This book is designed to make you a more savvy and satisfied eater of oysters. It’s divided into three parts. The first, “Mastering Oysters,” gives you context. While it’s possible to know nothing about oysters and still enjoy them, your experience will be greatly enriched by background knowledge. It’s like attending a painting exhibition. Instinctive reactions are important, but most people get more out of an exhibit by reading the accompanying texts and understanding something about the artist, the materials, the movement, and the vocabulary others use to discuss it. Think of an oyster as a minor work of art; knowing something about where it came from, how it came to be, and how it might be described will give meaning to your meal.
The second part, “The Oyster Appellations of North America,” provides a guide to the 132 most commonly encountered oysters. It explains the natural and human factors that influence the flavor and appearance of oysters from each area. Rather than reading it straight through, you can use it, along with the Oyster Index at the back of the book, to learn about any oyster you come across in a restaurant or seafood shop. Once you have a few oysters under your belt and are starting to identify the geography of your favorites, use this section to seek out other oysters that have similar provenance, or, better still, to plan your own “oyster crawl” in that area.
The third part, “Everything You Wanted to Know About Oysters but Were Afraid to Ask,” helps you put your newfound oyster expertise into practice. It’s where you’ll find information on shucking oysters, serving them, cooking them, pairing them with wines, and so on. It highlights the best oyster bars and festivals, as well as growers who will pull their oysters straight out of the sea and mail them to your door. It also includes information on safety and nutrition, so you can eat oysters worry-free—and help others to do the same.