Warriors B2G1 Free
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Lists | May 12, 2015

    Mark Bittman: IMG Six Things You Can Do to Join the Food Movement Today



    People ask me all the time what they can do to help improve the food system. Given that some of the problems that need fixing (like unsustainable... Continue »
    1. $18.20 Sale Hardcover add to wish list

    spacer
Qualifying orders ship free.
$7.50
List price: $30.00
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
2 Beaverton Cooking and Food- Soups and Stews
3 Burnside Cooking and Food- Soups and Stews

More copies of this ISBN

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;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 preparationand#8212;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;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 and#8220;Meatballand#8221; 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; 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; 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; and#8220;like having a Down Easter by your side, distilling years of experience and telling you just what to doand#8221; (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:

In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar and Restaurant stands in a class by itself. From its unique position in the Terminaland#8217;s lower level, with the famous and#147;Whispering Galleryand#8221; at its entrance, waiters have been serving up platters of the freshest seafood for a century.

Here are more than 100 of the restaurantand#8217;s classic recipesand#151;some dating back to its opening in 1913and#151;along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An oceanand#8217;s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar and Restaurant Cookbook is a must-have for visitors and New Yorkers alike.

Praise for The Grand Central Oyster Bar and Restaurant Cookbook:

and#147;A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipesand#151;some dating back to the restaurantand#8217;s opening 100 years ago . . . you will appreciate the no nonsense instructions for buying, cooking and serving seafood.and#8221; and#151;Miami Herald

and#147;Helps uncertain home cooks navigate the world of clams, crabs, shrimp, and more. Starting with a very simple yet comprehensive oyster list (including source, flavor, and size) and then delving into recipes for a Maryland Crab Cake Sandwich, a Manhattan Clam Chowder, and Dover Sole Meuniere, the cookbook tackles it all, and provides helpful tips and loving historic tidbits throughout.and#8221;and#151;Epicurious.com

and#160;

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.

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:
Finamore, Roy
Author:
Ingber, Sandy
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
Subject:
Seafood
Copyright:
Edition Description:
Hardback
Series Volume:
168-99
Publication Date:
August 2000
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
75 color illustrations
Pages:
256
Dimensions:
9 x 10 x 1 in

Other books you might like

  1. Best of the Best from New England Used Spiral/comb $3.95
  2. Wild Life
    Used Trade Paper $7.95
  3. The Disciplined Mind: Beyond Facts... Used Trade Paper $5.95
  4. Boxes Used Trade Paper $2.95
  5. One Thousand and One Arabian Nights Used Trade Paper $5.50
  6. Parrot in the Oven: Mi Vida
    Used Hardcover $2.50

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
$7.50 In Stock
Product details 256 pages Scribner Book Company - English 9780684850344 Reviews:
"Synopsis" by ,
In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar and Restaurant stands in a class by itself. From its unique position in the Terminaland#8217;s lower level, with the famous and#147;Whispering Galleryand#8221; at its entrance, waiters have been serving up platters of the freshest seafood for a century.

Here are more than 100 of the restaurantand#8217;s classic recipesand#151;some dating back to its opening in 1913and#151;along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An oceanand#8217;s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar and Restaurant Cookbook is a must-have for visitors and New Yorkers alike.

Praise for The Grand Central Oyster Bar and Restaurant Cookbook:

and#147;A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipesand#151;some dating back to the restaurantand#8217;s opening 100 years ago . . . you will appreciate the no nonsense instructions for buying, cooking and serving seafood.and#8221; and#151;Miami Herald

and#147;Helps uncertain home cooks navigate the world of clams, crabs, shrimp, and more. Starting with a very simple yet comprehensive oyster list (including source, flavor, and size) and then delving into recipes for a Maryland Crab Cake Sandwich, a Manhattan Clam Chowder, and Dover Sole Meuniere, the cookbook tackles it all, and provides helpful tips and loving historic tidbits throughout.and#8221;and#151;Epicurious.com

and#160;

"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.

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.