The stunning book Oyster Gastronomy by Máirín Uí Chomáin and Michael O’Meara has been selected to represent Ireland at the forthcoming World Cookbook Awards in Yantai, China, in May this year.
Oyster Gastronomy contains over 100 recipes featuring this exceptional seafood accompanied by stunning photography by Walter Pfeiffer and Michael O’Meara; an authoritative foreword from Richard Donnelly, Aquaculture Business Planning Manager with Bord Iascaigh Mhara; and informative beverage notes by Betty Murphy.
Award-winning food-writer Máirín Uí Chomáin and award-winning chef/author/photographer Michael O’Meara team up to offer a fresh take on today’s oyster gastronomy. They use their extensive knowledge, love and enthusiasm for all things marine to pay homage to the wonderfully versatile oyster.
“We are over the moon with the news. It is such an honour and a privilege to have our publication represent Ireland on a global stage,” said Vincent Murphy of Artisan House.
“To our authors, Máirín Uí Chomáin and Michael O’Meara, to our contributors, Richard Donnelly, Walter Pfeiffer and Betty Murphy, thank you – this is your achievement. The book is dedicated to photographer, Walter Pfeiffer, who died unexpectedly in April 201,” he added.
Sea Gastronomy by Michael O’Meara and published by Artisan House won the overall Best Seafood and Fish Cookbook in the World at the 2016 Gourmand Awards, also held in China.
There is a further connection with Gourmand; Máirín Ui Chomáin previously published Irish Oyster Cuisine (A&A Farmar 2004 ) which won the World Gourmand Cookbook Award for Best Fishbook in 2004. Richard Corrigan, chef /patron of Bentley’s and Virginia Lodge describes Oyster Gastronomy as ‘a worthy tribute to this fabulous delicacy’ as well as doing ‘a wonderful job of demystifying the oyster as well as highlighting its incredible versatility’.
US-based Julie Qiu, In A Half Shell blogger, writes that Oyster Gastronomy “successfully encapsulates the Irish oyster as the world-class delicacy that it is. This wondrous collection of oyster recipes, cultivation history, and practical know-how should delight any oyster enthusiast looking to expand their expertise.”