The Oyster In Louisiana

A cookbook for today's oyster renaissance. Whether it's the straightforward simplicity of a casserole, the velvety smoothness of a soup, or the explosiveness of a certain po-boy, oysters enrich a variety of dishes. This fourth volume of the Louisiana Seafood Bible provides more than 75 of the best oyster recipes in the state. Also included are interviews, shucking techniques, and a history of the Croatian immigrants whose lives and culture are intertwined with the oyster business.

Excerpt from The Cultivation of Oysters in Louisiana Fig. 2. Diagram to show sexual organs of the oyster. D, duct of sexual gland. Other letters as above. The valves of the shell are not symmetrical; the left one, by which the oyster is always attached to its support, is deep and spoon shaped, while the right one is nearly at. The work of compressing the ligament and closing the shells is done by a large, powerful muscle (plate 1, Fig. 1, m), which runs across the body between the shells, and is fastened to their inner surface over the dark-colored spots that are always found on the inside of empty oyster shells. This muscle, and some times the muscle scar on the shell, is called the eye by the Louisiana oyster fishermen. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."