Synopses & Reviews
Welcome to Chowderland
Stuffed with potatoes, flavored with onions and bacon or salt pork, and finished off with fresh, tender fish, Brooke Dojny's classic seafood chowders are satisfying, filling, and easy to make. And if you love chowder, you'll also want to experiment with recipes that celebrate spring vegetables, use up Thanksgiving leftovers, and give corned beef and cabbage a fresh presentation for St. Patrick's Day. Delicious salads, breads, and sweets complement and enhance your chowder meals.
Synopsis
Sample Creamy Clam Chowder, Portuguese Caldo Verde Chowder, Northwest Salmon Chowder with Leeks and Peas, Double Corn Summer Chowder, and more Brooke Dojny offers 57 recipes for chowders of all kinds made with meat, seafood, or veggies plus tasty side dishes, salads, and desserts. Whether you re looking for a hearty meal on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you ll turn to this delicious collection again and again.
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Synopsis
Creamy, hearty, and nourishing, chowder is always satisfying. Packed with recipes for the best chowders and delicious side dishes, Chowderland offers delicious meal ideas for every season.
Cook your own Creamy Clam Chowder, Portuguese Caldo Verde Chowder, Northwest Salmon Chowder with Leeks and Peas, Double Corn Summer Chowder, and more Brooke Dojny offers 57 recipes for chowders of all kinds -- made with meat, seafood, or veggies -- plus tasty side dishes, breads, salads, and desserts. Whether you're looking for a hearty soup on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you'll turn to this delicious collection again and again.
Synopsis
Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn Summer Chowder. Brooke Dojny offers 57 recipes for chowders of all kinds -- some made with seafood, some with meat, and some with just veggies -- plus side dishes, salads, and desserts to round out the menu. Whether you’re looking for a hearty meal on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you’ll turn to this delicious collection again and again!
About the Author
Brooke Dojny is the author of more than a dozen cookbooks, including Dishing Up® Maine, The New England Clam Shack Cookbook, and the AMA Family Cookbook, which won the 1997 James Beard Award. Dojny coauthored Bon Appetit’s Every-Night Cooking column, contributes to Down East magazine, and is a columnist at the Portland Press-Herald. She lives in Maine, where she can be found hanging out at clam shacks and farmers’ markets.
Table of Contents
Welcome to Chowderland
- The Chowder Pot
- Spledid Seafood Stews and a Bisque
- Accompanying Breads
- Salads Especially for Chowders
- The Perfect Finish
Index
Metric Conversions