Free Ebook 50 Chowders, by Jasper White
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50 Chowders, by Jasper White
Free Ebook 50 Chowders, by Jasper White
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Amazon.com Review
New England clam, Manhattan red, and corn--that's the chowder story, right? Wrong. In 50 Chowders, award-winning chef Jasper White explores a surprisingly wide range of these savory one-pot meals while also offering chowder history and folklore, in-depth ingredient profiles, cooking tips, and technique instruction. (Did you know that chowder is best "cured" for one hour to three days after it's made to allow flavors to meld?) Probably the last word on the subject, the book delivers the kind of comprehensive culinary profile that enlightens even seasoned cooks. Everyone will find its recipes tempting and approachable. Beginning with a history of chowder--White sets its birth in the 18th century, citing among its possible "inventors" Native Americans, French or English fishermen, or settlers in Canada and Massachusetts--the book then explores typical chowder ingredients such as the all-important salt pork. Recipes follow for classic seafood chowders and for "farmhouse" brews such as Spring-Dug Parsnip, Shaker Fresh Cranberry Bean, and Nantucket Veal. Other chowder newcomers include Digby Bay Scallop Chowder with Cabbage and Bacon, Lightly Curried Mussel Chowder, and Bermuda Fish Chowder, which is served, deliciously, with a pitcher of rum. White also provides a chapter on chowder companions such as common crackers and includes recipes for Cheddar Cheese Biscuits and Skillet Corn Bread, among other go-withs. With eight pages of color photos and numerous technique illustrations, the book gives a humble but essential American dish its full due at last. --Arthur Boehm
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From Publishers Weekly
"In order to understand chowder, you must move away from the image of the pasty-white clam chowder restaurants serve in a small cup with a bag of crackers." For White, the popular chef of New England cuisine (Lobster at Home, etc.), chowder is not a soup; it's a hearty dish containing big chunks of fish, potatoes and vegetables in a lake of steaming broth. After perusing this competent and attractive book, many readers will be converted to his view. White begins with a complete history of chowder and a host of helpful tips on selecting the basic ingredients: fish, shellfish, salt pork and bacon, potatoes, onions, cream, thyme, corn, etc. His instructions for filleting fish are excellent, and the rundown of various types of fish used in chowderAcomplete with illustrationsAbeats out similar sections in many specialized fish cookbooks. (Another chapter contains instructions for digging up your own clams.) Still, the beauty of chowder lies in its humble character and simplicity, and White respects that too much to ruin chowder by making it fussy. He provides excellent version of such classics as Corn Chowder, New England Fish Chowder and Manhattan Red Claw Chowder. The problem is that because the dish's basic ingredients are so common, many of the recipes resemble one another: only a devotee could distinguish the flavors of New England Clam (Quahog) Chowder, Steamer Clam Chowder and Razor Clam Chowder. And the closest thing to quirky is a Bermuda Fish Chowder with Crab, made with cloves and rum. Still, White convincingly showcases the ease with which these tasty, filling meals can be prepared, and his careful explanations go a long way toward resurrecting chowder's place in fine New England cuisine. Eight pages of color photos not seen by PW. (Aug.) Copyright 2000 Reed Business Information, Inc.
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Product details
Hardcover: 256 pages
Publisher: Scribner (August 22, 2000)
Language: English
ISBN-10: 0684850346
ISBN-13: 978-0684850344
Product Dimensions:
8.1 x 0.9 x 9.1 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#111,216 in Books (See Top 100 in Books)
Chowder for everyone! I'm a New Englander and hotly deny that "chowder' made with tomatoes is chowder at all. That's clamato soup! I grew up on Friday night fish chowder made with cod or haddock, clam chowder and even lobster chowder when lobster was cheap. Chowders are hearty soups, loaded with potatoes, fish, onions, bacon or salt pork. And on a cold night? Yum. And don't forget the Oyster Crackers, or Ritz, in a pinch.There's a brilliant recipe for a white chowder with chunks of salmon and I used baby carrots instead of potatoes! So pretty! I serve it as a dinner entree with a crispy salad with a sharp vinaigrette and sourdough bread. You just can't beat this cookbook. Jasper White has several seafood restaurants in Boston and they're all wonderful. Even for someone who grew up on home-made fish chowder.If you're tempted to make a "skinny" version by omitting the butter, bacon, heavy cream or evaporated milk, DON'T. Chowders are comfort food at its best. Run an extra mile tomorrow, but make your chowder rich and satisfying. It'll take 20 minutes to cook, but it's even better if you let it rest overnight in the refrigerator. You know how home made chili is always better the next day? Like that.
I was so excited to get this book because it sounded so good. The recipes do sound amazing but there is one gripe. Why isn't there a photo to accompany each recipe? We eat with our eyes and that's one of the things I enjoy about cookbooks. After page 64 there are only 3 pages of photos (which are awesome depictions) of about 12 recipes. Not enough! I would have loved to see what they all looked like .
Jasper White's book,-50 Chowders- has concise, easy to follow instructions with delicious tasting chowders. He not only tells you what to do in his recipes but he also tells you why you are doing it. This is rare to find in a modern cookbook. It's something you normally only find in an instructional video. It gives you the understanding of where you are heading instead of blindly following instructions. The chowders are wonderful and satisfying but the best thing about the book to me is his incredible love and reverence for the history of the recipes and the Shakers who handed them down. Reading his descriptions of the Shaker's respect for their food and cooking actually brought tears to my eyes. Not to play down the results of his chowder recipes...every member of my family loves them, even my 5 year old! They're the best I've ever tasted. Bravo Jasper! Your love produced a masterpiece!
This is a great collection of recipes for this time of year. I frankly love one-dish meals of any type, particularly soups and stews. White provided me with great alternatives to my basic autumn fare--beef and lamb stews, lentil and vegetable soups. If you think "chowder" only applies to clams and corn, this book will open your eyes.My favorite recipe is the one for Pacific Northwest Salmon Chowder. As West Coast residents, my husband and I are big fans of salmon, but I'd never dreamed of putting it in soup! The combination of pearl onions, potatoes, salmon and peas in this dish is a true winner.Many traditional and unusual clam chowder recipes are included, as well as quite a few for vegetarians. My favorite section of the book, however, is Chapter 2: Chowder Ingredients. It gives a thorough explanation of the common chowder components, and I was surprised to learn so much about various fish and different types of potatoes. As Jasper White explains, the only ingredient found in every chowder in this book is onions--what a surprise!This book would make a great gift for the cook on your holiday gift list. (My only reason for not giving it a "5" is that I like more photographs in my cookbooks--there are only eight.)
This is a beautiful book that makes the gray Pacific Northwest winters a little more bearable. I recently used the Potato Chowder as a base recipe and threw in a bit of corn and celery that needed to be used up...if I had passed out face down in that chowder, that would have been a fine way to go. I love having this book on my shelf.
I've just purchased my 6th copy of this book, one of my most favorite cookbooks ever - my own original copy is years old, stained, and dog-eared; I've given 4 as Christmas presents; and I just gave one as a wedding gift along with a Le Creuset French oven. Once you learn the chowder basics, so well described by Jasper, you can easily make any of the wonderful variations or make up your own depending on what looks great at the market, what you have on hand, and what's growing in the garden. There are few meals as soul-satisfying as a bowl of chowder. With these recipes, you can make a sophisticated meal for guests, or pull a profound pantry supper out of your hat on a snowy night. Some of my favorite recipes so far include "New England Fish Chowder" - a staple in our house (I always try to add a piece of smoked haddock to whatever fish I am using, and I recommend pepper bacon if you can find it); "Pacific Northwest Salmon Chowder" is both light and pretty enough for a summer get-together; "Oyster Chowder with Leeks" is just simply terrific; "Corn Chowder" is summer in a bowl; and "Lightly Curried Mussel Chowder" is different, easy, fun to make, and generates lots of nummy noises and satisfied groaning. The recipes are accurate, easily modified, and accompanied by interesting background information, chowder history, and lore. This is the best kind of cookbook, in my humble opinion - you start with a simple regional and historical focus - New England seafood chowder - and end with a whole new technique solidly in your cooking repetoire. Buy it and try it - you will feel and be part of a long and proud tradition when you make and serve this food!
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