| In association with |
 |
|
Learn to COOK - The Big Oyster: History on the Half Shell
|
List Price: $23.95
Our Price: $16.56
Your Save: $ 7.39 ( 31% )
Availability: Usually ships in 24 hours
Manufacturer: Ballantine Books
|
Average Customer Rating:  
|
|
Binding: Hardcover
Dewey Decimal Number: 641.694
EAN: 9780345476388
ISBN: 0345476387
Label: Ballantine Books
Manufacturer: Ballantine Books
Number Of Items: 1
Number Of Pages: 320
Publication Date: 2006-02-28
Publisher: Ballantine Books
Release Date: 2006-02-28
Studio: Ballantine Books
|
|
|
|
|
|
Editorial Reviews:
|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled.
For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways.
Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers.
Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend.
With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Oysters & Beer
Comment: This is a wonderful read that nonetheless will never convince beer geeks that beer writer Michael Jackson was somehow the first person to have ever considered washing down a freshly-shucked oyster with a beer.
I'm ready to order Kurlansky's "Cod" and "Salt."
Customer Rating:
Summary: A fun, yet educating read.
Comment: I really enjoyed reading this book. I drove my co-workers crazy with numerous quotes from the book. As a New Jersey native (you know the wetern suburb of NYC) I really found the history amazing, we did not learn these things in school.
I remember many many many years ago wandering in various parts of the neighborhood and digging/unearthing oyster shells... Collecting the unbroken smashed up ones and bringing my bounty home. Always wondering how sea shells, got there? Well, perhaps now, finally, after 50 years I have an idea.
What I found most delightful about this writer, is his way to meander, at just the right pace; so as not to bore me, loose me, but guide me from one step to the other without a stark transition and a feeling of disruption in the calm, relaxation this book provided.
Customer Rating:
Summary: The Natural Wonder of NYC
Comment: This is an eye-opening book about the bounty that surrounded New York in the early years of the city, amazing for those of us who grew up locally in the pollution and grime of the late 20th century. For oyster lovers, the story is even more heartbreaking, as oysters used to be available for 10 cents each as opposed to being flown in from far-off lands for many times that. But, it is fun to consider all those oysters and the recipes contained in the book. I think I'll stop by the Oyster Bar the next time I'm in town!
Customer Rating:
Summary: Do I have to write a book report?
Comment: I'll grant that Mark Kurlansky did his homework.He provides an extensive Bibliography and the narrative is filled with many, many, many facts. That's exactly the problem. The book is overflowing with details. For the first time in many years I felt I was reading a history assignment - hence the title of this Review.
I did glean many interesting facts, both big and small. Trouble is, the facts just keep coming. As other reviewers have indicated there are numerous recipes in the book but I would venture to say that most of them are for food historians, not chefs. One brief example is the following recipe: "To Roast a Leg of Lamb with Oysters. Take a Leg about two or three Days kill'd. Stuff it all over with Oysters and roast it. Garnish it with horse-raddish." Yup! That's the whole, succinct recipe.
I'll admit that the number old prints reproduced in this book are interesting. But unless you are of the scholarly type I'd save this book for a night when you have insomnia.
Customer Rating:
Summary: Can't beat it.
Comment: History, History, History. And we continue to live it. Know our past control our future.
|
|
|
|
|
|
|
|
|
