50 CHOWDERS von Jasper White ~ Hardcover ~ JASPER'S BOSTON Restaurant ~

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eBay-Artikelnr.:197747720632

Artikelmerkmale

Artikelzustand
Neuwertig: Buch, das wie neu aussieht, aber bereits gelesen wurde. Der Einband weist keine ...
Personalize
No
Signed
No
Ex Libris
No
Personalized
No
Features
Dust Jacket, Illustrated
Original Language
English
Inscribed
No
Vintage
No
ISBN
9780684850344
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Scribner
ISBN-10
0684850346
ISBN-13
9780684850344
eBay Product ID (ePID)
1633370

Product Key Features

Book Title
50 Chowders : 50 Chowders
Number of Pages
256 Pages
Language
English
Publication Year
2000
Topic
Courses & Dishes / Soups & Stews, General, Courses & Dishes / General
Illustrator
Yes
Genre
Cooking
Author
Jasper White
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
19.8 Oz
Item Length
9.1 in
Item Width
8.1 in

Additional Product Features

Intended Audience
Trade
LCCN
00-025242
Dewey Edition
21
Reviews
Alice WatersJasper White cooks just the way I like to eat! His passion, his purity, and his attention to detail make the chowders in this book irresistible., Alice Waters Jasper White cooks just the way I like to eat! His passion, his purity, and his attention to detail make the chowders in this book irresistible., Jacques PépinI am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in 50 Chowders reflect his gentleness and his professionalism., Mark Miller author of Coyote Caf: Foods from the Great Southwest For anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen., Mark Miller author of Coyote Café: Foods from the Great Southwest For anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen., Jacques Ppin I am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in 50 Chowders reflect his gentleness and his professionalism., Mark Millerauthor of Coyote Café: Foods from the Great Southwest For anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen., Mark Millerauthor ofCoyote Café: Foods from the Great SouthwestFor anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen., Jacques Pépin I am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in 50 Chowders reflect his gentleness and his professionalism., Jacques PépinI am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in50 Chowdersreflect his gentleness and his professionalism.
Dewey Decimal
641.8/13
Table Of Content
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
Synopsis
When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world. Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation--even chowders that take more than an hour to make don't require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you'll have plenty of time to enjoy your company. 50 Chowders is the first hardcover cookbook to explore the many interpretations of chowders. On the familiar side, you will find a recipe for Corn Chowder explained with the kind of detail that ensures a sweet, mellow broth, succulent chunks of potatoes, and fresh golden kernels of corn. On the exotic side, there is a recipe for San Francisco Crab "Meatball" Chowder, an exciting dish whose deep and robust flavors make it really quite special. Here are a few of the more than fifty other chowders you will find: Shaker Fresh Cranberry Bean Chowder, Nova Scotia Lobster Chowder, Nantucket Veal Chowder, Pacific Northwest Salmon Chowder, and nine different clam chowders. Among this book's unique features: A chapter of chowder companion dishes, from Parker House Rolls to Buttermilk Biscuits; more than fifty illustrations of important cooking techniques and chowder ingredients; cook's notes for each recipe, giving possible substitutions, required equipment, and serving suggestions; a list of reliable mail-order suppliers of seafood and other chowder ingredients. Jasper White brings to 50 Chowders the same enthusiasm and flair that made his previous book, Lobster at Home, "like having a Down Easter by your side, distilling years of experience and telling you just what to do" (Corby Kummer of The Atlantic Unbound ). With this treasure trove of information and expertise in your kitchen, you will never think of chowder in the same way again., When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world.Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation -- even chowders that take more than an hour to make don't require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you'll have plenty of time to enjoy your company.50 Chowdersis the first hardcover cookbook to explore the many interpretations of chowders. On the familiar side, you will find a recipe for Corn Chowder explained with the kind of detail that ensures a sweet, mellow broth, succulent chunks of potatoes, and fresh golden kernels of corn. On the exotic side, there is a recipe for San Francisco Crab "Meatball" Chowder, an exciting dish whose deep and robust flavors make it really quite special. Here are a few of the more than fifty other chowders you will find: Shaker Fresh Cranberry Bean Chowder, Nova Scotia Lobster Chowder, Nantucket Veal Chowder, Pacific Northwest Salmon Chowder, and nine different clam chowders.Among this book's unique features: A chapter of chowder companion dishes, from Parker House Rolls to Buttermilk Biscuits; more than fifty illustrations of important cooking techniques and chowder ingredients; cook's notes for each recipe, giving possible substitutions, required equipment, and serving suggestions; a list of reliable mail-order suppliers of seafood and other chowder ingredients.Jasper White brings to50 Chowdersthe same enthusiasm and flair that made his previous book,Lobster at Home,"like having a Down Easter by your side, distilling years of experience and telling you just what to do" (Corby Kummer ofThe Atlantic Unbound). With this treasure trove of information and expertise in your kitchen, you will never think of chowder in the same way again.
LC Classification Number
TX757.W45 2000

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