Oysters

by John DeMers, Andrew Jaeger

What can a poor boy and a Rockefeller have in common? Everything -if you guessed the bodacious bivalve beloved in the Big Easy. John DeMers, Publisher of EASYFOOD magazine, and Andrew Jaeger, the third generation of a New Orleans seafood restaurant family, have joined forces for the best little book on this slippery subject. For the experienced purist or the enthusiastic novice who wants to slurp'em down raw, they offer essentials for purchasing, cleaning, and shucking. Try your favorites or your local variety sauteed, smoked, grilled, barbecued, baked, deep or pan fried, in a stew, a po'boy, or a peacemaker

96 pages, Paperback

First published January 1, 2000

About the author

John DeMers was born in New Orleans and has spent the past 30 years traveling in the Caribbean, feeling a certain kinship between his hometown and the Afro-French-Spanish world he has claimed as his spiritual home. His 37 published books include titles such as Caribbean Cooking, The Food of Jamaica and Caribbean Desserts. Together John and Dominique Macquet are the authors of the nationally successful Dominique's Fresh Flavors. For several years, John DeMers served as editor of Texas Foodlover magazine. Today he lives in Houston and concentrates on his weekly food and wine radio show, Delicious Mischief. A longtime reporter and editor for United Press International, John has written from 136 foreign countries.

Series:
* Brett Baldwin Mystery