{"product_id":"sex-death-and-oysters-a-half-shell-lovers-world-tour-paperback","title":"Sex, Death and Oysters: A Half-Shell Lover's World Tour - Paperback","description":"\u003cp\u003eby \u003cb\u003eRobb Walsh\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA surprise-filled shellfish survey dishes up \"ample oyster facts, figures and literary lore\" (\u003ci\u003ePublishers Weekly\u003c\/i\u003e).\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003eOn 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. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eSex, Death and Oysters\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRobb Walsh\u003c\/b\u003e has been a food writer for 15 years. He has been the restaurant critic for the \u003ci\u003eHouston Press\u003c\/i\u003e since 2000 and was formerly the food columnist for \u003ci\u003eNatural History\u003c\/i\u003e magazine and the editor in chief of \u003ci\u003eChile Pepper\u003c\/i\u003e magazine. He currently writes for \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and other publications. He has been nominated for the James Beard Award 13 times and won twice. He has also won the Bert Greene Award for Newspaper Food Journalism as well as several awards from the Association of Food Journalists. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eHis books include \u003ci\u003eThe Texas Cowboy Cookbook\u003c\/i\u003e, \u003ci\u003eLegends of Texas Barbecue Cookbook\u003c\/i\u003e, \u003ci\u003eThe Tex-Mex Cookbook\u003c\/i\u003e, and \u003ci\u003eAre You Really Going to Eat That?\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eWalsh's newspaper and magazine articles appear in several anthologies including \u003ci\u003eBest Food Writing 2001-2006\u003c\/i\u003e and \u003ci\u003eCornbread Nation\u003c\/i\u003e, \u003ci\u003eBest Southern Food Writing I \u0026amp; II\u003c\/i\u003e, from the Southern Foodways Alliance and University of North Carolina Press.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 5.9 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 22, 2009\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51760479928608,"sku":"9781582435558","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/7150c4eef1ba741ae54c3121e1eb91d8.webp?v=1780181036","url":"https:\/\/ebocreations.com\/products\/sex-death-and-oysters-a-half-shell-lovers-world-tour-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}