Average Reviews:
(More customer reviews)I first have to let you know my own bias(es): I read cookbooks like somefolks read novels, but when it "comes down to it" what I trulyappreciate is a book with plenty ofrecipes that sound delicious, and thatIcan actually prepare at home.
OK - here's another bias - I lovechowders. I love eating them, cooking, smelling them, etc.
This is a goodscholarly book on chowders. It begins with a history of chowders inNortheastern America from 1700 up to 2000 when the author tells us "50CHOWDERS by Jasper White, the first hardcover book of contemporarychowders, is published".
The author doesn't hide his biases: JasperWhite is a proud Northeastern American and believes chowders have been andremain an integral part of the Northeast American (this includes Canada)diet and culture since the 1700's.
This is a book to please lots ofpeople because the recipes sound yummy and do-able for the most part. Mostfocus on clams, shellfish and fish in general. There are some veg. chowdersas well - leaning heavily toward corn. There are also recipes for accompaniments - breads, fritters - not many,though - also leaning mostlytoward corn. (OK by me, I love corn).
There's a lot of information here,which I appreciate. This isn't an open a can of this and that, instead it'svery thoughtfully put together. As with most worthwhile cookbooks,JasperWhite focuses on the importance of the very best ingredients to achieve thevery best product(s). You can learn about various types of clams,shellfish, fish, broths, with some interesting history thrown in...
Ilike it.
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