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The Summer Shack Cookbook: The Complete Guide to Shore Food Hardcover – May 17, 2007


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The Summer Shack Cookbook: The Complete Guide to Shore Food + 50 Chowders + Lobster at Home
Price for all three: $68.94

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Product Details

  • Hardcover: 384 pages
  • Publisher: W. W. Norton & Company; 1st Edition, 1st Printing edition (May 17, 2007)
  • Language: English
  • ISBN-10: 0393052389
  • ISBN-13: 978-0393052381
  • Product Dimensions: 8.2 x 1.3 x 9.4 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #480,598 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. White, a James Beard Award– winning Boston chef, went from owning a high-end restaurant to owning a casual seafood eatery (now there are three) called the Summer Shack. And in the vein of his homey cookbooks—One-Pot Meals; Lobster at Home—he presents this volume of summer recipes. The high quality of recipes and concern for ingredients are evident as ever, but it's the kind of food "you need to roll up your sleeves and get a little messy to truly appreciate and enjoy." White provides stellar versions of such seaside classics as Steamers Cooked in Beer, Creamy Cape Cod Clam Chowder, Fabulous Retro Shrimp Cocktail, and a Classic Maine Lobster Roll. There are also dishes with international accents—Steamed Black Sea Bass with Ginger and Scallions, Portuguese-Style Clam Stew—and old-school summer desserts like Strawberry Shortcake and Whoopie Pies, which White encourages readers to prepare in the morning "to take advantage of the clean work surfaces during the coolest part of the day." The book is filled with other helpful tips and insider chef tricks and techniques—so though it's simple and lighthearted, even hard-core cooks can learn something. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

A cookbook that combines the joy of sleeves-up seafood with expert advice and a great chef's recipes. -- Jane and Michael Stern, authors of Roadfood

An education as well as a collection of fantastic recipes to enjoy along the shore or anywhere -- Eric Ripert, chef/co-owner of Le Bernardin

Jasper has the confidence to stand back and let seafood be the star. This book helps give others that same confidence. -- Ming Tsai, chef/owner of Blue Ginger and author Ming's Master Recipes

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Customer Reviews

4.5 out of 5 stars
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See all 17 customer reviews
The recipes are simple but good, well written and easy to follow.
George Erdosh
There are some beautiful color plates of selected dishes grouped in various sections of the book.
Craig Matteson
Great prep guide for summer food up north or year-round here in Florida.
C. Burdick

Most Helpful Customer Reviews

50 of 52 people found the following review helpful By Craig Matteson HALL OF FAMETOP 500 REVIEWER on September 24, 2007
Format: Hardcover
This is a delightful cookbook because it is so wonderfully put together. Each recipe has a few paragraphs providing background for the dish. These articles can talk about a variety of things: the history of the dish, the author's personal association with the dish (always interesting), and considerations about the ingredients, preparation, or equipment needed.

The list of ingredients also includes equivalents and the steps for preparation provides helpful information about what you can do to work ahead of time and variants. There are some beautiful color plates of selected dishes grouped in various sections of the book. The first 50 pages or so include very helpful introductory information about preparing and service seafood along with the equipment you will need and want to have to prepare it properly.

The book has eleven chapters (each with its own introduction and table of recipes for easy lookup): the first chapter lays out the basics, chapter two talks about eating seafood raw, especially oysters, clams, and such. Chapters 3 & 4 are about kettle cooking by steaming, boiling, soups, chowders, and stews. Chapter 5 uses your icebox for chilled dishes and seafood salads. You move to the grill in chapter 6 and 7 takes you to indoor cooking on your stovetop and in your oven. Chapter 8 provides favorite Shack fried dishes. You get into the morning baking of biscuits, breads, pies, and other dessert items in chapter 9. Chapter 10 takes you into drink recipes. The final chapter addresses basic sauces, dressings, and stocks you will use in preparing and serving other dishes. There is also a very useful index.

I was fortunate to meet Chef White at a special dinner here in Ann Arbor at Zingerman's Roadhouse (a wonderful place to eat anytime, by the way).
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42 of 43 people found the following review helpful By T. Griffin on November 28, 2007
Format: Hardcover Verified Purchase
I've been a fan of Jasper White's for many years, but I held off ordering this book because I was afraid it would be full of lobster recipes. I realized long ago that I was not going to pay the premimun lobster demands in the south, so why buy another book heavy on lobster. Well, I was wrong! This is a terrific book of seafood recipes and side dish ideas too. The thing I liked best is that all the food is very casual, not the fancy stuff that looks great on the cover but that you'll never cook. The fish recipes offer ideas for substitutions if the ideal fish isn't in season or region.
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4 of 4 people found the following review helpful By George Erdosh on August 9, 2011
Format: Paperback
If you already own the original 2007 hardback copy, you can stop reading. This simply produced paperback edition is a reproduction, illustrated with sketched and 3 sets of eight full-page bound-in photos. The author is the owner/chef of the Summer Shack restaurant in Maine, and he provides both the restaurant's and his home recipes. The recipes are simple but good, well written and easy to follow. Most of them are seafood found along the coast from Nova Scotia to Florida, and are geared for cooks for whom these are easily available. If you live anywhere else, you may have problems finding the ingredients, and substitutes are not given.

Tips to purchase, gather, dig or pick the seafood are very good but useless if your home is in Salt Lake City. This cookbook is meant for the locals. Excellent tables show varieties of all seafood but nothing gives the equally important amounts to purchase per person.

Besides seafood, the author also provides basic recipes for meat and poultry as well as simple desserts and beverages. Good tables for steaming times of seafood are useful, also sketches on how to prepare. Index is excellent and well cross referenced.

Professional Reviewer for Sacramento, San Francisco and Portland Book Reviews.
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By Alivia Dockery on March 25, 2014
Format: Paperback Verified Purchase
I just received this cookbook and am trying several recipes already! I love the dedication to the Love of Seafood! I really love the Rhode Island Calamari recipe too! Book is in great condition for a used item. Will buy again! Thanks!
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Format: Paperback Verified Purchase
This is a great book. However, while the content was great, the physical book is junk. Shortly after I opened it, the spine split and the chapters are falling out. I hadn't even had it a day or two! No excuse for that. We have dozens of paperback cookbooks which get lots of use. This one is just plain cheaply manufactured. Since we plan to keep the book around for many summer meals, we'll be sending it back for an exchange, hoping that they aren't all exhibiting such poor craftsmanship.
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Format: Hardcover Verified Purchase
This volume is chock full of recipes of 'shack' food I've become all tooooo (!) familiar with since moving north.
There were some familiar dishes and more delectable recipes that WILL be finding their way to my outdoor parties!
I ordered the hardback and expected a thin overview of shack food but was pleased by the abundance of ideas, sprinkled with a minimum of photos ( I don't need a picture book when cooking, just good input from chefs more knowledgeable ).
Descriptions and menus are clear and concise with good reference to alternating pages to complete a meal.

This is a volume well worth your money if you love or have an interest in the New England shore food experience.
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Format: Paperback Verified Purchase
I have a wonderful cookbook collection and this book is a nice addition. In addition to good recipes, it is a great reference book for information on equipment, cooking techniques, background information on various shellfish, etc. The only thing that holds me back from giving it five stars is that I wish it had more color photographs. I know this probably adds to the cost of the book, but color photos really add to the appeal of a cookbook, and it's one of the things I look for when considering a purchase.
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