-
A Geography of Oysters
- The Connoisseur’s Guide to Oyster Eating in North America
- Narrated by: Paul Boehmer
- Length: 8 hrs and 43 mins
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Buy for $15.47
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
Listeners also enjoyed...
-
The Big Oyster
- History on the Half Shell
- By: Mark Kurlansky
- Narrated by: John H. Mayer
- Length: 9 hrs and 49 mins
- Unabridged
-
Overall
-
Performance
-
Story
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
-
-
history of the oyster in America
- By Andy on 01-01-20
By: Mark Kurlansky
-
Truffle Hound
- On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs
- By: Rowan Jacobsen
- Narrated by: Sam Rushton
- Length: 8 hrs and 42 mins
- Unabridged
-
Overall
-
Performance
-
Story
The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created.
-
-
I came for the truffles and left loving the pups!
- By M. Kirk DeBaets on 10-20-21
By: Rowan Jacobsen
-
American Terroir
- Savoring the Flavors of Our Woods, Waters, and Fields
- By: Rowan Jacobsen
- Narrated by: Maxwell Caulfield
- Length: 8 hrs and 47 mins
- Unabridged
-
Overall
-
Performance
-
Story
Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaskas' Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place". Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now.
By: Rowan Jacobsen
-
Shucked
- Life on a New England Oyster Farm
- By: Erin Byers Murray
- Narrated by: Vanessa Johansson
- Length: 9 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
In March of 2009, Erin Byers Murray ditched her pampered city-girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food-and-lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked - part love letter, part memoir, and part documentary about the world's most beloved bivalves.
-
-
Well Written Unique Foodie Memoir
- By Catherine Puma on 07-14-23
-
Cod
- A Biography of the Fish that Changed the World
- By: Mark Kurlansky
- Narrated by: Richard M. Davidson
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
Talk about a fish story! New York Times and Harper's columnist Mark Kurlansky offers "history filtered through the gills of the fish trade." David McCullough, the historian behind John Adams, says Kurlansky's "charming tale" of a "seemingly improbable idea" will change the way people think of the fish and the history.
-
-
Seven and a half hour about COD???
- By B. W. Larsen on 03-01-03
By: Mark Kurlansky
-
The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
-
-
Great book; didn't love the reading
- By Lily on 11-02-08
By: Michael Pollan
-
The Big Oyster
- History on the Half Shell
- By: Mark Kurlansky
- Narrated by: John H. Mayer
- Length: 9 hrs and 49 mins
- Unabridged
-
Overall
-
Performance
-
Story
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
-
-
history of the oyster in America
- By Andy on 01-01-20
By: Mark Kurlansky
-
Truffle Hound
- On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs
- By: Rowan Jacobsen
- Narrated by: Sam Rushton
- Length: 8 hrs and 42 mins
- Unabridged
-
Overall
-
Performance
-
Story
The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created.
-
-
I came for the truffles and left loving the pups!
- By M. Kirk DeBaets on 10-20-21
By: Rowan Jacobsen
-
American Terroir
- Savoring the Flavors of Our Woods, Waters, and Fields
- By: Rowan Jacobsen
- Narrated by: Maxwell Caulfield
- Length: 8 hrs and 47 mins
- Unabridged
-
Overall
-
Performance
-
Story
Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaskas' Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place". Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now.
By: Rowan Jacobsen
-
Shucked
- Life on a New England Oyster Farm
- By: Erin Byers Murray
- Narrated by: Vanessa Johansson
- Length: 9 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
In March of 2009, Erin Byers Murray ditched her pampered city-girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food-and-lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked - part love letter, part memoir, and part documentary about the world's most beloved bivalves.
-
-
Well Written Unique Foodie Memoir
- By Catherine Puma on 07-14-23
-
Cod
- A Biography of the Fish that Changed the World
- By: Mark Kurlansky
- Narrated by: Richard M. Davidson
- Length: 7 hrs and 37 mins
- Unabridged
-
Overall
-
Performance
-
Story
Talk about a fish story! New York Times and Harper's columnist Mark Kurlansky offers "history filtered through the gills of the fish trade." David McCullough, the historian behind John Adams, says Kurlansky's "charming tale" of a "seemingly improbable idea" will change the way people think of the fish and the history.
-
-
Seven and a half hour about COD???
- By B. W. Larsen on 03-01-03
By: Mark Kurlansky
-
The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
-
-
Great book; didn't love the reading
- By Lily on 11-02-08
By: Michael Pollan
-
The Underworld
- Journeys to the Depths of the Ocean
- By: Susan Casey
- Narrated by: Susan Casey
- Length: 11 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
Susan Casey is our premiere chronicler of the aquatic world. For The Underworld she traversed the globe, joining scientists and explorers on dives to the deepest places on the planet, interviewing the marine geologists, marine biologists, and oceanographers who are searching for knowledge in this vast unseen realm. She takes us on a fascinating journey through the history of deep-sea exploration, from the myths and legends of the ancient world to storied shipwrecks we can now reach on the bottom.
-
-
This could change everything
- By Gael Dalton on 01-16-24
By: Susan Casey
-
Taste
- My Life Through Food
- By: Stanley Tucci
- Narrated by: Stanley Tucci
- Length: 6 hrs and 50 mins
- Unabridged
-
Overall
-
Performance
-
Story
Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.
-
-
Should include a pdf of recipes
- By Jen Griffin on 10-23-21
By: Stanley Tucci
-
Entangled Life
- How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures
- By: Merlin Sheldrake
- Narrated by: Merlin Sheldrake
- Length: 9 hrs and 32 mins
- Unabridged
-
Overall
-
Performance
-
Story
When we think of fungi, we likely think of mushrooms. But mushrooms are only fruiting bodies, analogous to apples on a tree. Most fungi live out of sight, yet make up a massively diverse kingdom of organisms that supports and sustains nearly all living systems. Fungi provide a key to understanding the planet on which we live, and the ways we think, feel, and behave.
-
-
Mycology for Everyone
- By Cephalopods Revenge on 05-12-20
By: Merlin Sheldrake
-
Salt
- A World History
- By: Mark Kurlansky
- Narrated by: Scott Brick
- Length: 13 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat.
-
-
More than SALT
- By Karen on 03-12-03
By: Mark Kurlansky
-
Salmon
- A Fish, the Earth, and the History of Their Common Fate
- By: Mark Kurlansky
- Narrated by: Mark Kurlansky
- Length: 10 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
In what he says is the most important piece of environmental writing in his long and award-winning career, Mark Kurlansky, best-selling author of Salt and Cod, The Big Oyster, 1968, and Milk, among many others, employs his signature multi-century storytelling and compelling attention to detail to chronicle the harrowing yet awe-inspiring life cycle of salmon.
-
-
More about people than salmon
- By BigJay on 02-10-21
By: Mark Kurlansky
-
Setting the Table
- The Transforming Power of Hospitality in Business
- By: Danny Meyer
- Narrated by: Danny Meyer
- Length: 5 hrs and 33 mins
- Abridged
-
Overall
-
Performance
-
Story
Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?
-
-
ABRIDGED VERSION!?
- By Gregg Strader on 02-19-18
By: Danny Meyer
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Cork Dork
- A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
- By: Bianca Bosker
- Narrated by: Bianca Bosker
- Length: 12 hrs and 17 mins
- Unabridged
-
Overall
-
Performance
-
Story
Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine - until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession and whether she, too, could become a “cork dork”.
-
-
Interesting but not educational
- By Blake Brasher on 10-14-17
By: Bianca Bosker
-
Foraging for Beginners
- Identifying Mushrooms in North America
- By: Mona Greeny
- Narrated by: Devon Wilcox
- Length: 3 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
Mushroom foraging. Does the term make you feel weak in the knees? Do you get all excited when you see documentaries and YouTube videos of other foragers and wish you could do the same? Does the sight of wild trails fill you with excited anticipation? If the answer to any of these questions is yes, then you have the potential to be an expert mushroom forager.
By: Mona Greeny
-
And a Bottle of Rum
- A History of the New World in Ten Cocktails
- By: Wayne Curtis
- Narrated by: Mike Chamberlain
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall
-
Performance
-
Story
And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.
-
-
A nice intersection of history and rum
- By Garshom L. Arkoff on 05-10-23
By: Wayne Curtis
-
Animal, Vegetable, Miracle
- A Year of Food Life
- By: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Narrated by: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Length: 14 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Animal, Vegetable, Miracle follows the family through the first year of their experiment.
-
-
mixed feelings
- By pterion on 11-15-07
By: Barbara Kingsolver, and others
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
Publisher's summary
In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes listeners on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you. Packed with fabulous recipes, plus lists of top oyster restaurants, producers, and festivals, A Geography of Oysters is the guide that oyster lovers of all kinds have been waiting for.
PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your Library section along with the audio.