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Displaying 1 to 10 of 209

The big oyster : history on the half shell

by:Kurlansky, Mark

Before New York City was the Big Apple, it could have been called the Big Oyster. Author Kurlansky tells the remarkable story of the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, Gotham's most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city's congested waterways. Filled with cultural, historical, and culinary insight, from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America's environmentalist movement, here are the stories behind Peter Stuyvesant's peg leg and Robert Fulton's "Folly"; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico's; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; and even "Diamond" Jim Brady.--From publisher description.

Editions:19  Date:2006 - 2011

Book

Shellfish

Presents illustrated techniques and recipes for preparing different shellfish.

Editions:5  Date:1982 - 1984  Genre(s):Cookbooks

Book

Consider the oyster

by:Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992

"M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods--the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose." http://catdir.loc.gov/catdir/description/hol054/88061169.html.

Editions:28  Date:1941 - 2016  Genre(s):Cookbooks, Cookbooks

Book

The big oyster : [history on the half shell]

by:Kurlansky, Mark

The author takes an insightful look at the influence of the oyster on four centuries of New York history, culture, economics, and culinary trends.

Editions:11  Date:2006  Genre(s):History, Sound recordings

Audiobook

A geography of oysters : the connoisseur's guide to oyster eating in North America

by:Jacobsen, Rowan

"In this indispensable guide, oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you. Packed with recipes, maps, and photos, plus lists of top oyster restaurants, producers, and festivals, A Geography of Oysters is both delightful reading and the guide that oyster lovers of all kinds have been waiting for."--Jacket.

Editions:6  Date:2007 - 2010

Book

Oysters : a culinary celebration

by:Reardon, Joan, 1930-

Rarely has a cookbook so thoroughly addressed its subject in such charming detail. Joan Reardon has uncovered not only every creative recipe for preparing oysters, but every elusive fact and helpful hint. In addition, the pages of this book are sprinkled with quotations from famous oyster lovers throughout the ages, from Shakespeare to Julia Child. The color identification section, displaying photographs of North America's most distinctive oysters, and its glossary defining dozens of varieties, allows anyone to order with confidence and authority in any restaurant or oyster bar. With erudition and elegance, Reardon provides over 185 recipes, old and new, featuring traditional American cuisine as well as adventurous side trips to the Caribbean, Europe, and Asia. The recipes span the spectrum for every course of a meal. The variety of flavor and style will enable any cook to celebrate this most tender and delicate seafood.--From publisher description.

Editions:6  Date:1984 - 2004  Genre(s):Cookbooks, Cookbooks

Book

Simply shellfish : quick and easy recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, squid, and sides

by:Pendleton, Leslie Glover

Editions:4  Date:2006 - 2014  Genre(s):Cookbooks, Cookbooks

Book

Sex, death & oysters : a half-shell lover's world tour

by:Walsh, Robb, 1952-

When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey of discovery into the culture of one of the world?s oldest delicacy, and adventure that takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world?s most profitable aphrodisiac. On the Atlantic, Pacific, and Gulf coasts of the United States, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters?raw, roasted, barbecued, and baked. He also carefully considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, and tequila in Texas. Sex, Death and Oysters is a record of a gastronomic expedition?a fascinating collection of the most exciting, instructive, and just plain weird experiences on a journey into the world of the most beloved and feared of all seafoods.

Editions:4  Date:2008 - 2010

Book

Oysters : a connoisseur's guide & cookbook

by:Williams, Lonnie

Editions:3  Date:1987 - 1990  Genre(s):Cookbooks, Cookbooks

Book

The mussel cookbook

by:Hurlburt, S

Editions:3  Date:1977  Genre(s):Cookbooks, Cookbooks

Book

Displaying 1 to 10 of 209