Oyster: A Gastronomic History

More than just a seafood staple, the oyster takes center stage in this rich, fascinating exploration of culture, cuisine, and history. Tracing its influence from ancient times to the modern table, this book dives deep into the oyster’s surprising role in art, literature, politics, and the environment—with stories that are as layered and briny as the subject itself.

Organized by era and region, it weaves together colorful anecdotes, scientific insights, and striking visuals. Alongside its engaging narrative are fifty recipes ranging from rustic classics to refined dishes by world-class chefs. As celebrated by Grand Central Oyster Bar’s Sandy Ingber and praised by French chef Raymond Blanc, this book is a flavorful tribute to one of the world’s most enduring and storied delicacies.

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