"The ultimate guide to the world’s best bivalve. If you want to take your knowledge and enjoyment of oysters to the highest level, you couldn’t be in better hands than Julie Qiu's."

—Rowan Jacobsen, author of The Essential Oyster

"Five short paragraphs in and I was hooked. If you love oysters, then you need this book."

—Lan Lam, host/creator of Techniquely with Lan Lam & former Deputy Food Editor, Cook's Illustrated

"Not since MFK Fisher has a writer considered this humble bivalve with such tender-hearted admiration.

This book is a profoundly informed and passionate love letter to the oyster. Whether you’re an aspiring oyster lover or a practiced pro, you need to devour this book.

—Barton Seaver, chef and author

"Julie Qiu has provided a book we desperately needed—one that breaks down the science, joy, and art of tasting oysters.

This essential companion will change the way you look at, order, taste, and savor oysters. From the biology of bivalves themselves to a deep understanding of our own olfactory systems, Qiu goes deep to cleverly and clearly educate us all. It is sure to turn those with a passing interest into true oyster connoisseurs. I've eaten thousands of oysters over my lifetime and this book took my appreciation to another level. The Oyster Palate is a book I will turn to again and again.”

—Erin Byers Murray, author of Shucked

"Julie Qiu gets to the delicious business of why an oyster tastes the way it does..."

…the water, the season, the animal itself and the people whose care brings it to our lips. She makes the science fascinating, the tasting practical and the appetite fairly unmanageable. Her enthusiasm is infectious; her respect for the oyster and those who grow it shines through every page. For me, this is the definitive work on oyster appreciation. It deserves a place within reach of every grower, shucker, chef and enthusiast, preferably somewhere it can survive a splash of brine.”

—John Susman, Fishtales