The two hundred delectable recipes herein are just the appetizer: Rarely has a cookbook so thoroughly addressed a subject in such charming detail. Joan Reardon has uncovered delicious and creative recipes and elusive fact and helpful hint. These tidbits make Oysters much more than a cookbook, but a true cooking companion to be savored cover-to-cover. And with more than seventy-five quotes by literary lions from Shakespeare to Thurber--as well as gourmands such as Waverly Root and Julia Child--it's even something of a Quotable Oyster; and with a color-identification section, it's also a valuable field guide.
The recipes concentrate on traditional American cuisine, but also include adventurous side trips to the Caribbean, Europe, and Asia:
* Appetizers-beyond nine sauces for the half shell, such classics as Rockefeller and Casino, as well as canapes and finger foods
* Soups-a classic bisque, four chowders, and twenty others *salads and sides-from an intriguing Nicoise update or a traditional mousse to five ways to pair oysters with potatoes
* Breads and pastries-for breakfast, lunch, and light dinners, three dozen sandwiches, pancakes, crepes, breads, and pastries
* Entres-croquettes and fritters, stir-fries and sautes; but also dozens of dishes with oyster highlights.
This is the only book solely dedicated to the popular and delicious oyster. It will delight every oyster lover.