As Mark Kurlanksy writes in his book The Big Oyster, "Oysters taste like eating the sea." There is nothing quite as complex in its simplicity as the taste of an oyster. Salty, sweet, freshwater, earthy notes – the flavour changes from country to country, from week to week and according to the season.
But how do you know if you'll enjoy a Wellfleet better than a Fine de Claire? And is it true that oysters always taste better with Guinness? What about opening oysters? Or placing an order at the oyster bar?
Champion shucker and oyster expert Patrick McMurray answers all these questions – and more – in this delightful little volume that will appeal to aficionados and aspiring connoisseurs alike.
