Oysters: A Culinary Celebration

Oysters: A Culinary Celebration
by Joan Reardon

Oysters: A Culinary Celebration
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Book Summary Information

Author: Joan Reardon
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Format: Illustrated
Published: 2000-03-01
ISBN: 1558219447
Number of pages: 264
Publisher: The Lyons Press

Book Reviews of Oysters: A Culinary Celebration

Book Review: A wonderful book on oysters!
Summary: 5 Stars

This is a book written by a woman in love with oysters, and her love can be contagious, through her luscious recipes and well written interesting commentary.

Each of 185 recipes brings out yet another facet of these succulent savory delights. She starts with oysters on the half shell, with lemon and black pepper, and quickly introduces 6 sauces for raw oysters: Mignonete, Spiced Chili Sauce, Tomato and Horseradish, Dill, Remoulade, and Remoulade -New Orleans Style.

It gets better, as Oysters with a Splash are accented with citrus and vinegar, and are served with iced vodka. The naked oysters get covered as Spinach-Oyster Rolls with Mustard Sauce, or beneath a creamed mushroom sauce as Oysters Forestiere.

There are canape recipes, 20 oyster soups, 6 salads, numerous vegetables even grace the oyster's presence. They are deep fried, stir-fried, sauteed, baked, and broiled-grilled. This leads up to over 20 main courses, with such oyster preparations as Polenta Torta, Conchiglie, Hangtown Fry, Turkey Croquettes, Oies, Stuffing, and with the Noble Oyster accompanied by even Veal Rouladens, Scallops, sole and in Jambalaya.

Rarely does a "Single Ingredient" cookbook reach such excellence in simple clear instructions, and a selection of recipes that nost home cooks can readily make and enjoy.

If you have wondered of ways to serve oysters, or are just curious about this delicacy, buy this book now, and get cookin!

Summary of Oysters: A Culinary Celebration

The two hundred delectable recipes herein are just the appetizer: Rarely has a cookbook so thoroughly addressed a subject in such charming detail. Joan Reardon has uncovered delicious and creative recipes and elusive fact and helpful hint. These tidbits make Oysters much more than a cookbook, but a true cooking companion to be savored cover-to-cover. And with more than seventy-five quotes by literary lions from Shakespeare to Thurber--as well as gourmands such as Waverly Root and Julia Child--it's even something of a Quotable Oyster; and with a color-identification section, it's also a valuable field guide.

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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