This gorgeous cookbook conveys the natural history, cultivation story, commercial history and culinary tales of the oyster. A wonderful local-farming success story, the book includes shucking instructions and 30 recipes. The author, a trained chef and food expert, comments on best beverage pairings to bring out the "oh!" in oysters. And since oysters are grown and harvested in some of the most beautiful places on earth, the book is lush with scenic, as well as food, photography.
Cynthia Nims is a cookbook author and culinary consultant focused on food, beverages and travel. She studied cuisine in France, earning the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in Paris and Burgundy. She is the author of 15 cookbooks and served on the editorial team for Modernist Cuisine.