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A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North Americ
7,49 $US
Environ10,17 $C
État :
Entièrement neuf
Un livre neuf, non lu, non utilisé et en parfait état, sans aucune page manquante ni endommagée.
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Lieu : Buffalo, NY, États-Unis
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Numéro de l'objet eBay :305533352283
Dernière mise à jour : juil. 27, 2024 19:01:37 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- ISBN
- 9781596915480
- Book Title
- Geography of Oysters : the Connoisseur's Guide to Oyster Eating in North America
- Publisher
- Bloomsbury Publishing USA
- Item Length
- 8.2 in
- Publication Year
- 2008
- Format
- Trade Paperback
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.8 in
- Genre
- Nature, Cooking
- Topic
- Animals / Marine Life, General
- Item Weight
- 11.3 Oz
- Item Width
- 5.5 in
- Number of Pages
- 304 Pages
À propos de ce produit
Product Identifiers
Publisher
Bloomsbury Publishing USA
ISBN-10
159691548X
ISBN-13
9781596915480
eBay Product ID (ePID)
16038528525
Product Key Features
Book Title
Geography of Oysters : the Connoisseur's Guide to Oyster Eating in North America
Number of Pages
304 Pages
Language
English
Topic
Animals / Marine Life, General
Publication Year
2008
Illustrator
Yes
Genre
Nature, Cooking
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
11.3 Oz
Item Length
8.2 in
Item Width
5.5 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
22
TitleLeading
A
Reviews
"The most remarkable single-subject books to come along in a while...Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." -- Los Angeles Times "The ultimate macropedia for oysters." -- Publisher's Weekly (starred review) "Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." -- Wall Street Journal "Lively, lucid prose that should suck in even the most squeamish eaters." -- BN.com, The most remarkable single-subject book to come along in a while...Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide., "The most remarkable single-subject book to come along in a while…Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them…this book will improve your oyster eating immeasurably…There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." - Los Angeles Times "The ultimate macropedia for oysters." - Publishers Weekly (starred review) "Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." - Wall Street Journal "Lively, lucid prose that should suck in even the most squeamish eaters."- BN.com, "The most remarkable single-subject book to come along in a while...Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them...this book will improve your oyster eating immeasurably...There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." -- Los Angeles Times "The ultimate macropedia for oysters." -- Publishers Weekly (starred review) "Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." -- Wall Street Journal "Lively, lucid prose that should suck in even the most squeamish eaters." -- BN.com, "The most remarkable single-subject book to come along in a while…Jacobsen covers oysters inexhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them…this book will improve your oyster eating immeasurably…There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." -Los AngelesTimes"The ultimate macropedia for oysters." -Publishers Weekly (starred review)"Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." -Wall Street Journal"Lively, lucid prose that should suck in even the most squeamish eaters."-BN.com, "The most remarkable single-subject book to come along in a while…Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them…this book will improve your oyster eating immeasurably…There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide." -Los AngelesTimes "The ultimate macropedia for oysters." -Publishers Weekly (starred review) "Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen." -Wall Street Journal "Lively, lucid prose that should suck in even the most squeamish eaters."-BN.com, Whether enjoyed on the half-shell raw -- alive, actually -- or fried, stewed, baked or pickled, the oyster has an appeal that is unique and perfectly captured by food writer Rowan Jacobsen.
Dewey Decimal
641.6/94
Synopsis
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., "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.
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Great price, condition as described. Rather slow delivery , though (sixteen days), and the packaging would not be too secure for softcover books. I would buy from them again, but only hardcover books.
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