Oyster Gastronomy is a must-have for every serious oyster lover. The book contains a variety of over 100 recipes from two World Gourmand Award-winning food writers Máirín Ui Chomáin & Michael O’Meara. The recipes focus on the versatility of oysters, whether you are looking for a new accompaniment to your oysters au naturel or a more complex recipe for barbecued, grilled or roasted oysters. The book highlights the benefits of the oyster as a low-fat, highly nutritious and healthy food. Learn about oyster cultivation history and practical know-how and tips.
Oyster Gastronomy was launched at the Clarenbridge Oyster Festival by Richard Donnelly, Aquaculture Business Planning Manager with BIM.
Richard Corrigan, chef /patron of Bentley’s Oyster Bar & Grill, London and Virginia Park Lodge, Co Cavan. describes Oyster Gastronomy as ‘a worthy tribute to this fabulous delicacy’ as well as doing ‘a wonderful job of demystifying the oyster as well as highlighting its incredible versatility’.
It’s a must-have for every serious oyster lover – whether just to have a new accompaniment to your oysters au naturel or a more complex recipe for barbecued, grilled or roasted oyster. As Máirín writes in her introduction ‘can I entice you to be a little more venturesome?’ Oysters are very versatile in their culinary uses and in these health-conscious times, the oyster remains an excellent source of zinc, iron, calcium and selenium as well as vitamins A and B making it a low-fat, highly nutritious and healthy food. And, of course, its sexy.
Oyster Gastronomy contains over 100 recipes featuring this exceptional seafood accompanied by stunning photography by Walter Pfeiffer and Michael O’Meara.
Award-winning food-writer Máirín Uí Chomáin and award-winning chef/author/photographer Michael O’Meara team up to offer a fresh take on today’s oyster gastronomy. They use their extensive knowledge, love and enthusiasm for the all things marine to do homage to the wonderfully versatile oyster.
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