Oysters: A Culinary Celebration
by Joan Reardon

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Summary of Oysters: A Culinary Celebration

The recipes concentrate on traditional American cuisine, but also include adventurous side trips to the Caribbean, Europe, and Asia:

* Appetizers-beyond nine sauces for the half shell, such classics as Rockefeller and Casino, as well as canapes and finger foods

* Soups-a classic bisque, four chowders, and twenty others *salads and sides-from an intriguing Nicoise update or a traditional mousse to five ways to pair oysters with potatoes

* Breads and pastries-for breakfast, lunch, and light dinners, three dozen sandwiches, pancakes, crepes, breads, and pastries

* Entres-croquettes and fritters, stir-fries and sautes; but also dozens of dishes with oyster highlights.

This is the only book solely dedicated to the popular and delicious oyster. It will delight every oyster lover.

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