Cookbook giveaway – Oysters

Oysters cookbookOyster lovers, rejoice! The new cookbook by Cynthia Nims, Oysters: Recipes That Bring Home a Taste of the Sea is brimming with recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. In addition, the book is filled with gorgeous photographs of the beautiful areas where oysters are harvested. You can learn more about the book and its subject in our informative author interview with Cynthia. And check out Cynthia’s book tour dates.

We’re delighted to offer two copies of Oysters to EYB Members. The contest is limited to Members in the USA and Canada only. One of the entry options is to answer the following question in the comments section of this blog post:

What is your favorite way to eat oysters?

Please note that you must be signed into the Rafflecopter contest before posting the comment or your entry won’t be counted. If you are not already a Member, you can join at no cost. The contest ends March 8, 2016.

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  • kgmom  on  February 9, 2016

    With my hubby! He loves them ๐Ÿ˜‰

  • sgump  on  February 9, 2016

    Rowan Jacobsen has an out-of-this world recipe in his <em>A Geography of Oysters</em>. (Can we do HTML markup in these comments? If so, his book is <a href="">here</a&gt;.) The recipe is chestnut and oyster soup: a pureed chestnut base with shallots, chicken stock, and heavy cream–into which fresh oysters and their liquor are slipped until heated through. With a glass of champagne, this soup would definitely be the starter for my Last Meal (provided it's the right season). Utterly divine!

  • Beckiemas  on  February 9, 2016

    I'm new to eating oysters – have been vegetarian for a long time but starting to enjoy oysters and mussels for the iron and vitamin b12 content – plus they're fairly sustainable options and as far as 'we' can tell, they don't suffer pain as much as other animals.

    Anyway, I have loved eating them fresh with a sprinkling of fingerlime. The fresh sea flavour and piquant citrus is just beautiful.

  • hillsboroks  on  February 10, 2016

    Nothing beats freshly gathered oysters placed over the coals at the beachside campsite. Just a bit of butter and lemon when they open their shells.

  • babyfork  on  February 10, 2016

    I love to eat them raw. Sitting at a beautiful bar with an excellent cocktail and some delicious raw oysters is the best. Bonus points for being in New Orleans while I eat them.

  • matag  on  February 10, 2016

    Char broiled

  • meggan  on  February 11, 2016

    Naked, of course!

  • catmommy9  on  February 13, 2016

    Usually just raw on the half-shell.

  • mfl  on  February 14, 2016

    with a spoon of a good mignonette or with a dash of hot sauce

  • ladibyrd  on  February 14, 2016

    raw or baked with some parmesan and garlic

  • Siegal  on  February 15, 2016

    I like mine raw!!

  • sillyvy  on  February 17, 2016

    Raw all the way! Maybe deep fried too!

  • lmurphy  on  February 19, 2016

    Freshly shucked on the half shell!

  • ravensfan  on  February 19, 2016

    Fried, and in a po'boy.

  • kate  on  February 19, 2016

    On the half shell, with mignonette sauce. though I wouldn't say no to oyster stew.

  • wishuponadish  on  February 19, 2016

    New to oysters. Always thought I was a clam person until we went to the NW for 3 weeks and ate our weight in oysters. Would LOVE to win a copy!

  • ballen  on  February 19, 2016

    deep fried and dipped in cocktail sauce

  • RichBeaudet  on  February 20, 2016

    On the half shell, raw

  • DJ0309  on  February 20, 2016

    I love oysters with hot sauce.

  • GeekGirl  on  February 21, 2016

    On the half shell, with mignonette sauce is the best. However I wouldn't say no to oysters Rockefeller or to buttermilk fried oysters on salad or in a Po Boy. And no Thanksgiving dinnerwould be complete without oyster dressing.

  • pgarcia  on  February 24, 2016


  • sewintense  on  February 24, 2016

    My favorite is a simple soup with oysters, their liquor, milk, butter, salt and pepper. My mother called it oyster stew and it reminds me of childhood.

  • Soap  on  February 25, 2016

    Oysters Rockefeller, of course!

  • jrhmdtraum  on  February 25, 2016


  • Larrupin  on  February 25, 2016


  • leannan  on  February 25, 2016

    Raw, out of Tomales Bay.

  • djoh437938  on  February 25, 2016

    cold and raw with hoarshradish

  • cambridgecook  on  February 25, 2016


  • Marcia1206  on  February 25, 2016

    My favorite way is raw

  • kbennall  on  February 27, 2016

    I've rarely (never?) met an oyster preparation I didn't like, but really I just like them raw with a squeeze of lemon. No hot sauce, no mignonette (although I loooove mignonette), no horseradish. Just lemon and oyster brine.

  • Michelinemm  on  March 5, 2016

    My. Fav is rockefeller or in club sandwich new Orléans style

  • contest718  on  March 8, 2016

    Raw with lemon and hot sauce! or Po Boy sandwich..

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