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The Summer Shack Cookbook: The Complete Guide to Shore Food Hardcover – May 17, 2007
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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)
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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
Top customer reviews
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.
Just a nice cook book that Jasper White shares some inside truths in preparing excellent seafood dishes.