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* The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America.
* With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn.
* Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots.
* The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons.
JAIREMARIE POMO is chef-at-large for Hog Island Oyster Company and teaches oyster cooking classes in the San Francisco Bay Area. She also leads writing workshops out of her home in Inverness, California, just steps from Tomales Bay, where Hog Island oysters are grown.