Pacifics. Kumamotos. Quilcines. Shigoku. Toten Bay Virginicas. This gorgeous cookbook by Cynthia Nims conveys the natural history, cultivation story, commercial history, and culinary tales of Pacific Coast oysters, along with lush scenic and food photography.
Included are shucking instructions and 30 recipes that range from a Northwest Hangtown Po-Boy to Ale-Battered Oysters and Chips, as well as beverage pairings for these flavorful bivalves.