The Oyster Epicure; a Collection of Authorities on the Gastronomy and Dietetics of the Oyster

A gastronomic and culinary tribute to the oyster, one of the most prized and versatile seafood delicacies in the world. The book features a wealth of recipes, stories, poems, testimonials and scientific analyses of the nutritional and sensory properties of oysters. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.