For centuries, oysters have had the power to delight and sustain, inspiring writers and artists, lowly cooks and four-star chefs, and everyone in between.

Oysters brings readers the first wide-ranging visual exploration of this humble shellfish, incorporating original photography from one of New England's most celebrated oyster farms, portrait-style shots of a cross-section of North American oysters, and celebrated portrayals of oysters in the arts, alongside a lively and informative text. An introduction by award- winning chef Jeremy Sewall, drawing on his New England lineage and his position in the new wave of oyster pioneers, frames this survey.

Divided into four parts, Oysters is an introduction for the novice and a celebration for the aficionado. Part One is a primer on the who, what, when, and where of oyster farming, tasting, and shucking, with illustrative maps and step-by-step photographs. In Part Two, readers encounter in-depth profiles of oystermen, including fourth-generation New Englanders, aquaculture pioneers, and resilient farmers along the Louisiana coast. Part Three offers an unparalleled look at more than fifty varieties of North American oyster from New England, the Pacific Northwest, California, the Gulf Coast, the Chesapeake Bay, and Canada with exquisite photography of the interior and exterior of each type, accompanied by flavor profiles and merroir. The book concludes with a brief and engaging history of oysters, a look at the myths that surround the shellfish, and iconic imagery that celebrate the beauty of oysters.

The only book of its kind, 'Oysters' is the definitive visual companion to this iconic food. Overflowing with original photography and charming anecdotes, it will serve as the perfect companion for foodies, amateur chefs, and lovers of art, history, and the sea.