A surprise–filled shellfish survey dishes up “ample oyster facts, figures and literary lore” (Publishers Weekly).
When award–winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five–year journey into the culture of one of the world’s oldest delicacies. Walsh’s through–the–looking–glass adventure takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world’s most profitable aphrodisiac.
On the Atlantic, the Pacific, and the Gulf coasts of the US, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters—raw, roasted, barbecued, and baked—all for the sake of making a fair comparison. He also considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, microbrews in the Pacific Northwest, and tequila in Texas.
Sex, Death and Oysters is a record of a gastronomic adventure with illustrations and recipes—a fascinating collection of the most exciting, instructive, poignant, and just plain weird experiences on a trip into the world of the most beloved and feared of all seafoods.
"The further Walsh strays from his Texas roots the sharper his accounts . . . Aspiring gourmets will appreciate the recipes sprinkled throughout . . . A helpful, amusing, no–nonsense oyster manual for the layperson." —Kirkus Reviews
"Sex, Death & Oysters captures the Houston food writer at his best, offering culinary insight, scientific fact, and offbeat humor as he travels the globe in search of the truth about oysters." —Texas Monthly
"Ample oyster facts, figures and literary lore flesh out [Sex, Death & Oysters] . . . [Walsh] lists the oyster bars visited in the course of the book—along with several recipes—which will whet the appetites of aficionados." —Publishers Weekly
"Walsh's seemingly exhaustive research has produced a thorough look at the oyster industry, from its history to past and present politics." —Sauce Magazine
"If you love oysters, this is the book for you. And if you don't, try a Gulf Coast oyster between November and March, when they're the sweetest, says Walsh, and then see how you feel." —San Antonio Express–News
