[.ca] 50 Chowders: One Pot Meals - Clam, Corn, & Beyond (ISBN 0684850346)

From Amazon.com:
New England clam, Manhattan red, and corn--that's the chowder story, right? Wrong. In 50 Chowders, award-winning chef Jasper White explores a surprisingly wide range of these savory one-pot meals while also offering chowder history and folklore, in-depth ingredient profiles, cooking tips, and technique instruction. (Did you know that chowder is best "cured" for one hour to three days after it's made to allow flavors to meld?) Probably the last word on the subject, the book delivers the kind of comprehensive culinary profile that enlightens even seasoned cooks. Everyone will find its recipes tempting and approachable. Beginning with a history of chowder--White sets its birth in the 18th century, citing among its possible "inventors" Native Americans, French or English fishermen, or settlers in Canada and Massachusetts--the book then explores typical chowder ingredients such as the all-important salt pork. Recipes follow for classic seafood chowders and for "farmhouse" brews such as Spring-Dug Parsnip, Shaker Fresh Cranberry Bean, and Nantucket Veal. Other chowder newcomers include Digby Bay Scallop Chowder with Cabbage and Bacon, Lightly Curried Mussel Chowder, and Bermuda Fish Chowder, which is served, deliciously, with a pitcher of rum. White also provides a chapter on chowder companions such as common crackers and includes recipes for Cheddar Cheese Biscuits and Skillet Corn Bread, among other go-withs. With eight pages of color photos and numerous technique illustrations, the book gives a humble but essential American dish its full due at last. --Arthur Boehm

The First and Last Word on Chowders!!:
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.

If you want to make great chowder...:
You are reading this review because you are interested in making chowder and be advised that this is THE book on chowder. Everything you need to know and so much more is contained with the pages. Pick it up, read it and follow Jasper White's advise and you will be making great chowders in no time at all. The Lobster and Corn Chowder recipe is worth the price of the book. Enjoy!

How does chowder differ from stew and stoup?:
Well the big difference is the milk ingredient. Well White does a superb job explaining the differences in the beginning & giving some history to how they arose. A chowder doesn't mean seafood & White gives many that are not seafood based. Chowder though does mean milk & cream & tho White admits you can change the chowder to non-milk based it's now a stew & loses some of its bite. Instead use Lact-aid (lactose free) milk & for cream make a (blache roux) white sauce for substitution & you will be richly rewarded. The chowders are superb. Tasty. But getting the seafood ingredients (quahogs) might be tricky though White does give substitutes for those not in either the North Atlantic or Pac West. There are non-seafood chowders though (about 20) for those who can't do seafood for whatever reason. But all in all these were chowders from my childhood in New England eaten during great Nor-Easters and winter Saturdays with baked beans (see Fannie Farmer for a really authentic recipe). White gives really good chowder though...and yes it brings back those Aunt Freda memories :-) Cook's Illustrated refers to White in their chowder recipe found in American Classics if you only want an idea of chowders and would prefer a fuller book.

Extremely delicious and easy!:
I'm new to chowders and cooking in general but I found this book extremely useful and easy. The corn chowder was my absolute favorite. It was incredible. I made it for a group of people and everyone thinks I'm such a great cook now. They don't realize how it easy it was! Although I usually would agree that a cook book needs more photos, the recipes are so easy and explained beautifully that you don't need them. A great book for those who love to cook but may be just starting out.

Delicious and satisfying fare. Five stars not enough!!!:
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.