Fisher pays tribute to one of the most delicate and enigmatic of foods--the oyster--in this gastronomical classic, originally published in 1941 and now reissued

OYSTERS ARE SEXY. LET’S AGREE ON THAT RIGHT AWAY. But there’s much more to the oyster than simply its legendary power as an aphrodisiac. And that’s what y

This contains the author's five most popular books - "Consider the Oyster", "The Gastronomical Me", "Serve it Forth", "How to Cook a Wolf", and "An Alphabet for

First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cookin

A playful guide to identifying, serving, and enjoying one of America's most delicious foods describes the various types of oysters available in terms of appeara