Oyster Gastronomy

Description

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.