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50 Chowders Hardcover – August 22, 2000
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From Publishers Weekly
Copyright 2000 Reed Business Information, Inc.
Top Customer Reviews
OK - here's another bias - I love chowders. I love eating them, cooking, smelling them, etc.
This is a good scholarly book on chowders. It begins with a history of chowders in Northeastern America from 1700 up to 2000 when the author tells us "50 CHOWDERS by Jasper White, the first hardcover book of contemporary chowders, is published".
The author doesn't hide his biases: Jasper White is a proud Northeastern American and believes chowders have been and remain an integral part of the Northeast American (this includes Canada) diet and culture since the 1700's.
This is a book to please lots of people because the recipes sound yummy and do-able for the most part. Most focus on clams, shellfish and fish in general. There are some veg. chowders as well - leaning heavily toward corn. There are also recipes for accompaniments - breads, fritters - not many,though - also leaning mostly toward corn. (OK by me, I love corn).
There's a lot of information here, which I appreciate. This isn't an open a can of this and that, instead it's very thoughtfully put together. As with most worthwhile cookbooks, Jasper White focuses on the importance of the very best ingredients to achieve the very best product(s). You can learn about various types of clams, shellfish, fish, broths, with some interesting history thrown in...
I like it.
My favorite recipe is the one for Pacific Northwest Salmon Chowder. As West Coast residents, my husband and I are big fans of salmon, but I'd never dreamed of putting it in soup! The combination of pearl onions, potatoes, salmon and peas in this dish is a true winner.
Many traditional and unusual clam chowder recipes are included, as well as quite a few for vegetarians. My favorite section of the book, however, is Chapter 2: Chowder Ingredients. It gives a thorough explanation of the common chowder components, and I was surprised to learn so much about various fish and different types of potatoes. As Jasper White explains, the only ingredient found in every chowder in this book is onions--what a surprise!
This book would make a great gift for the cook on your holiday gift list. (My only reason for not giving it a "5" is that I like more photographs in my cookbooks--there are only eight.)
The charm of this book extends far beyond its recipes, as it inherits an interest for the reader from its subject. Chowders easily rank as one of the great New World dishes, along with barbecue, chili and ceviche. As the author points out at the beginning of the book, a chowder is not a soup, even though it shares many similarities to some famous soups such as minestrones and bouillabaisse in being thick and being based on seafood. But, a chowder is neither a soup nor a stew, yet an exact definition is almost impossible. The meaning of `chowder', like the meaning of the word `games' is so slippery that almost every definition you can imagine may slip through your hands with a valid counterexample. This is where the philosopher Ludwig Wittgenstein introduced the notion of family resemblance. Each chowder example shares several similarities to a related soup which is also a chowder, but it also exhibits differences from some chowders as well as differences from non-chowder soups and stews.
Virtually the only essential ingredient seems to me to be salt pork. The next most important ingredient is a starch from potato, biscuit, or corn. The third most definitive ingredient is probably a seafood (shell or fin) protein.Read more ›
Most Recent Customer Reviews
I was so excited to get this book because it sounded so good. The recipes do sound amazing but there is one gripe. Why isn't there a photo to accompany each recipe? Read morePublished 1 month ago by CM
yes this book met my expectations, after many years in the culinary world, and meeting Mr. J. White in my youth many years ago, I thought it would be a good addition for my library... Read morePublished 8 months ago by Richard D Maldonado
What can I say - I haven't tried them all yet but the ones I have are fantasticPublished 8 months ago by Ed Bostock
Wonderful collection of chowder recipes and a nice history as well.Published 12 months ago by Joyful
This is one of the best cook I own. We use it all the time. Cook book was like brand new when we received it.Published 15 months ago by Bob Cain
Chowder for everyone! I'm a New Englander and hotly deny that "chowder' made with tomatoes is chowder at all. That's clamato soup! Read morePublished 15 months ago by BonnieB
Lots of information and tips for making chowder from an expert.Published 16 months ago by Ruth A. O'leary