Book of the Month: Appreciating Oysters - Chris Webb's Pick

Take a salty ride through oyster culture with our featured read! This title is our Book of the Month for September and will be 20% off all month long. Grab your copy online or stop by the Old Baldy Museum Store to pick one up in person!

Dana Deskiewicz, the founder of the Oystour app, brings his passion for oysters to the page in this visual and flavorful compendium. Published in March 2018 by Countryman Press (distributed by W. W. Norton), the book spans 272 pages and showcases 75 vibrant photographs of oysters and their environments.

Deskiewicz profiles 85 distinctive North American oyster varieties—think names like Murder Point, Choptank Sweets, Fat Dogs, and Lady Chatterleys—each with its sensory notes and backstory.  The book draws readers into the tide-to-table movement, showing how oysters are the rising stars of sustainable, visually compelling cuisine.

One of the strongest elements of the book is its sensory richness. The tasting notes are vivid and immersive—from the “eye-opening brine explosion” of East Coast oysters like Breachway to the “cucumber-and-melon delicacy” of West Coast Church Point. These descriptions really pull you into the experience, as if you're tasting each oyster right off the half shell.

Visually, the book is a treat. With 75 full-color photographs, it’s as much a coffee table showpiece as it is a guide for oyster lovers. The design is sleek and polished, and the mix of illustrations and photography keeps things visually engaging throughout.

Author Kevin Deskiewicz brings an expert perspective that adds real credibility to the book. As the founder of the Oystour app and a longtime oyster enthusiast, his insider knowledge shines through. His past collaborations with food publications like Edible magazine and Taste Talks Brooklyn also give the content some food world street cred.

The writing style is another win. Deskiewicz refers to the book as a “salty ride,” and that tone carries throughout. His enthusiasm is infectious, making it feel welcoming and fun—even for readers who might be new to oysters or unsure where to start.

That said, the book does have a fairly narrow focus—it’s centered entirely on North American oysters. Readers curious about European, Asian, or global varieties might find that perspective a little limiting.

For seafood professionals or hardcore enthusiasts, the content might feel a bit light. If you're looking for in-depth coverage of aquaculture science, sustainability issues, or even recipes, this book leans more toward snapshots than deep dives.

Appreciating Oysters succeeds brilliantly as a sensory celebration of oyster diversity and craft production across North America. With its eye-catching photography, flavorful descriptions, and storytelling rooted in genuine appreciation, the book is a perfect companion for oyster lovers, foodies, and anyone looking to deepen their connection to this tidal delicacy.

Bottom line: Deskiewicz has crafted a lovely tribute to the craft oyster movement—inviting, informative, and absolutely ready to grace your coffee table or seafood soirée.