The Joy of Oysters: A Complete Guide to Sourcing, Shucking, Grilling, Broiling, and Frying

Bernstein (The Outdoor Kitchen) offers an illuminating guide to enjoying oysters. Recipes for such traditional dishes as deep-fried oysters, oyster po’boys, and oyster stuffing appear alongside new and refreshing methods of preparation including pickling and rolling. Classics such as oysters Rockefeller and oysters casino get new twists by noticeably omitting bread crumbs, while recipes for Indian-inspired fried oysters spiced with turmeric, coriander, cayenne, and cumin, and Brazilian oyster stew provide international flair. Alcohol pairings and appealing sauces also abound, including mignonette and watermelon salsa. Bernstein details how to grow oysters and offers advice on buying and storing them, including a list of reputable sources. Fascinating sidebars look at oysters in art and literature and myth, and bust both the idea of oysters as an aphrodisiac and the outdated “R” rule (“the idea that you should eat oysters only in months with an r—that is September-April”). This tasty primer will be an ideal gift for any oyster lover. Agent: Kitty Cowles, Cowles Agency. (June)