped that through him you too will come to love oysters even more.

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