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9780789212498

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It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw [...] Truly a pearl. --Nach Waxman, Founding Partner, Kitchen Arts & Letters [Chef] Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion [Lear Swaybill] 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 and coauthor of The New England Kitchen: Fresh Takes on Seasonal Recipes 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, both the oyster and this book. --Barton Seaver, chef, restauranteur, and author including the best-selling Cod and Country: Simple, Delicious, Sustainable Cooking

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 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 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 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 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. The forthcoming book Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves, from where they grow and how they taste to their greater purpose in sustaining a healthy ecosystem. Its authors include the Emmy-winning television producer and writer Marion Lear Swaybill and the James Beard Award--nominated Boston chef Jeremy Sewall, with photographs by award-winning filmmaker and cinematographer Scott Snider. In the book, 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

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 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 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 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 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. The forthcoming book Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves, from where they grow and how they taste to their greater purpose in sustaining a healthy ecosystem. Its authors include the Emmy-winning television producer and writer Marion Lear Swaybill and the James Beard Award--nominated Boston chef Jeremy Sewall, with photographs by award-winning filmmaker and cinematographer Scott Snider. In the book, 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 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

Author Information

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.

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