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 into the culture of one of the world’s oldest delicacies. Walsh’s through-the-looking-glass adventure 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, the Pacific, and the Gulf coasts of the U.S., as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters raw, roasted, barbecued, and baked all for the sake of making a fair comparison. He also considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, microbrews in the Pacific Northwest, and tequila in Texas.
Sex, Death and Oysters is a record of a gastronomic adventure with illustrations and recipes a fascinating collection of the most exciting, instructive, poignant, and just plain weird experiences on a trip into the world of the most beloved and feared of all seafoods.
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Amazon Best of the Month, January 2009: Once called "the Indiana Jones of food writers," Texan Robb Walsh has developed a cult of devoted readers who have ridden shotgun with him on his obsessive culinary adventures--from the quest for the perfect cup of coffee, to barbecue battles, to Dr. Pepper bootleggers. Who better then to take 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 as the restaurant critic for The Houston Press and has written several books, including Are You 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 takes Walsh from his local Galveston Bay to the coasts of North America, and off to Ireland, England, and France. Fact-filled and laced throughout with his wry humor, Walsh recounts the hundreds of oysters shucked and prepared in myriad ways, and offers a fascinating history that goes beyond the expected, revealing coastal rivalries, recipes, shucking tips, and what to drink with your oyster. --Brad Thomas ParsonsFrom the Author:
Every year when oyster season rolls around, I wish I was still researching this book. I don't miss the deadline, but I do miss having an excuse to fly around the world eating oysters. There is a gallery of photos I took while researching the book. The images are organized by chapter so you can follow along. To see the slideshow, go to my website and click on the blue button titled "Oyster Moments."
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Book Description Counterpoint, 2009. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P111582434573
Book Description Counterpoint, 2009. Hardcover. Book Condition: New. Brand New!. Bookseller Inventory # VIB1582434573