From California to British Columbia, the Pacific Coast produces much of the nation’s oysters, which include varieties such as Pacific, Kumamoto and Olympia, and now you can learn all of their secrets. Seattle food expert Cynthia Nims relates the delicious bivalve’s biography in this gorgeous cookbook. From purchasing and shucking to drink pairings and 30 tasty recipes, Oysters covers it all. As you savor oysters on the half shell with Rice Vinegar-Ginger Mignonette or the delicious Hangtown Hash with Fried Eggs, consider the natural and cultural stories of oysters on the West Coast.