In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you. Packed with fabulous recipes, maps, and photos, plus lists of top oyster restaurants, producers, and festivals, A Geography of Oystersis both delightful reading and the guide that oyster lovers of all kinds have been waiting for.
Rowan Jacobsenis the managing editor ofThe Art of Eatingand a frequent contributor to the magazine, for which he has written on subjects including wasabi, umami, lobsters, and mead. He is also the author ofChocolate Unwrapped.He grew up eating oysters in the steamy backwaters of rural Florida and now lives in the hills of Vermont with his wife and son.