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.
A Celebration in the Raw
A comprehensive visual celebration of one of the sea’s most delicious and fascinating creatures, featuring lush original photography, practical guidelines, and historical anecdotes
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. In Oysters: 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 art 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 place in the forefront of the oyster revival.
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.