Recipes that Bring Home a Taste of the Sea
Seattle based cookbook author and culinary consultant Cynthia Nims has authored 15 cookbooks and has been nominated for a James Beard Award for food writing. This is an oyster cookbook that focuses on Pacific Coast Oysters, but Sims does a good job introducing oysters in general. Her information on how oysters grow and the seasonality of oysters is well written and important as is her discussion on buying and storing oysters, shucking oysters and pairing oysters with beverages. I especially appreciated her discussion on oysters as a keystone species and she guides you through how to shuck an oyster without stabbing yourself with the knife or cutter yourself with the shell. Her recipes cover eating oysters raw, baked and grilled oysters, fried and sautéed oysters, and steamed and poached oysters. The recipes are all within the skill range of the average home cook and do not require exotic or difficult to obtain ingredients. The book is attractively illustrated and well written. I valued the book for the introduction and her beer, wine, cider, mixed drink and spirits pairing information. Other than once 40 years ago having made Oysters Rockefeller, am not much into eating oysters any way other than raw. The recipes are all very tempting.