Oysters ─ A Celebration in the Raw

For centuries, oysters have had the power to delight and sustain, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. As much a feast for the eyes as for the taste buds, oysters also have a rich history. In Oysters, Marion Lear Swaybill conducts a wide-ranging visual exploration of this humble shellfish, incorporating original photography from one of New England’s most celebrated oyster farms, portrait” shots of nearly fifty varieties of oyster, and celebrated portrayals of oysters in the arts, alongside a lively and informative text. Acclaimed chef Jeremy Sewall frames this exploration, drawing on his New England lineage and his position in the new wave of oyster pioneers.

Divided into four parts, Oysters acts as both an introduction for the novice and a celebration for the aficionado. Part One is a primer on the who, what, when, and where of oyster farming, tasting, and shucking, with illustrative maps and step-by-step photographs. In Part Two, readers will encounter in-depth profiles of oystermen, including fourth-generation New Englanders, aquaculture pioneers, and resilient farmers along the Louisiana coast. Part Three offers an unparalleled look at fifty varieties of North American oyster, with exquisite photography of the interior and exterior of each type, accompanied by flavor profiles and terroir.” The book concludes with a brief history of oysters that parses the myths and metaphors and presents iconic imagery that celebrates the beauty and mystery of oysters.

The only book of its kind, Oysters is the definitive visual companion to this iconic food. Overflowing with original photography and charming anecdotes, it will serve as the perfect companion for foodies, amateur chefs, and lovers of art, history, and the sea.

Marion Lear Swaybill is an Emmy award-winning television producer, writer, and media pioneer. As Director of Program Acquisitions at PBS station WNET (19811991), Swaybill was on the cutting edge of the food-on-television revolution, introducing New York audiences to luminary chefs including Madhur Jaffrey, Lidia Bastianach, Martin Yan, Jacques Pepin, and Britain’s memorableTwo Fat Ladies. Her recipes have appeared in the Great Cooks Guide series (Random House) andNew York Magazine.

Jeremy Sewall is a celebrated chef and restaurateur based in Boston. Trained at the Culinary Institute of America, he has cooked in kitchens across the globe, focusing on seasonal ingredients and his New England heritage. His restaurants Lineage, Eastern Standard, Island Creek Oyster Bar, and Row 34 have been praised in the New York Times andBon Appetit, and he is a co-owner of the Island Creek Oyster Farm in Duxbury, Massachusetts.

Scott Snider is an accomplished natural history filmmaker who has worked around the world as an underwater, long lens, and macro cinematograph, contributing to National Geographic, the Discovery Channel, Animal Planet, PBS Nature, the History Channel, Discovery Health, the National Park Service, and numerous non-profits and NGOs. He founded the photography and film studio Half Moon Productions in 2001.