Jasper White50 Chowders: 50 Chowders

I've just purchased my 6th copy of this book, one of my most favorite cookbooks ever - my own original copy is years old, stained, and dog-eared; I've given 4 as Christmas presents; and I just gave one as a wedding gift along with a Le Creuset French oven. Once you learn the chowder basics, so well described by Jasper, you can easily make any of the wonderful variations or make up your own depending on what looks great at the market, what you have on hand, and what's growing in the garden. There are few meals as soul-satisfying as a bowl of chowder. With these recipes, you can make a sophisticated meal for guests, or pull a profound pantry supper out of your hat on a snowy night. Some of my favorite recipes so far include "New England Fish Chowder" - a staple in our house (I always try to add a piece of smoked haddock to whatever fish I am using, and I recommend pepper bacon if you can find it); "Pacific Northwest Salmon Chowder" is both light and pretty enough for a summer get-together; "Oyster Chowder with Leeks" is just simply terrific; "Corn Chowder" is summer in a bowl; and "Lightly Curried Mussel Chowder" is different, easy, fun to make, and generates lots of nummy noises and satisfied groaning. The recipes are accurate, easily modified, and accompanied by interesting background information, chowder history, and lore. This is the best kind of cookbook, in my humble opinion - you start with a simple regional and historical focus - New England seafood chowder - and end with a whole new technique solidly in your cooking repetoire. Buy it and try it - you will feel and be part of a long and proud tradition when you make and serve this food!

Chowder for everyone! I'm a New Englander and hotly deny that "chowder' made with tomatoes is chowder at all. That's clamato soup! I grew up on Friday night fish chowder made with cod or haddock, clam chowder and even lobster chowder when lobster was cheap. Chowders are hearty soups, loaded with potatoes, fish, onions, bacon or salt pork. And on a cold night? Yum. And don't forget the Oyster Crackers, or Ritz, in a pinch.There's a brilliant recipe for a white chowder with chunks of salmon and I used baby carrots instead of potatoes! So pretty! I serve it as a dinner entree with a crispy salad with a sharp vinaigrette and sourdough bread. You just can't beat this cookbook. Jasper White has several seafood restaurants in Boston and they're all wonderful. Even for someone who grew up on home-made fish chowder.If you're tempted to make a "skinny" version by omitting the butter, bacon, heavy cream or evaporated milk, DON'T. Chowders are comfort food at its best. Run an extra mile tomorrow, but make your chowder rich and satisfying. It'll take 20 minutes to cook, but it's even better if you let it rest overnight in the refrigerator. You know how home made chili is always better the next day? Like that.

A great cookbook. Classic recipes and in-depth info on all things chowdery.

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.

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!

A very fun and informative cookbook. Who knew there were so many kinds of chowders? And each one just as, or more, delicious than the last. Everything is covered, from basic stocks, to any kind of chowder you can dream of, to wonderful accompaniments. I have so far tried several of the recipes and they have all turned out perfectly. This is my kind of cooking; simple, fresh, and delicious, and yet very gourmet. Great book!

Jasper certainly seems to know everything there is to know about the subject. And he gets points from me for marrying a woman who has a family place in Little Compton, RI, where I've spent summers since I was 6. So I was surprised when my first two efforts with his recipes that sounded so terrific came out less than authentic -- definitely requiring adjustment next time. The Portugese chowder came out meh. (Will spike it with more red pepper flakes next time.) And the Rhode Island chowder came out harsh (will adjust down the bacon.) One piece of advice he gives that turns out remarkably accurate -- the chowder tastes better the next day than when fresh. But this is hard advice to follow when cooking for a crowd. And that requires additional recipe adjustment.

Great chowder cook book