50 Chowders: One Pot Meals - Clam, Corn and Beyond
Author: Jasper Whit
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.
New York Times - Florence Fabricant
Mr. White, who owns Jasper White's Summer Shack, a casual fish house in Cambridge, Mass., grew up on the Jersey Shore but has spent most of his career as a chef in Boston. By now there may be chowder in his veins (creamy New England, not tomato- based Manhattan). In his new book, 50 Chowders: One-Pot Meals — Clam, Corn and Beyond, Mr. White's expertise shows up in excellent recipes like one for a chowder made with salmon and peas, another done Portuguese-style with sausage and tomatoes, and an intriguing chowder from Maine layered in a pot with crackers...After trying some recipes, it is easy to understand how to create your own chowder, using ingredients of your choice plus a well-flavored stock and maybe some cream or tomatoes. A few color pictures show how chunky a chowder should look.
Fine Cooking - Susie Middleton
Jasper White, the acclaimed New England seafood chef, has written 50 Chowders, a primer worth more than as wealth of recipes.
What People Are Saying
Jasper White
Chowder, says chef Jasper White, owner of Jasper White's Summer Shack in Boston, is not a soup. It's a dish.
Jacques Pepin
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.
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.
Mark Miller
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 Cafй: Foods from the Great Southwest)
Table of Contents:
AcknowledgmentsEating Between the Lines: The Supermarket Shopper's Guide to the Truth Behind Food Labels
Author: Kimberly Lord Stewart
So many labels, so little time—just tell me what to buy!
If you—like millions of other Americans—still don’t know how to read food labels and are frustrated by the hundreds of nutrition and health claims as well as statements like free-range and grassfed, it’s time to learn what you’re really putting into your body…find out how to select the most healthy foods at the supermarket and still get dinner on the table by 6:00 pm with EATING BETWEEN THE LINES
Shopping is no longer as simple as deciding what’s for dinner. Food labels like “organic,” “natural,” “low carb,” and “fat free!” scream out at you from every aisle at the supermarket. Some claims are certified by authoritative groups such as the FDA and USDA, but much of our country’s nutrition information is simply a marketing ploy. If you want to know what food labels really mean—and what they could mean to your health—EATING BETWEEN THE LINES will explain why:
--Chickens labeled “free range” may never actually see daylight
--Organic seafood may be a misnomer.
--The words “hormone-free” on pork, eggs and poultry is meaningless
--“Low fat” cookies and “heart-healthy” cereals may contain heart damaging trans-fatty acids
…and more. Organized by supermarket section, from the vegetable aisle to the dairy case, EATING BETWEEN THE LINES also features more than seventy actual food labels and detachable shopping lists for your convenience—and tohelp bring the best food to the table for you and your family.
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