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Summary
Summary
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 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.
Author Notes
Jasper White is recognized as an authority on seafood and traditional New England cooking. In 1983, Jasper and his wife Nancy opened Jasper's, the only Boston restaurant ever to be awarded four and a half stars by The Boston Globe. It was also named Boston Magazine 's Best of Boston for eleven out of twelve years. Jasper's also won the prestigious Ivy Award. In 1990, Jasper was named the James Beard Best Chef in the Northeast, crowning his career. Jasper White is currently head chef and partner of Jasper White's Summer Shack, a casual, friendly restaurant in Cambridge, Massachusetts, that serves many of the dishes featured in 50 Chowders.
Reviews (1)
Publisher's Weekly Review
"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 chowderÄcomplete with illustrationsÄbeats 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.) (c) Copyright PWxyz, LLC. All rights reserved
Table of Contents
| Acknowledgments |
| 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 |