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Book Description: The two hundred delectable recipes herein are just the appetizer: Rarely has a cookbook so thoroughly addressed a subject in such charming detail. Joan Reardon has uncovered delicious and creative recipes and elusive fact and helpful hint. These tidbits make Oysters much more than a cookbook, but a true cooking companion to be savored cover to cover. And with more than seventy five quotes by literary lions from Shakespeare to Thurber as well as gourmands such as Waverly Root and Julia Child it's even something of a Quotable Oyster; and with a color identification section, it's also a valuable field guide. The recipes concentrate on traditional American cuisine, but also include adventurous side trips to the Caribbean, Europe, and Asia: Appetizers beyond nine sauces for the half shell, such classics as Rockefeller and Casino, as well as canapes and finger foods Soups a classic bisque, four chowders, and twenty others salads and sides from an intriguing Nicoise update or a traditional mousse to five ways to pair oysters with potatoes Breads and pastries for breakfast, lunch, and light dinners, three dozen sandwiches, pancakes, crepes, breads, and pastries Entres croquettes and fritters, stir fries and sautes; but also dozens of dishes with oyster highlights. This is the only book solely dedicated to the popular and delicious oyster. It will delight every oyster lover.

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