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50 Chowders : 50 Chowders by Jasper White (2000, Hardcover)
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- Buy it now50 Chowders : 50 Chowders by Jasper White (2000, Hardcover)
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About this product
Product Identifiers
PublisherScribner
ISBN-100684850346
ISBN-139780684850344
eBay Product ID (ePID)1633370
Product Key Features
Book Title50 Chowders : 50 Chowders
Number of Pages256 Pages
LanguageEnglish
TopicCourses & Dishes / Soups & Stews, General, Courses & Dishes / General
Publication Year2000
IllustratorYes
GenreCooking
AuthorJasper White
FormatHardcover
Dimensions
Item Height1.2 in
Item Weight19.8 Oz
Item Length9.1 in
Item Width8.1 in
Additional Product Features
Intended AudienceTrade
LCCN00-025242
ReviewsAlice WatersJasper White cooks just the way I like to eat! His passion, his purity, and his attention to detail make the chowders in this book irresistible., Alice Waters Jasper White cooks just the way I like to eat! His passion, his purity, and his attention to detail make the chowders in this book irresistible., Jacques PépinI am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in 50 Chowders reflect his gentleness and his professionalism., Mark Miller author of Coyote Caf: Foods from the Great Southwest For anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen., Mark Miller author of Coyote Café: Foods from the Great Southwest For anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen., Jacques Ppin I am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in 50 Chowders reflect his gentleness and his professionalism., Mark Millerauthor of Coyote Café: Foods from the Great Southwest For anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen., Mark Millerauthor ofCoyote Café: Foods from the Great SouthwestFor anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen., Jacques Pépin I am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in 50 Chowders reflect his gentleness and his professionalism., Jacques PépinI am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in50 Chowdersreflect his gentleness and his professionalism.
Dewey Edition21
Dewey Decimal641.8/13
Table Of ContentAcknowledgments A List of the Recipes Introduction 1. The Folklore and History of Chowder 2. Chowder Ingredients 3. Stocks and Broths: The Essence of Chowder 4. Fish Chowders 5. Clam Chowders 6. Assorted Shellfish Chowders 7. Farmhouse Chowders 8. Chowder Companions Sources Bibliography Index
SynopsisWhen most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world. Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation--even chowders that take more than an hour to make don't require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you'll have plenty of time to enjoy your company. 50 Chowders is the first hardcover cookbook to explore the many interpretations of chowders. On the familiar side, you will find a recipe for Corn Chowder explained with the kind of detail that ensures a sweet, mellow broth, succulent chunks of potatoes, and fresh golden kernels of corn. On the exotic side, there is a recipe for San Francisco Crab "Meatball" Chowder, an exciting dish whose deep and robust flavors make it really quite special. Here are a few of the more than fifty other chowders you will find: Shaker Fresh Cranberry Bean Chowder, Nova Scotia Lobster Chowder, Nantucket Veal Chowder, Pacific Northwest Salmon Chowder, and nine different clam chowders. Among this book's unique features: A chapter of chowder companion dishes, from Parker House Rolls to Buttermilk Biscuits; more than fifty illustrations of important cooking techniques and chowder ingredients; cook's notes for each recipe, giving possible substitutions, required equipment, and serving suggestions; a list of reliable mail-order suppliers of seafood and other chowder ingredients. Jasper White brings to 50 Chowders the same enthusiasm and flair that made his previous book, Lobster at Home, "like having a Down Easter by your side, distilling years of experience and telling you just what to do" (Corby Kummer of The Atlantic Unbound ). With this treasure trove of information and expertise in your kitchen, you will never think of chowder in the same way again., When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world.Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation -- even chowders that take more than an hour to make don't require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you'll have plenty of time to enjoy your company.50 Chowdersis the first hardcover cookbook to explore the many interpretations of chowders. On the familiar side, you will find a recipe for Corn Chowder explained with the kind of detail that ensures a sweet, mellow broth, succulent chunks of potatoes, and fresh golden kernels of corn. On the exotic side, there is a recipe for San Francisco Crab "Meatball" Chowder, an exciting dish whose deep and robust flavors make it really quite special. Here are a few of the more than fifty other chowders you will find: Shaker Fresh Cranberry Bean Chowder, Nova Scotia Lobster Chowder, Nantucket Veal Chowder, Pacific Northwest Salmon Chowder, and nine different clam chowders.Among this book's unique features: A chapter of chowder companion dishes, from Parker House Rolls to Buttermilk Biscuits; more than fifty illustrations of important cooking techniques and chowder ingredients; cook's notes for each recipe, giving possible substitutions, required equipment, and serving suggestions; a list of reliable mail-order suppliers of seafood and other chowder ingredients.Jasper White brings to50 Chowdersthe same enthusiasm and flair that made his previous book,Lobster at Home,"like having a Down Easter by your side, distilling years of experience and telling you just what to do" (Corby Kummer ofThe Atlantic Unbound). With this treasure trove of information and expertise in your kitchen, you will never think of chowder in the same way again.
LC Classification NumberTX757.W45 2000
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Ratings and reviews
Most relevant reviews
- 15 May, 2017
always enjoy Jasper's work
very thorough. I love leafing through and getting ideas for dishesVerified purchase: YesCondition: Pre-owned
- 10 Mar, 2021
A wiinner
Terrific recipes, from the sea and the farm. Tried the scallop chowder first. Highly recommended.Verified purchase: YesCondition: New
- 04 Aug, 2016
Love it
The recipes are great👍Verified purchase: YesCondition: Pre-owned
- 14 Mar, 2020
It says it all
Awesome recipesVerified purchase: YesCondition: Pre-owned
- 13 Jun, 2024
Happy with purchase
Happy with purchaseVerified purchase: YesCondition: Pre-owned
