A specialized cook book by the author of Serve It Forth (Harper, 1937), in which the oyster and all about it is set forth in mouthwatering fashion. Its life, care and breeding, its worldwide differences, facts and fallacies about it, schools of thought about its eating and cooking. Recipes for cooking, serving, places where you can get oyster specialities, anecdotes of oyster eating, and feelings of oyster fanciers -- by an enthusiast. For the gourmet, cookery lover, good gift for that book present that must be different. And for the inveterale cook-book hound.