A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America on Amazon™

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A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America

Regular Price: $16.00 |

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Customer Review

Fantastically thorough book about oysters
I love oysters. I don't know why, but I just do. Every now and then I get strong cravings and I just have to have them. I also have a lot of books about oysters because of it. "Consider the oyster" a great book, and others. But they are all mainly cook books with very little detail about the oyster, where it comes from and it's history.This book is incredibly well written, witty at times and very informative. You can learn how oysters are farmed and their various techniques. Things I didn't even find on wiki. I learned how they get to harden those shells. I purchased some Carlsbad Blondes, and those shells would just snap in half. Terrible oysters. I know why because of the book.I'm not sure how the author did it, but it seems he has had the incredible opportunity to sample a great many oysters. I can see his tax return $1000 spent as "research" for his book. What a great way to do research. Upon one of the authors great descriptions, I ordered...
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December 11, 2007 (Montpelier, VT) | Helpful Votes: 24 | Rating: 5

Geograpy of Oysters
This book was one I bought as a potential reference book, however once i picked it up I just kept reading it. This is far from a dry review of oysters it is funny and insightful. My oyster vocabulary has blossomed.Three friends have requested that I stop talking about oysters and buy them a copy for their birthdays.It tells about the oysters and then how to get them delivered to your door for dinner. I love this book.
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September 17, 2007 (Shelter Island, ny) | Helpful Votes: 17 | Rating: 5

Slurp o licious
Jacobsen has turned the art of eating oysters to a higher level.You can't wait to finish the book so you can start trying out his great recommendations. Whether you're an oyster novice, blindly feeling your way around the oysters beds, or, a seasoned connoisseur, this book is a must read. Great work Rowan!!
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September 10, 2007 | Helpful Votes: 15 | Rating: 5

Product Description

“A wide-ranging, thorough, breezily written guide to oysters as cuisine” (Boston Globe), A Geography of Oysters is the complete guide to understanding, serving, and savoring one of North America’s most delicious foods—an Amazon Best of the Year 2007 selection.

In this passionate, playful, and 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 fabulous 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.

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Crown Prince Natural Smoked Oysters in Pure Olive Oil, 3-Ounce (Pack of 9)

Regular Price: ~~$31.68~~ | Price with discount: $25.65 | You Save: $6.03 (19%)

Product Details

Excellent source of protein and iron
Pack of nine, 3-ounce cans with pull-top lids (total of 27 ounces)
Contains 0.47 grams of omega-3; Gluten free
Pack of nine, 3-Ounce (Total of 27-Ounce)
Naturally wood smoked; hand packed in pure cold pressed olive oil
From sustainably managed fisheries; product of South Korea

This item is eligible for FREE SHIPPING

Sale Price: $25.65You Save $6.03 (19%)

Customer Review

Crown Prince Smoked Oysters in Olive Oil
I discovered these little oysters from S. Korea 2 years ago. After searching everywhere near me for oysters that were not from China, which I did try and they were absolutely terrible. I used to live in S. Korea and know they were very strict about mercury years before we got wise. I have not been disappointed with these oysters yet, they are delicious. Thanks, Amazon for making things available with the convenience of shopping without burning gas trying to find items that are NOT from China. China has violated our standards time and again, plus their products are inferior. (Imported landfill)
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June 10, 2011 (Copperhill, TN United States) | Helpful Votes: 14 | Rating: 5

Very nice product: combines good taste with healthfulness
This thing here is full of nutritional goodness (google for its nutritional profile, minerals: it's simply great, a saver: a lot of zinc, for example: there's nothing else quite like that). And then, usually the stuff that's healthful tastes awful -- but smoked oysters are very tasty, and in addition, this kind comes in olive oil, that's also healthful). A can holds one serving and is perfect for lunch (has 0.45 gram of Omega-3s too -- less than sardines and about an average amount in a can of tuna). Also, while Crown Prince sardines come in armoured tins that can't be opened by simple mortals, oysters, for some reason, come in very manageable tins. It's clear five stars we've got here.Btw, buy them locally, not here (I get them in Trader Joe's for two-twenty-nine a pop, which is about twenty bucks for nine, which is much less than here -- and you don't have to buy nine of them to get this price).All in all, very highly recommended, great stuff.
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September 7, 2011 | Helpful Votes: 10 | Rating: 5

crown prince smoked oysters in olive oil
i was very impressed with the quality of these oysters. they are not the overcooked variety that you often get. the texture and flavor is great. will definitely buy again!
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March 11, 2011 | Helpful Votes: 6 | Rating: 5

Product Description

Our Smoked Oysters are naturally smoked over oak and are packed in pure olive oil. These delicious oysters are harvested in South Korea and are considered to be of the highest quality available. They provide an excellent source of protein and iron. Smoked Oysters are perfect for appetizers, sandwiches, pizza or straight out of the can. Top to learn more

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The Big Oyster: History on the Half Shell

Regular Price: $16.00 |

Customer Review

Product Description

“Part treatise, part miscellany, unfailingly entertaining.”
–The New York Times

“A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
–Rocky Mountain News

Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.
For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.

Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.

“Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”
–Los Angeles Times Book Review

“Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”
–The Wall Street Journal

“Kurlansky packs his breezy book with terrific anecdotes.”
–Entertainment Weekly

“Magnificent . . . a towering accomplishment.”
–Associated Press
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Delicious history...
BIG OYSTER is Kurlansky's latest food-themed history (following his previous COD and SALT). It differs from his previous books in several ways, but still serves up a tasty morsel.Although the title and cover suggest that the book is about oysters, it's actually a history of New York city--the choices and, in particular, the (hindsight-only) mistakes in handling the environment that transformed Manhattan island and its surroundings from pastoral beauty to modern Gotham. Today, New York is the very totem, the very image of "city". This is how it got that way--through the eyes of the oyster.As a book, it's an interesting read. Kurlansky's scholarship and research are excellent and we get telling anecdotes and solid detail throughout. The titular bivalve, though, sometimes goes missing from sections or has only a peripheral connection to much of the text. At the end the author notes that the book was adapted from Sunday supplement articles and it feels stretched...
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April 11, 2006 (San Jose, CA United States) | Helpful Votes: 27 | Rating: 4

A half shell of "delicious"
Mark Kurlansky has a knack for writing about meaningful food histories ("Cod" and "Salt" precede his new book, "The Big Oyster") and much of his new work is as fun as the others. Kurlansky offers a somewhat zig-zagging tale of the forward march of the oyster, most of it revolving around the history of New York.Who would have thought that a writer could fill 280 pages of prose related to this delectable bivalve? Well, the answer is that while the author does tell much about the oyster there are many oysterless pages in evidence, somewhat stretched out by accompanying recipes. "The Big Oyster" is a book that is often in search of itself. It occasionally gets sidetracked in telling about the growth of New York, resulting in the unfortunate oyster sometimes getting pushed off to the side. However, Kurlansky is at his best when he gives reference to Oyster houses, floating wharves and markets and how the oyster became such a staple of both rich and poor. The demise of the New...
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March 18, 2006 (Old Greenwich, Ct. USA) | Helpful Votes: 37 | Rating: 3

Half an oyster loaf
I wish I could be more positive about a history of one of my favorite foods. I eat oysters on the half shell whenever I'm near a coast, I make oyster stew regularly, every Christmas my turkey gets oyster dressing ... So I'm partial to oysters. And I'm partial to Kurlansky, too. I thought both "Salt" and "Cod" were examples of great writing, not just great food writing; great because they took mundane subjects and turned them into interesting literature. "The Big Oyster" could have done the same thing for bivalves.Why doesn't it get more than three stars? Too many mistakes. Some are little, quibbling mistakes, like his claim that the word "ecology" was not in use in 1891; Ernst Haeckel coined the term in 1869, and it was in widespread scientific use by the end of the 19th C. Others are more significant mistakes, like attributing invention of the telegraph to "Samuel T. Morse," and giving the same Morse credit for sending the first transatlantic telegram from...
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October 21, 2006 (Cedar Rapids, IA USA) | Helpful Votes: 22 | Rating: 3

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Crown Prince Whole Boiled Oysters;8-Ounce Cans (Pack of 12)

Regular Price: ~~$42.36~~ | Price with discount: $32.58 | You Save: $9.78 (23%)

Product Details

Gluten free; good source of protein and iron; low fat
From sustainably managed fisheries; product of China or South Korea
Case of twelve, 8-ounce cans with pull-top lids (total of 96 ounces)
Packed in water
Great for stews and chowders

This item is eligible for FREE SHIPPING

Sale Price: $32.58You Save $9.78 (23%)

Customer Review

Tasty as a snack or to cook
I never thought I'd be into boiled oysters, but I recently ate at a good restaurant where they served an oyster dish made with oysters from a can (I know this because they made certain to tell me they couldn't control the oyster size, sometimes they're very small, sometimes very big). It was a simple yet tasty dish, and I would not have guessed the oysters were from a can.I then decided to try to reproduce the dish, and ordered these and a set of the Roland's boiled oysters. As it turns out, I haven't yet used these in cooking, but I've had these as snacks several times. They're actually good straight out of the can, just salty enough, and if you add some condiments (e.g. Wan Ja Shan hot steak sauce) it's like eating real food - a perfect snack when you want something more than a snack but not quite a meal.I prefer these to the Roland's boiled oysters in a can... not much difference in the contents, but these are cheaper and don't require a can opener to open.
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June 16, 2009 (Austin, TX USA) | Helpful Votes: 8 | Rating: 5

Great Price!
Excellent product, Fast shipping, and a Great price. I use these to make oyster stew. I've used fresh oysters before, and I like these much better. They have a stronger oyster flavor that I prefer to use for making the stew. They are only about $2.00 a can when purchased in the 12 pack here on Amazon. In my grocery store they are $3.00 a can, so I love the fact that they are 33% cheaper buying on Amazon, plus delievred to my house! I've purchased them on the auto-delivery plan, and they arrive every 2 months with free shipping. Great Deal!
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February 16, 2011 (Orinda, CA USA) | Helpful Votes: 5 | Rating: 5

Excellent product
I use this product to make oyster stew. I was buying it at Whole Foods, but I get a much better deal buying them by the case at Amazon. I make oyster stew a few times a week -- none of the cans are going to waste. I hate to sound like a shill for the company, but I've never had a problem with any Crown Prince product. I also use their clam juice a lot. For canned or bottled sea food products, the only brand I might like a little better is Bar Harbor.
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November 1, 2010 | Helpful Votes: 4 | Rating: 5

Product Description

Sustainably grown and harvested in the open ocean, our Whole Boiled Oysters are fully cooked and ready to use in your favorite stew, chowder or stuffing recipe. Clean and fresh tasting, our whole boiled Oysters are packed in water in convenient ring-pull cans. They are free of grit and provide a good source of protein. Top to learn more

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Sex, Death and Oysters: A Half-Shell Lover's World Tour

Regular Price: $16.95 |

Customer Review

Another Hit for Robb Walsh
Robb Walsh's latest book, "Sex, Death & Oysters," confirms my growing conviction that he is the Bill Bryson of food writers. Funny, informative, full of insight and personal adventure, the book is, as its subtitle states, a "half-shell lover's world tour." Walsh, the restaurant critic of the Houston Press and author of "The Texas Cowboy Cookbook" takes us to the great oysters regions of the world -- Galveston Bay in Texas, Apalachicola Bay in Florida, the Pacific Northwest, the coast of Louisiana, Galway Bay in Ireland, England's Thames Estuary, Cancale, France, among others.Everywhere he travels Walsh approaches his molluscan subject in the manner of his previous work, be it Texas barbecue, cowboy cooking or Tex-Mex. That is, food in the context of a region's culture, its identity and social history, as well as the food itself and how to prepare it. He visits with restaurateurs, he talks to experts and people in the business of oyster culture, he goes to festivals, he...
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January 27, 2009 (Houston TX) | Helpful Votes: 22 | Rating: 5

Fun and Adventure on the Half Shell
If you agree with the lyrical dining philosophy put forth by the king of saltwater pursuits himself, Jimmy Buffett, "Give me oysters and beer, for dinner every day of the year, and I'll feel fine," then you will absolutely love this book. However, if you are more of the "turf" set and less of the "surf" set, Robb Walsh's dogged pursuit into the fascinating world of oysters might be lost on you. Since I am definitely of the "surf" set myself, I found myself enjoying this fun read immensely. I highly recommend picking this one up for a final summer beach read, as you will find as I did, that nothing compares with kicking back in a beach chair, listening to the ocean waves, and vicariously eating your way through the oyster universe with this passionate food journalist. He will have you laughing out loud and rooting him on as he goes from qualifying for the 15 dozen Wall of Fame at New Orleans' Acme's Oyster House, to an enlightening interview with a 9th generation Connecticut...
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September 1, 2009 (Florida, of course) | Helpful Votes: 1 | Rating: 5

Good read for the foodie and oyster lover
This book is the perfect mix of pleasure reading and scientific information. Walsh takes his readers on a world-wide oyster tasting tour. He shares his experiences meeting oyster farmers of every kind, and describes (in detail) tasting different oyster varieties in so many locations. Every time you read this book you will find your mouth watering and making reservations for your nearest raw bar!
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June 22, 2011 (Boston, MA) | Helpful Votes: 0 | Rating: 5

Product Description

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 oystersraw, 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 expeditiona 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.

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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 Parsons Top to learn more

BUY Sex, Death and Oysters: A Half-Shell Lover's World Tour

Reese Colossal Smoked Oysters, 3.7-Ounce Cans (Pack of 10)

Regular Price: ~~$27.99~~ |
Price with discount: $24.90 | You Save: $3.09 (11%)

Product Details

Reese has been providing quality fish products for over 30 years
Our expertise in this area guarantees outstanding quality and complete variety

This item is eligible for FREE SHIPPING

Sale Price: $24.90You Save $3.09 (11%)

Customer Review

If you like smoked oysters, you'll love these
Okay, sure, you have to be a little careful opening them and pouring off the oil. Big whoop.They are so scrumptious, and especially on a salad, it's hard to understand why anyone would not love them.If one has no taste for oysters, well, d-oh!Otherwise, they are great.
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June 9, 2010 (Southern Pines, NC, USA) | Helpful Votes: 7 | Rating: 5

Excellent Product & Good Price
Great price and very good smoked oysters. I love the large size! My third re-order.
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June 3, 2010 (Tyler, TX USA) | Helpful Votes: 6 | Rating: 5

Superb taste! Try them on a...
Consistently excellent smoked oysters. Try them on a Rosemary & Olive Oil Triscuit. I prefer the colossal because they fit on a cracker easier.
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October 21, 2009 | Helpful Votes: 6 | Rating: 5

Product Description

Fancy cherry wood in cottonseed oil. Easy open can. Farm raised smoked oysters. Product of China. Top to learn more

BUY Reese Colossal Smoked Oysters, 3.7-Ounce Cans (Pack of 10)

Oysters

Oysters suffering from the condition often have trouble reproducing, which could have worrisome implications for oyster populations and the species further up the food chain that depend on them. A team of scientists led by Dr. Peter Roopnarine of the California Academy of Sciences says that oysters in the Gulf contain higher concentrations of the heavy metals found in crude oil now than they did before the spill. This study is just the start of a broader effort to understand the impacts of heavy metals on Gulf ecosystems: the team is planning to conduct a similar analysis of mussels, and hopes to model the potential impacts of the spill on the Gulf food web. It's yet another piece of bad news for Louisiana's oystermen, who are still struggling to recover from the double whammy of Katrina and the BP spill, and faced with consumers afraid to eat the oysters they do manage to harvest. The findings are particularly troubling in light of past studies indicating that the combination of heavy metal pollution and warmer temperatures is especially deadly for oysters &mdash. Scientists don't yet know how trace metals like those found in the oysters move through food chains, or what effects they could have on high-level consumers, including people. As if eyeless shrimp , toxic beaches , and dead dolphins weren't bad enough, a new study suggests that Gulf oysters are also in trouble. It's also bad news for the state's economy, which reaped around $300 million from oyster sales in good years before the spill.

Mother Jones ran a story headlined: “Two Years After the Oil Spill, Gulf Oysters Are Full of Heavy Metals . ” The April 20 article expressed concern for the poor Louisiana oystermen who were out of work thanks to the tragedy–and the perception... But the market for oysters from the unaffected parts of the Gulf slumped due to consumer fears created by headlines like:”Gulf Oysters Full of Heavy Metals. Given the fecal contamination problem in Tomales Bay where San Francisco oysters are harvested, why hasn’t there been a headline in Mother Jones like, “Pacific Oysters Are Still Full of Shit. Mother Jones claims to care about the livelihoods of poor oyster fishermen–and then it destroys the market for their oysters for the sake of a sensational headline. (For the record, Tomales Bay oyster companies pay a lot of money to depurate their oysters to remove the fecal contamination.

The Army Corps of Engineers has proposed an oyster restoration plan, which enjoys the support of the Chesapeake Bay Foundation. Oysters rank among Virginia's most acclaimed residents. Although oysters have staged a comeback recently &mdash. We prefer our oysters on the half shell either with cocktail sauce or with just a squirt from a lemon, and washed down with a Virginia white.

The Lafayette River site will become the oysters' permanent home, featuring a new oyster bed to help keep the bay clean. "I learned that oysters are extremely helpful to the environment, and they really help the Chesapeake Bay, and they actually clean the water. NORFOLK, Va. (WAVY) - An oyster relocation program is underway in Norfolk.

Oysters News

Legislation affects oyster research, fishing obstructions

BATON ROUGE — Two bills that would quintuple the size of oyster research locally and extend funding for the removal of underwater obstructions are pending debate in the House of Representatives. The proposals were unanimously passed following House
The Oyster Connection

by Dr. Heather Deese and Catherine Schmitt Say the word “oyster” and most people will think of the Chesapeake Bay or Lousiana. But Maine has oysters, too, and the expertise that has developed over the last 40 years of Maine's evolving oyster industry
Oyster safety is focus of regulators

By Benjamin Alexander-Bloch, The Times-Picayune While the rules for Gulf of Mexico oyster refrigeration likely won't change much come May 1, the US Food and Drug Administration is expected to clamp down much more stringently on regulations enacted over