50 Chowders
50 Chowders : One Pot Meals - Clam, Corn, & Beyond Jasper White
Publisher: Scribner
ISBN: 0684850346
Edition: Hardcover; 2000-08-22
Summary:
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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