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October 19th, 2009 at 11:52 pm

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


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Product Description

New England clam, Manhattan red, and corn--that's the chowder story, right? Wrong. In 50 Chowders, award-winning chef Jasper White explores a surprisingly wide range of these savory one-pot meals while also offering chowder history and folklore, in-depth ingredient profiles, cooking tips, and technique instruction. (Did you know that chowder is best "cured" for one hour to three days after it's made to allow flavors to meld?) Probably the last word on the subject, the book delivers the kind of comprehensive culinary profile that enlightens even seasoned cooks. Everyone will find its recipes tempting and approachable. Beginning with a history of chowder--White sets its birth in the 18th century, citing among its possible "inventors" Native Americans, French or English fishermen, or settlers in Canada and Massachusetts--the book then explores typical chowder ingredients such as the all-important salt pork. Recipes follow for classic seafood chowders and for "farmhouse" brews such as Spring-Dug Parsnip, Shaker Fresh Cranberry Bean, and Nantucket Veal. Other chowder newcomers include Digby Bay Scallop Chowder with Cabbage and Bacon, Lightly Curried Mussel Chowder, and Bermuda Fish Chowder, which is served, deliciously, with a pitcher of rum. White also provides a chapter on chowder companions such as common crackers and includes recipes for Cheddar Cheese Biscuits and Skillet Corn Bread, among other go-withs. With eight pages of color photos and numerous technique illustrations, the book gives a humble but essential American dish its full due at last. --Arthur Boehm

Customer Reviews

Best in Class!

Review Date: August 7, 2001

Reviewer: Diane Houslanger, Somers, NY USA

Jasper White's book,-50 Chowders- has concise, easy to follow instructions with delicious tasting chowders. He not only tells you what to do in his recipes but he also tells you why you are doing it. This is rare to find in a modern cookbook. It's something you normally only find in an instructional video. It gives you the understanding of where you are heading instead of blindly following instructions. The chowders are wonderful and satisfying but the best thing about the book to me is his incredible love and reverence for the history of the recipes and the Shakers who handed them down. Reading his descriptions of the Shaker's respect for their food and cooking actually brought tears to my eyes. Not to play down the results of his chowder recipes...every member of my family loves them, even my 5 year old! They're the best I've ever tasted. Bravo Jasper! Your love produced a masterpiece!

Extremely delicious and easy!

Review Date: December 10, 2002

Reviewer: Pink Librarian, Wilmington, DE

I'm new to chowders and cooking in general but I found this book extremely useful and easy. The corn chowder was my absolute favorite. It was incredible. I made it for a group of people and everyone thinks I'm such a great cook now. They don't realize how it easy it was! Although I usually would agree that a cook book needs more photos, the recipes are so easy and explained beautifully that you don't need them. A great book for those who love to cook but may be just starting out.

Delicious and satisfying fare. Five stars not enough!!!

Review Date: July 30, 2003

Reviewer: ,

This is a book for those who love to understand what it is that makes the food they prepare so delicious. Jasper White writes with infectious enthusiasm about the history of chowder, and explains the roles of the component ingredients in each exceptional recipe. I just prepared his Layered Fish Chowder, and cannot describe the satisfaction I found in the rich aromas of cooking and the incredibly balanced flavor and texture of the dish. My family was delighted with the meal, and I can't wait to prepare more of these elegant but simple recipes. I cannot praise this book highly enough, not only for the recipes, but for informative, well-written text. I am a collector of cookbooks, particularly on the subject of one-pot meals, and this is by far the best I have found to date. Those readers familiar with John Thorne will recognize White's Thorne-like connection to and love for his work.

If you want to make great chowder...

Review Date: January 1, 2002

Reviewer: J. Bagdovitz, Upstate NY

You are reading this review because you are interested in making chowder and be advised that this is THE book on chowder. Everything you need to know and so much more is contained with the pages. Pick it up, read it and follow Jasper White's advise and you will be making great chowders in no time at all. The Lobster and Corn Chowder recipe is worth the price of the book.

Enjoy!

The First and Last Word on Chowders!!

Review Date: April 25, 2003

Reviewer: Daniel F. Moore, Yarmouth, Maine USA

Growing up in the Northeast and living in Maine for the last 17 years, I have a distinct love of 'chowdah'. There is nothing better than a good fish or clam chowder. That being said...I'll leave the quahogs (they're like chewing on rubber..littleneck clams are better)to the Massachusetts and Rhode Island folks and as for that 'red stuff', NOT on my table!

Jasper White has written a wonderful tribute to that delicacy we know as chowder. You don't have to live on the ocean to make it and you certainly don't have to use seafood either. When I lived in Vermont, I used to make a killer Corn Chowder that was rich and tasty. I even got my mother to try it (She had a particular aversion to what she called 'white sauce' soup). It became a traditional Christmas Eve fare and Mom was the cook.

That aside, this book is replete with absolutely fabulous recipes! Imagine a Mushroom and Leek Chowder or Farmer's Chicken Chowder. Mr. White gives you the basics of building a chowder. The recipes are great but you are free to experiment with ingredients and spices that match your culinary tastes. Chowder is decidely a comfort food and this is the definitive book on this traditional American staple.