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50 Chowders: One-Pot Meals--Clam, Corn & Beyond

by

50 Chowders: One-Pot Meals--Clam, Corn & Beyond Cover

 

Synopses & Reviews

Publisher Comments:

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. andlt;BRandgt; 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. andlt;BRandgt; andlt;Iandgt;50 Chowdersandlt;/Iandgt; 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. andlt;BRandgt; 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. andlt;BRandgt; Jasper White brings to andlt;Iandgt;50 Chowdersandlt;/Iandgt; the same enthusiasm and flair that made his previous book, andlt;Iandgt;Lobster at Home,andlt;/Iandgt; "like having a Down Easter by your side, distilling years of experience and telling you just what to do" (Corby Kummer of andlt;Iandgt;The Atlantic Unboundandlt;/Iandgt;). With this treasure trove of information and expertise in your kitchen, you will never think of chowder in the same way again.

Synopsis:

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.

Synopsis:

Written in the same practical, unintimidating style that made his previous books classics, award-winning chef Jasper White presents his first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant, full-color photos.

Description:

Includes bibliographical references (p. 235-236) and index.

About the Author

andlt;Bandgt;Jasper Whiteandlt;/Bandgt; 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 andlt;Iandgt;The Boston Globe.andlt;/Iandgt; It was also named andlt;Iandgt;Boston Magazineandlt;/Iandgt;'s Best of Boston for eleven out of twelve years. Jasper's also won the prestigious Ivy Award. andlt;BRandgt;andlt;BRandgt;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 andlt;Iandgt;50 Chowders.andlt;/Iandgt;

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

Product Details

ISBN:
9780684850344
Author:
Gentl & Hyers
Author:
Wolff, Glenn
Photographer:
Gentl & Hyers
Author:
White, Jasper
Author:
Wolff, Glenn
Publisher:
Scribner Book Company
Location:
New York :
Subject:
Cookery
Subject:
Soups & Stews
Subject:
Stews
Subject:
Soups
Subject:
Courses & Dishes - Soups & Stews
Subject:
General Cooking
Subject:
Cooking and Food-Soups and Stews
Copyright:
Edition Description:
Hardback
Series Volume:
168-99
Publication Date:
August 2000
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
8-pp color insert; 50 line drawings
Pages:
256
Dimensions:
9.12 x 8.12 in 25.655 oz

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Related Subjects


Cooking and Food » Dishes and Meals » Soups and Stews » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

50 Chowders: One-Pot Meals--Clam, Corn & Beyond Used Hardcover
0 stars - 0 reviews
$7.95 In Stock
Product details 256 pages Scribner Book Company - English 9780684850344 Reviews:
"Synopsis" by ,

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.

"Synopsis" by , Written in the same practical, unintimidating style that made his previous books classics, award-winning chef Jasper White presents his first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant, full-color photos.
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