My wife and I spend a lot of time vacationing on the coast of Washington State, and one of the local visitor bureaus was recently bragging about a Washington author's oyster cookbook, so when I found it in the library 500 miles away, I was surprised, and immediately checked it out to...check it out.
Nims provides a great deal of information on the history, biology, and cultivation of oysters, and the many ways they can be prepared. In my years in the restaurant business, I think I've tried most of them, but there are always a few new twists to be found. I think a few of the tips and recipes she showcased may end up on my personal menu pretty soon.
To rewrite an old cliché, there are two types of oyster eaters; those who enjoy the fresh taste of the sea, and the delicate texture of a newly shucked oyster, and those who enjoy smothering the oyster with enough other distractions to ensure that they can forget they're actually eating one.
Come to think of it, there are a number of foods people regard that way.
Nims, however, is of the first sort, and in most of the recipes the ingredients are simply there to enhance in subtle ways the experience of slurping a succulent oyster. Raw oysters with mignonettes, relishes and granites, baked, grilled and smoked oysters, fried and sautéed, steamed and poached, they're all here.
I think a copy of this book may make its way to my kitchen shelves pretty soon.
2 comments:
One of these days I need to have time to focus on oysters to see why people love them raw. I'm told to dunk them in sauce and don't chew and I don't see what's to appreciate if all you are doing is slurping down a lugey in sauce.
One of these days I need to have time to focus on oysters to see why people love them raw. I'm told to dunk them in sauce and don't chew and I don't see what's to appreciate if all you are doing is slurping down a lugey in sauce.
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