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The Joy of Oysters Paperback – February, 2001

by Lori McKean (Author), Bill Whitbeck (Author)
5.0 out of 5 stars 6 customer reviews
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Product Details

  • Paperback: 336 pages
  • Publisher: Speed Graphics; 1st edition (February 2001)
  • Language: English
  • ISBN-10: 1929258003
  • ISBN-13: 978-1929258000
  • Product Dimensions: 10 x 7 x 1 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #832,674 in Books (See Top 100 in Books)

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5.0 out of 5 starsExcellent Oyster Resource!!
By Amazon Customer VINE VOICE on July 29, 2009
Format: Paperback
Co-author, "Oyster Bill" Whitbeck, is one of the world's leading authorities on Oysters and a fixture on the Seattle food scene. His book combines great recipes with oyster related history, biology, culture, and geography. Recipes range from the authors' own to ones from famous restaurants like the Grand Central Oyster Bar in New York (a personal favorite). Their guide "Oyster Sensory Appreciation" provides a whole vocabulary for how to think about selecting and eating oysters. If you are someone who loves oysters and/or wants to learn more about them, you cannot go wrong with this book.
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5.0 out of 5 starsThe Joy of Oysters
By Edwin A Cohen on June 22, 2001
Format: Paperback
This is a delightful book just packed with information. There must be over 150 recipes lots of photos (b/w) History, producer location, Restaurants, and wine suggestion. I found one of the most interesting aspects of the book to be its west coast prospective. Bill and Lori are real oyster lovers and it shows. there's also a list of oyster festival. If I'm in Montana in September I know where I'll be. Great cookbook fun read.
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5.0 out of 5 starsLOVE this book!
By Wendy Perry on October 15, 2011
Format: Paperback
This is a great 'oyster read!' Great recipes too...my fav is the Cocktail Salsa...make it all the time when doing parties for my personal chef clients and it always gets RAVE reviews and peeps want the recipe...
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