| Jasper White has a well-deserved reputation as one of New England s premier chefs and restauranteurs. His expertise with seafood and his knowledgeable perfectionist approach to the traditional food of New England is legendary. In this book he focuses on chowders in all their forms both familiar and exotic. The approach is thorough for instance he tells not just how to make a splendidly rich clam chowder but also how to dig clams. Along with the chowder recipes there are also recipes for accompaniments like Parker House Rolls. You ll love cooking up hearty and relatively simple dishes such as Lobster & Corn Chowder San Francisco Crab "Meatball" Chowder and Spring-Dug Parsnip Chowder to share with family and friends.By Jasper White 50 Recipes for one-pot meals A few color photos No nutritional analysis Helpful notes and creative variations 232 Pages hardcover 8 1/4" x 9 1/2" |
