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. 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.
When two of Ireland's award-winning food writers and stalwart seafood champions come together to write a book about the noble oyster, you know it's going to be worthwhile. Mairin Ui Chomain and Michael O'Meara explore and reveal the potential of this most iconic of shellfish. The raw beauty of the oyster and of its natural habitat is perfectly captured in images by Michael and by
the late Walter Pfeiffer.
Oyster Gastronomy is a worthy tribute to this fabulous delicacy. Mairin Ui Chomain and Michael O'Meara have done a wonderful job of demystifying the oyster as well as highlighting its incredible versatility.
RICHARD CORRIGAN - Chef/patron
Corrigan Restaurants Bentley's Oyster Bar & Grill, Corrigan's Mayfair, Virginia Park Lodge
CLIODHNA PRENDERGAST Foodwriter - The Sunday Times
Oyster Gastronomy successfully encapsulates the Irish oyster as the world-class delicacy that it is.
This wondrous collection of oyster recipes, cultivation history, and practical know-how should
delight any oyster enthusiast looking to expand their expertise.
JULIE QIU Oyster Sommelier & Blogger - In A Half Shell
