50 Chowders: One Pot Meals - Clam, Corn, & Beyond
by Jasper White
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Book Reviews of 50 Chowders: One Pot Meals - Clam, Corn, & Beyond
Book Review: The First and Last Word on Chowders!!
Summary: 5 Stars
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.
Book Review: Top-notch Cookbook
Summary: 5 Stars
Excellent chowder history, discussions of ingredients and recipes. This book is as good a read as it is a cookbook. Don't be afraid that the author's New England heritage will make all the chowders fish; there is a good-sized chapter of "farmhouse chowders" that features chowders of corn, chicken, mushrooms, bean, potatoes, turkey or pheasant. I had to try the "cider and bean chowder" and it is wonderful. I have also enjoyed the recipes for biscuits, rolls, etc. in the chapter of "chowder companions."
This is a book that will be enjoyed by both experienced and novice cooks, as the recipes are well written and please the palate.
The only caveat is to those with dietary restrictions or those (like me) who do not like higher fat foods. I don't like recipes that use lots of heavy cream, but I have found that the making the usual substitutions (milk plus a little flour) gives me the same wonderful chowders but without the extra fat calories.
Book Review: A Must for your Cooking Library!
Summary: 5 Stars
I purchased this book after seeing Mr. White on a Julia Child show. His recipes are tried and true and have made tasty contributions to our kitchen table. At first, I just read through it and kept promising myself I would try a recipe soon. Well, a year passed and my husband and I were invited to a Christmas dinner at a friend's home. They made a large turkey and no one ate the dark meat. As we were leaving, our host asked if we wanted the dark meat and legs. I said no, but noticed he was about to throw this wonderful meat into the garbage. It was then that I asked to take it home. I couldn't see wasting all that food. Not having a clue as to what I was going to do with it, I searched through "50 CHOWDERS" and found his recipe for turkey chowder. It was wonderful. I have made it over and over and tried other recipes as well. All the recipes are great. Jasper White is a culinary king. Try this book, you won't be sorry.Book Review: Best in Class!
Summary: 5 Stars
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!Book Review: Delicious and satisfying fare. Five stars not enough!!!
Summary: 5 Stars
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.