Oysters: A Celebration in the Raw

For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. InOysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country's most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival.

Publisher Marketing: Marion Lear Swaybill is an Emmy award-winning television producer, writer, and pioneering media executive. As Director of Program Acquisitions at PBS station WNET, (1981-1989), Swaybill was on the cutting edge of the food-on-television revolution, introducing New York public television audiences to luminary chefs including Madhur Jaffrey, Lidia Bastianach, Martin Yan, Jacques Pepin, Britain's memorable "Two Fat Ladies" and many others. A cook as well as a writer, her recipes have appeared in the "Great Cooks Guide" series (Random House) and New England's "Sound Magazine." 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. Scott Snider is an award-winning natural history filmmaker whose work takes him around the world as an accomplished underwater, long lens, and macro cinematographer. Scott has over 45 major credits for National Geographic, PBS Nature, Discovery Channel, Animal Planet, the National Park Service and others. He is the founder of Half Moon Productions, a film and photography studio based in Charleston, South Carolina. Table of Contents : Table of Contents Author's Note Introduction Chapter 1: About Oysters Chapter 2: Oystermen Chapter 3: Simply Oysters Chapter 4: Oyster Stories Notes Glossary Resources Acknowledgments Index Brief Description : "A comprehensive visual celebration of one of the sea's most delicious and fascinating creatures, featuring lush original photography, practical guidelines, and historical anecdotes"-- Review Quotes : 2016 Holiday gift guide selection--Parade Review Quotes : 2016 Address gift guide selection--The Boston Guide Review Quotes : 2016 Holiday gift guide selection--Foster's Daily Democrat Review Quotes : Reveals everything you wanted to know about the shellfish--The New York Times Review Quotes : If you know someone who considers the world their oyster, is obsessed with seafood or other aphrodisiacs, this book is for them.--Parade Review Quotes : 2016 Holiday gift guide selection--Mic Review Quotes : 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 Publisher Marketing : Oysters: A Celebration in the Raw is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and "merroir." Oysters: A Celebration in the Raw concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind--a definitive visual companion to this iconic, much loved mollusk. Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea. Review Citations: Publishers Weekly 10/31/2016 (EAN 9780789212498, Hardcover) Contributor Bio: Sewall, Jeremy 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. Contributor Bio: Swaybill, Marion Lear Marion Lear Swaybill is an Emmy award-winning television producer, writer, and pioneering media executive. As Director of Program Acquisitions at PBS station WNET, (1981-1989), Swaybill was on the cutting edge of the food-on-television revolution, introducing New York public television audiences to luminary chefs including Madhur Jaffrey, Lidia Bastianach, Martin Yan, Jacques Pepin, Britain's memorable "Two Fat Ladies" and many others. A cook as well as a writer, her recipes have appeared in the "Great Cooks Guide" series (Random House) and New England's "Sound Magazine." Contributor Bio: Snider, Scott Scott Snider is an award-winning natural history filmmaker whose work takes him around the world as an accomplished underwater, long lens, and macro cinematographer. Scott has over 45 major credits for National Geographic, PBS Nature, Discovery Channel, Animal Planet, the National Park Service and others. He is the founder of Half Moon Productions, a film and photography studio based in Charleston, South Carolina.

Format: Hardcover | Pages: 216 | Publication Date: 2016-11-01