Oyster Book on Food Republic Online
Tuesday September 06, 2016

Oyster Book on Food Republic Online

Food Republic features photographs and taste profiles of 12 oysters from Oysters: A Celebration in the Raw by Jeremy Sewall and Marion Lear Swaybill.

"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... 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."

The article is available here: 12 Oysters You Should Know

Authors

Oysters

A Celebration in the Raw

By

Winner of the 2017 Readable Feast People's Choice Cookbook of the Year

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.

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