The Essential Oyster: A Salty Appreciation of Taste and Temptation - Tapa dura

A gastronomic inventory of America's oysters, meticulously distinguishing among the dozens of varieties that diners encounter . . . Jacobsen manages to illustrate the unique appearance, occurrence, shapes, colors, scents, and flavors of oysters hailing from each separate reef bordering American shores. He realizes all this through his exceptional command of language and his ability to resonate with the human passions of the oystermen he meets on his journeys from the Gulf of Maine to the Gulf of Mexico to Puget Sound. A remarkable, essential addition to any food collection. (starred review Booklist)

With oysters looking and tasting completely different in every cove and bay, Rowan Jacobsen guides us through the array of choices with authority, verve, and charm. The Essential Oyster is a rare pearl. (Mark Kurlansky, author of COD and THE BIG OYSTER)

From dedicated oyster aficionado Rowan Jacobsen, a book for all the oyster lovers in the world! A wealth of fun and information. (Sandy Ingber, Executive Chef, Grand Central Oyster Bar)

Rowan Jacobsen is one of the best writers reporting on, and thinking about, food today. Period. (Michael Ruhlman, author of THE SOUL OF A CHEF and RATIO)

[A] verbally and visually succulent book . . . Jacobsen may leave noncoastal readers drooling with jealousy, but vicarious oyster slurping is better than none. (Kirkus Reviews)

A dazzling book about the best bivalves of our time . . . Rowan Jacobsen is to oysters what a sommelier is to wine--minus the pretense . . . There are more than 300 different oysters in North America, and in Mr. Jacobsen we have an expert guide. (Wall Street Journal)

No matter how well you may know a subject, when Rowan Jacobsen writes about it you'll find illuminating and fascinating new information. Luckily for us, oysters are one of his specialties. (Seattle Times)

Chart[s] the oyster's resounding comeback and provide guidance to diners facing down an embarrassment of bivalves. (The Wall Street Journal)

You'll find everything you ever wanted to know about oysters in Rowan Jacobsen's new book, 'The Essential Oyster: A Salty Appreciation of Taste and Temptation.' (New London Day)

If you've ever wanted a story to leap off the page of a book, this is that book . . . Rowan Jacobsen, who has written not one, but two acclaimed, encyclopedic books about oysters, the industry and where to find the best ones, is helping that dream come true. (Miami Herald)