Oyster A Gastronomic History (with Recipes)


A Gastronomic History (with Recipes)


Price: $35.00

  • Publication Date: October 6, 2015
  • Imprint: Abrams Books
  • Trim Size: 6 12 x 8 34
  • ISBN: 9781419719226
  • Page Count: 256
  • Illustrations: 100 color and black-and-white illustrations
  • Rights: World English

Drew Smith’s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster’s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster “a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.”


“Drew Smith’s Oyster satisfies on so many levels. It is rich in history, lore, recipes, fascinating images—in short, a delicious book from start to finish.” 

Sandy Ingber, Grand Central Oyster Bar

“A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and, of course, lovemaking and cuisine.”

Raymond Blanc, Brasserie Blanc and Le Manoir aux Quat’Saisons

“If you like history and oysters, this is a must-read. Through Smith’s storytelling and imagery, you will never look at an oyster quite the same way again. This book presents a sharp, educational, and intriguing look into the cultural past and present of oysters throughout the world.”

April Bloomfield, The Spotted Pig, The Breslin, and the John Dory Oyster Bar

About the author

Drew Smith is former editor of The Good Food Guide, which was a number-one bestseller for 10 years. He has been a restaurant writer for the Guardian newspaper and has won the Glenfiddich award, which recognizes outstanding food and drink writing, three times.