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Oysters : A Celebration in the Raw, Hardcover by Jeremy Sewall & Marion Swaybill
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Located in: Hermitage, Tennessee, United States
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eBay item number:157159820188
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- ISBN
- 9780789212498
About this product
Product Identifiers
Publisher
Abbeville Press, Incorporated
ISBN-10
0789212498
ISBN-13
9780789212498
eBay Product ID (ePID)
219597052
Product Key Features
Book Title
Oysters : a Celebration in the Raw
Number of Pages
216 Pages
Language
English
Publication Year
2016
Topic
Animals / Marine Life, Specific Ingredients / Seafood, General, Subjects & Themes / Plants & Animals
Illustrator
Yes
Genre
Nature, Cooking, Photography
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
32.3 Oz
Item Length
8.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-026672
Reviews
"Oysters are back, and luckily writer Marion Lear Swaybill and Chef Jeremy Sewall are here to celebrate one of the few food groups chefs are happy to leave alone, knowing they are best eaten cold and raw"--Eli Zabar, New York's neighborhood grocer "One can only say, 'About time!' It is a delight to have a book that treats this beloved mollusk from every possible standpoint. It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw. We've long been awaiting a volume such as this. The marvelous photographic gallery, revealing the character of each of dozens of oyster varieties, would by itself be enough, but this is ever so much more. Truly a pearl." -- Nach Waxman, Founding Partner of Kitchen Arts & Letters "Marion Lear Swaybill wanted to make an ode to oysters that was as much a guidebook as an art book celebrating their inherent beauty. With Boston chef Jeremy Sewall, she wrote Oysters: A Celebration in the Raw ... They worked with dozens of oysters farmers and photographer Scott Snider to produce a beautiful yet compact ode to more than 50 varietals and the history, lore, art and science behind them."-- Food Matters, Austin American Statesman "Though many have a fondness for oysters, Chef Jeremy Sewall and writer Marion Lear Swaybill gush with an outright passion in this love letter to the beloved bivalve. Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you're in good hands."-- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm "Then comes the main course: 100 pages of close-up photography. Dozens of opened oysters get the treatment, which consists of two large photos that focus on the swirls, ridges and gooey guts of the interior, as well as the beautiful and intricate patterns of the outer shell. Wildlife cinematographer Scott Snider shoots them all stunningly against a black background, giving them the eerie appearance of mollusks lost in space."-- Publishers Weekly "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art."--Barton Seaver, author of the best-selling For Cod and Country: Simple, Delicious, Sustainable Cooking "If you love eating oysters but know little about all the various East Coast, Gulf Coast and West Coast varieties, then we've got a handy reference for you ... Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves...you'll find more than 200 pages brimming with beautifully photographed oysters, their origins and flavor profiles, as well as helpful insights on the history and current revival of oyster farming in America."-- Food Republic "I have to admit that I am not an oyster enthusiast and couldn't imagine how you could have an entire book devoted to the subject. What a revelation! The book is not only a comprehensive encyclopedia of oysters but you've included the history and provenance as well as a look at the passionate people who are working to restore oysters to a sustainable place in American cuisine. Oysters may or may not be an aphrodisiac but they clearly inspire passion among its devotees."--Chris Fennimore, Producer/Host, QED Cooks, Pittsburgh, "Oysters are back, and luckily writer Marion Lear Swaybill and Chef Jeremy Sewall are here to celebrate one of the few food groups chefs are happy to leave alone, knowing they are best eaten cold and raw"--Eli Zabar, New York's neighborhood grocer "One can only say, ''About time!' It is a delight to have a book that treats this beloved mollusk from every possible standpoint. It is at once a field guide and an eater''s companion, an entertaining romp, and a cookbook for those who like it raw. We''ve long been awaiting a volume such as this. The marvelous photographic gallery, revealing the character of each of dozens of oyster varieties, would by itself be enough, but this is ever so much more. Truly a pearl." -- Nach Waxman, Founding Partner of Kitchen Arts & Letters "Marion Lear Swaybill wanted to make an ode to oysters that was as much a guidebook as an art book celebrating their inherent beauty. With Boston chef Jeremy Sewall, she wrote Oysters: A Celebration in the Raw ... They worked with dozens of oysters farmers and photographer Scott Snider to produce a beautiful yet compact ode to more than 50 varietals and the history, lore, art and science behind them."-- Food Matters, Austin American Statesman "Though many have a fondness for oysters, Chef Jeremy Sewall and writer Marion Lear Swaybill gush with an outright passion in this love letter to the beloved bivalve. Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you''re in good hands."-- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm "Then comes the main course: 100 pages of close-up photography. Dozens of opened oysters get the treatment, which consists of two large photos that focus on the swirls, ridges and gooey guts of the interior, as well as the beautiful and intricate patterns of the outer shell. Wildlife cinematographer Scott Snider shoots them all stunningly against a black background, giving them the eerie appearance of mollusks lost in space."-- Publishers Weekly "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art."--Barton Seaver, author of the best-selling For Cod and Country: Simple, Delicious, Sustainable Cooking "If you love eating oysters but know little about all the various East Coast, Gulf Coast and West Coast varieties, then we've got a handy reference for you ... Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves...you'll find more than 200 pages brimming with beautifully photographed oysters, their origins and flavor profiles, as well as helpful insights on the history and current revival of oyster farming in America."-- Food Republic "A gorgeous look at this popular and delicate mollusk, from decadent history, to modern oyster farming, to many varieties and their unique properties."-- Omnivoracious "I have to admit that I am not an oyster enthusiast and couldn''t imagine how you could have an entire book devoted to the subject. What a revelation! The book is not only a comprehensive encyclopedia of oysters but you''ve included the history and provenance as well as a look at the passionate people who are working to restore oysters to a sustainable place in American cuisine. Oysters may or may not be an aphrodisiac but they clearly inspire passion among its devotees."--Chris Fennimore, Producer/Host, QED Cooks, Pittsburgh "Mollusk-lovers rejoice! Jeremy Sewall and Marion Lear Swaybill dive into the depths for an expansive exploration of the beloved bivalve."-- Boston Chefs ", "Oysters are back, and luckily writer Marion Lear Swaybill and Chef Jeremy Sewall are here to celebrate one of the few food groups chefs are happy to leave alone, knowing they are best eaten cold and raw"--Eli Zabar, New York's neighborhood grocer "One can only say, 'About time!' It is a delight to have a book that treats this beloved mollusk from every possible standpoint. It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw. We've long been awaiting a volume such as this. The marvelous photographic gallery, revealing the character of each of dozens of oyster varieties, would by itself be enough, but this is ever so much more. Truly a pearl." -- Nach Waxman, Founding Partner of Kitchen Arts & Letters "Though many have a fondness for oysters, Chef Jeremy Sewall and writer Marion Lear Swaybill gush with an outright passion in this love letter to the beloved bivalve. Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you're in good hands."-- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art."--Barton Seaver, author of the best-selling Cod and Country: Simple, Delicious, Sustainable Cooking "If you love eating oysters but know little about all the various East Coast, Gulf Coast and West Coast varieties, then we've got a handy reference for you. The forthcoming book Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves, from where they grow and how they taste to their greater purpose in sustaining a healthy ecosystem. Its authors include the Emmy-winning television producer and writer Marion Lear Swaybill and the James Beard Award-nominated Boston chef Jeremy Sewall, with photographs by award-winning filmmaker and cinematographer Scott Snider. In the book, you'll find more than 200 pages brimming with beautifully photographed oysters, their origins and flavor profiles, as well as helpful insights on the history and current revival of oyster farming in America."-- Food Republic "...the main course: 100 pages of close-up photography. Dozens of opened oysters get the treatment, which consists of two large photos that focus on the swirls, ridges and gooey guts of the interior, as well as the beautiful and intricate patterns of the outer shell. Wildlife cinematographer Scott Snider shoots them all stunningly against a black background, giving them the eerie appearance of mollusks lost in space..."-- Publishers Weekly "I have to admit that I am not an oyster enthusiast and couldn't imagine how you could have an entire book devoted to the subject. What a revelation! The book is not only a comprehensive encyclopedia of oysters but you've included the history and provenance as well as a look at the passionate people who are working to restore oysters to a sustainable place in American cuisine. Oysters may or may not be an aphrodisiac but they clearly inspire passion among its devotees."--Chris Fennimore, Producer/Host, QED Cooks, Pittsburgh, "It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw […] Truly a pearl."-Nach Waxman, Founding Partner, Kitchen Arts & Letters "[Chef] Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion [Lear Swaybill] puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you're in good hands."- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm and coauthor of The New England Kitchen: Fresh Takes on Seasonal Recipes "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art, both the oyster and this book."-Barton Seaver, chef, restauranteur, and author including the best-selling Cod and Country: Simple, Delicious, Sustainable Cooking, "Oysters are back, and luckily writer Marion Lear Swaybill and Chef Jeremy Sewall are here to celebrate one of the few food groups chefs are happy to leave alone, knowing they are best eaten cold and raw" --Eli Zabar, New York's neighborhood grocer "One can only say, 'About time!' It is a delight to have a book that treats this beloved mollusk from every possible standpoint. It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw. We've long been awaiting a volume such as this. The marvelous photographic gallery, revealing the character of each of dozens of oyster varieties, would by itself be enough, but this is ever so much more. Truly a pearl." -- Nach Waxman, Founding Partner of Kitchen Arts & Letters "Though many have a fondness for oysters, Chef Jeremy Sewall and writer Marion Lear Swaybill gush with an outright passion in this love letter to the beloved bivalve. Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you're in good hands." -- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art." --Barton Seaver, author of the best-selling Cod and Country: Simple, Delicious, Sustainable Cooking, "Oysters are back, and luckily writer Marion Lear Swaybill and Chef Jeremy Sewall are here to celebrate one of the few food groups chefs are happy to leave alone, knowing they are best eaten cold and raw"--Eli Zabar, New York's neighborhood grocer "One can only say, 'About time!' It is a delight to have a book that treats this beloved mollusk from every possible standpoint. It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw. We've long been awaiting a volume such as this. The marvelous photographic gallery, revealing the character of each of dozens of oyster varieties, would by itself be enough, but this is ever so much more. Truly a pearl." -- Nach Waxman, Founding Partner of Kitchen Arts & Letters "Though many have a fondness for oysters, Chef Jeremy Sewall and writer Marion Lear Swaybill gush with an outright passion in this love letter to the beloved bivalve. Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you're in good hands."-- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art."--Barton Seaver, author of the best-selling Cod and Country: Simple, Delicious, Sustainable Cooking "If you love eating oysters but know little about all the various East Coast, Gulf Coast and West Coast varieties, then we've got a handy reference for you. The forthcoming book Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves, from where they grow and how they taste to their greater purpose in sustaining a healthy ecosystem. Its authors include the Emmy-winning television producer and writer Marion Lear Swaybill and the James Beard Award-nominated Boston chef Jeremy Sewall, with photographs by award-winning filmmaker and cinematographer Scott Snider. In the book, you'll find more than 200 pages brimming with beautifully photographed oysters, their origins and flavor profiles, as well as helpful insights on the history and current revival of oyster farming in America."-- Food Republic, "Oysters are back, and luckily writer Marion Lear Swaybill and Chef Jeremy Sewall are here to celebrate one of the few food groups chefs are happy to leave alone, knowing they are best eaten cold and raw"--Eli Zabar, New York's neighborhood grocer "One can only say, 'About time!' It is a delight to have a book that treats this beloved mollusk from every possible standpoint. It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw. We've long been awaiting a volume such as this. The marvelous photographic gallery, revealing the character of each of dozens of oyster varieties, would by itself be enough, but this is ever so much more. Truly a pearl." -- Nach Waxman, Founding Partner of Kitchen Arts & Letters "Though many have a fondness for oysters, Chef Jeremy Sewall and writer Marion Lear Swaybill gush with an outright passion in this love letter to the beloved bivalve. Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you're in good hands."-- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art."--Barton Seaver, author of the best-selling Cod and Country: Simple, Delicious, Sustainable Cooking "If you love eating oysters but know little about all the various East Coast, Gulf Coast and West Coast varieties, then we've got a handy reference for you. The forthcoming book Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves, from where they grow and how they taste to their greater purpose in sustaining a healthy ecosystem. Its authors include the Emmy-winning television producer and writer Marion Lear Swaybill and the James Beard Award-nominated Boston chef Jeremy Sewall, with photographs by award-winning filmmaker and cinematographer Scott Snider. In the book, you'll find more than 200 pages brimming with beautifully photographed oysters, their origins and flavor profiles, as well as helpful insights on the history and current revival of oyster farming in America."-- Food Republic "I have to admit that I am not an oyster enthusiast and couldn't imagine how you could have an entire book devoted to the subject. What a revelation! The book is not only a comprehensive encyclopedia of oysters but you've included the history and provenance as well as a look at the passionate people who are working to restore oysters to a sustainable place in American cuisine. Oysters may or may not be an aphrodisiac but they clearly inspire passion among its devotees." Chris Fennimore, Producer/Host, QED Cooks, Pittsburgh, If you know someone who considers the world their oyster, is obsessed with seafood or other aphrodisiacs, this book is for them., Oysters are back, and luckily writer Marion Lear Swaybill and Chef Jeremy Sewall are here to celebrate one of the few food groups chefs are happy to leave alone, knowing they are best eaten cold and raw., "It is at once a field guide and an eater's companion, an entertaining romp, and a cookbook for those who like it raw [...] Truly a pearl."--Nach Waxman, Founding Partner, Kitchen Arts & Letters "[Chef] Jeremy, an expert taster and professional oyster pusher, offers up a range of mouth-watering descriptions while Marion [Lear Swaybill] puts forth a solid primer covering everything from the rich history of oyster culture in this country to notes on how to identify certain species and, more importantly, how to open and enjoy them. If you've been on the hunt for a book that thoughtfully covers all things oyster, you're in good hands."-- Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm and coauthor of The New England Kitchen: Fresh Takes on Seasonal Recipes "The authors' deep love and knowledge and the incredible photography casts the oyster in an even more beguiling light. It's truly a work of passion and art, both the oyster and this book."--Barton Seaver, chef, restauranteur, and author including the best-selling Cod and Country: Simple, Delicious, Sustainable Cooking
Dewey Edition
23
Dewey Decimal
641.6/94
Table Of Content
Table of Contents Author's Note Introduction Chapter 1: About Oysters Chapter 2: Oystermen Chapter 3: Simply Oysters Chapter 4: Oyster Stories Notes Glossary Resources Acknowledgments Index
Synopsis
Oysters: A Celebration in the Raw is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and "merroir." Oysters: A Celebration in the Raw concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind--a definitive visual companion to this iconic, much loved mollusk. Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea., For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In Oysters: A Celebration in the Raw , Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country's most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival. Oysters: A Celebration in the Raw is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country. Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and "merroir." Oysters: A Celebration in the Raw concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind--a definitive visual companion to this iconic, much loved mollusk. Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea., For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lor, For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In Oysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country's most renowned and beautiful oyster farms, and notable illustrations of oysters in the arts and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his stature in the forefront of the current oyster revival.
LC Classification Number
QL430.7.O9S49 2016
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