Oyster (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
256
Utgivningsdatum
2015-10-06
Förlag
Abrams
Illustratör/Fotograf
100 colour and black-and-white illustrations
Illustrationer
100 colour and black-and-white illustrations
Dimensioner
228 x 177 x 25 mm
Vikt
770 g
Antal komponenter
1
ISBN
9781419719226

Oyster

A Gastronomic History (with Recipes)

av Drew Smith
Inbunden,  Engelska, 2015-10-06
254
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Drew Smith's Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature and politics from the dawn up time to the present day. Oysters have inspired chefs, painters and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organised the book around time periods and geographical locations, looking at the oyster's influence through colourful anecdotes, eye-opening scientific facts and a wide array of visuals. The book also includes fifty recipes--traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster "a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine."
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"If you like history and oysters, this is a must-read. Through Smith's storytelling and imagery, you will never look at an oyster quite the same way again. This book presents a sharp, educational, and intriguing look into the cultural past and present of oysters throughout the world." --April Bloomfield, The Spotted Pig, The Breslin, and the John Dory Oyster Bar "Drew Smith's Oyster satisfies on so many levels. It is rich in history, lore, recipes, fascinating images--in short, a delicious book from start to finish." --Sandy Ingber, Grand Central Oyster Bar "A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and, of course, lovemaking and cuisine." --Raymond Blanc, Brasserie Blanc and Le Manoir aux Quat'Saisons

Övrig information

Drew Smith is former editor of The Good Food Guide, which was a number one bestseller for ten years. He has been a restaurant writer for the Guardian and has won the Glenfiddich award, which recognises outstanding food and drink writing, three times. Smith has written extensively on food and cooking including his much-acclaimed series of books on supermarket foods, Good Food and on restaurant cooking, Modern Cooking. He lives in London.

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