Awesome Chowder Album and Music Offers

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..
Price: $8.91 [Notify me when price goes down.]

In this book, the author takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries .
Price: $4.98 [Notify me when price goes down.]

Chowder isn't like other dogs. For one thing, he likes people toys better than dog toys. He liked to read newspapers rather than fetch them, and he would rather surf the internet and look through his telescope than bury a bone. He just doesn't fit in with the neighborhood dogs, and that makes Chowder lonely. When a petting zoo opens nearby, Chowder is determined to make friends with the zoo animals. And with a strong kick and a flying leap, Chowder finally finds a place where he can be comfortable being his silly, slobbery self, and makes friends by being true to his quirks.

Chowder is a hilarious and heartwarming story that introduces an endearing new character to the picture book market..
Price: $2.99 [Notify me when price goes down.]

When Chowder goes off to the Fabu Pooch Boot Camp, as usual he just doesn't fit in. Chowder tries his best, but his attempts to make himself more fabulous all fall flat. When the First Annual Fabu Pooch Pageant is announced, Chowder anxiously tries to think of a way to stand out. After all, the prize is a one-year supply of Snarf Snacks! Some pups practice their pearly grins, other hounds get massages to relax. One pooch even gets permed! But Chowder finds his calling when he discovers a trampoline. He leaps, he flips, he bounces, and he wows the crowd!


.
Price: $8.29 [Notify me when price goes down.]

Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown. In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more.

Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast..
Price: $7.64 [Notify me when price goes down.]

The best recipes from Maine's acclaimed food writer, these are mouth-watering renditions of classics like clam chowder, lobster stew as well as broccoli chowder and crabmeat stew. Simple and simply delicious!.
Price: $3.81 [Notify me when price goes down.]

From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century.

Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment.

At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history..
Price: $20.00 [Notify me when price goes down.]

This is the essential, easy-reference guide for soup lovers everywhere - a stunning collection of 500 recipe ideas based on one of the world's best loved dishes. The opening of the book provides full advice on key techniques such as whisking adn sieving..
Price: $17.94 [Notify me when price goes down.]