The glorious oyster
Subtitle: his history in Rome and in Britain, his anatomy and reproduction, how to cook him, and what various writers and poets have written in his praise. Collected together as an acknowledgement of the supreme pleasure he has given to all persons of taste since Roman times
By: By Hector Bolitho ; with certain chapters edited by Maurice Burton
Publisher: Alfred A. Knopf
Published: 1929
Place of publication: London; New York
Language: eng
Number of pages: 203
Subjects: Oysters; Cooking (Oysters)
Notes: Bound in gray paper boards; gray cloth shelfback, stamped in gold and blind.