Sex, Death and Oysters: A Half-Shell Lover's World Tour [Paperback]

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Amazon Best in the Month, January 2009: Once called "the Indiana Jones of food writers," Texan Robb Walsh has designed a cult of devoted readers who've ridden shotgun with him on his obsessive culinary adventures--from the quest to the perfect cup of coffee, to barbecue battles, to Dr. Pepper bootleggers. Who better then to look at a five-year quest in search of the perfect oyster, "the world's most profitable aphrodisiac," than the James Beard Award-winning author, who hangs his hat because the restaurant critic for The Houston Press and contains written several books, including Are You Currently Really Going to Eat That? and The Tex-Mex Cookbook. Sex, Death, and Oysters: A Half-Shell Lover's World Tour chronicles a global culinary road trip that can take Walsh from his local Galveston Bay to the coasts of North America, and on Ireland, England, and France. Fact-filled and laced throughout along with his wry humor, Walsh recounts the hundreds of oysters shucked and prepared in myriad ways, and supplies a fascinating history that goes past the expected, revealing coastal rivalries, recipes, shucking tips, and what things to drink with your oyster. --Brad Thomas Parsons --This text refers on the Hardcover edition.

Food writer Walsh (Tex-Mex Cookbook) catches the oyster-eating bug while over a reporting assignment in Galveston Bay, Tex. Writing at first regarding the Texas coastal environment, he seeks to understand the bacterial perils of eating fresh raw mollusks. En route, he becomes a lover and defensive champion of Crassostrea virginica, the truly amazing American oyster, that is harvested primarily for the eastern and Gulf coasts. He works his way from New Orleans to The big apple City, comparing variations in oyster quality and flavor from water to water and—importantly—season to season. Broader species sampling requires traveling the Pacific Northwest, then crossing the Atlantic to Ireland, England and France. Along the best way Walsh covers molluscan history, trade and aquaculture. Ample oyster facts, figures and literary lore flesh out the sunday paper that sometimes discloses surprising and sophisticated economic and social connections between mollusk demand and supply possibly at others is really a slightly by-the-numbers food history. He lists the oyster bars visited inside course in the book—along using a several recipes—which will whet the appetites of aficionados. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers for the Hardcover edition.