An expert shows us the world inside the half-shell.
Oysters are sexy. But outside of their mythic power as aphrodisiacs, what else do people really know about them? Consider the Oyster is a compendium of information — often practical, sometimes poetic — offering everything from detailed descriptions of the most popular varieties to the science of aquaculture that brings oysters to our tables. Oyster purveyor, restaurateur, and champion shucker, Patrick McMurray takes a connoisseur’s global approach as he reveals the characteristics, history, and versatility of this alluring bivalve.
Consider the Oyster is rich in history and lore, with anecdotes from McMurray’s experiences and ideas for great ways to serve and enjoy these delicious shellfish. McMurray gives us a new vocabulary to describe the taste and texture of our favourite oyster and describes how to shuck oysters with finesse (and a minimum of personal injury!). He takes us to the best oyster bars the world over and to meet the people who grow and export, from the coast of Scotland to New Zealand and everywhere in between. With recipes, maps, vintage print advertisements and menus, and stunning colour photographs throughout, Consider the Oyster will delight expert and novice shuckers alike.