The Essential Oyster
A Salty Appreciation of Taste and Temptation
Rowan Jacobsen
294 pages, 7 1/2 x 9 1/4
full-color photographs
October, 2016
Bloomsbury USA
A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since.
With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America’s top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America’s greatest oysters—the unique, the historically significant, the flat-out yummiest—The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn’t producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what’s captured—and celebrated—in these pages.
About the contributor(s):
Rowan Jacobson’s first book on oysters, A Geography of Oysters, won the James Beard Award in 2007 and helped trigger the oyster mania we now find ourselves in. He is the author of Apples of Uncommon Character, Fruitless Fall, The Living Shore, and American Terroir. He has written for The New York Times, Harper’s, Outside, Mother Jones, and others. He maintains the world’s two leading web sources on oysters: Oysterguide (for his opinions) and Oysterater (for everybody else’s). He lives in Vermont.
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