Written in the same practical, unintimidating style that made his previous books classics, award-winning chef Jasper White presents his first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant, full-color photos.
Written in the same practical, unintimidating style that made his previous books classics, award-winning chef Jasper White presents his first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant, full-color photos.
Jasper White is recognized as an authority on seafood and traditional New England cooking. In 1983, Jasper and his wife Nancy opened Jasper's, the only Boston restaurant ever to be awarded four and a half stars by The Boston Globe. It was also named Boston Magazine's Best of Boston for eleven out of twelve years. Jasper's also won the prestigious Ivy Award. In 1990, Jasper was named the James Beard Best Chef in the Northeast, crowning his career. Jasper White is currently head chef and partner of Jasper White's Summer Shack, a casual, friendly restaurant in Cambridge, Massachusetts, that serves many of the dishes featured in 50 Chowders.
Inhaltsangabe
Acknowledgments A List of the Recipes Introduction 1. The Folklore and History of Chowder 2. Chowder Ingredients 3. Stocks and Broths: The Essence of Chowder 4. Fish Chowders 5. Clam Chowders 6. Assorted Shellfish Chowders 7. Farmhouse Chowders 8. Chowder Companions Sources Bibliography Index
Acknowledgments A List of the Recipes Introduction 1. The Folklore and History of Chowder 2. Chowder Ingredients 3. Stocks and Broths: The Essence of Chowder 4. Fish Chowders 5. Clam Chowders 6. Assorted Shellfish Chowders 7. Farmhouse Chowders 8. Chowder Companions Sources Bibliography Index
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