What do you think?
Rate this book
Chowderland: Hearty Soups & Stews with Sides & Salads to Match
Sample Creamy Clam Chowder, Portuguese Caldo Verde Chowder, Northwest Salmon Chowder with Leeks and Peas, Double Corn Summer Chowder, and more! Brooke Dojny offers 57 recipes for chowders of all kinds — made with meat, seafood, or veggies — plus tasty side dishes, salads, and desserts. Whether you’re looking for a hearty meal on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you’ll turn to this delicious collection again and again.
144 pages, Kindle Edition
First published May 5, 2015
90 people are currently reading
90 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 22 of 22 reviews
December 31, 2014
I received an arc copy of this book from Netgalley in exchange for an honest review. Thank you NetGalley!
Yes, I did that quickly. That's because I don't read all the details and stories, BUT I cook a LOT, so I can tell a lot from scanning the ingredients and methods. These recipes are amazing!
Includes CHOWDERS (obviously)
even unusual ones with RUM, St. Patty's in a BOWL, or ThanksGIVING in a BOWL! Gobble, gobble...
Hearty and Light STEWS
BREADS
SALADS...with a cute little quote
and DESSERTS
Every single section has enticing recipes in them, along with beautiful photos. My least favorite was the salad section, but to be fair, I like simple salads without fruit and nuts in them.
As promised, we tried a recipe. So for Christmas Eve we made (actually my cousin/roomie did it as I was cooking other yummy items) the Lobster Bisque. NOTE, it calls for 3 live LOBSTERS, pricey if you are land-locked. Anywho...
Oh Emm Gee Dude...soooo good. I just had some Lobster Bisque at a fancy restaurant yesterday as well and it wasn't nearly as good as this recipe. I meant to take more pics, but I uhhh...got hungry and ate it all...my bad.
Can't wait to try more recipes and I desperately want this in hard copy, someone gift it to me....purdy please :)
Yes, I did that quickly. That's because I don't read all the details and stories, BUT I cook a LOT, so I can tell a lot from scanning the ingredients and methods. These recipes are amazing!
Includes CHOWDERS (obviously)
even unusual ones with RUM, St. Patty's in a BOWL, or ThanksGIVING in a BOWL! Gobble, gobble...
Hearty and Light STEWS
BREADS
SALADS...with a cute little quote
and DESSERTS
Every single section has enticing recipes in them, along with beautiful photos. My least favorite was the salad section, but to be fair, I like simple salads without fruit and nuts in them.
As promised, we tried a recipe. So for Christmas Eve we made (actually my cousin/roomie did it as I was cooking other yummy items) the Lobster Bisque. NOTE, it calls for 3 live LOBSTERS, pricey if you are land-locked. Anywho...
Oh Emm Gee Dude...soooo good. I just had some Lobster Bisque at a fancy restaurant yesterday as well and it wasn't nearly as good as this recipe. I meant to take more pics, but I uhhh...got hungry and ate it all...my bad.
Can't wait to try more recipes and I desperately want this in hard copy, someone gift it to me....purdy please :)
May 10, 2015
I was born and raised in the Midwest. Illinois, specifically, where even now in my adulthood is where I go to college and where I live. However, for a very brief time, I lived and vacationed in Massachusetts. This book made me homesick for the coast, even though I'm from the heartland. Each of the 57 recipes included in this book sounded absolutely fantastic, and had me wanting to book the next flight to Marblehead.
At the front of the book, there's a nice guide on how to best use and handle the ingredients listed throughout this cookbook. This is an especially nifty little note, considering there are a lot of seafood chowders with ingredients that the average home cook probably isn't using each and every night (at least in Illinois).
The recipes are very clear and concise, each one having numbered, step-by-step instructions. That makes this a really good book for beginners in the kitchen, because everything is laid out in a really helpful manner. There's also a lot of handy tips throughout this book, such as the 411 on mussels, and how to buy and clean clams. This is information that I wouldn't necessarily know off the bat, so I'm glad it was included. There's also lots of nice anecdotes and memories in this book, making it clear that the author is passionate about what she does. I also rather liked the "chowder wars" in this book, where different places claiming a better chowder were discussed.
Each recipe also offers salad, side, or dessert pairings that are also found in this book, so the book is kind of a one-stop-shop for all your soup eating needs. There is a surprising amount of variety found in this cookbook, from fish to chicken, from shellfish to beef. There's something in here for everyone, whichever ingredient you may happen to favor. The book is divided by type of meal, so it's fairly easy to navigate to find what you're looking for. There's a lot of yummy looking pictures too, which definitely helps.
As I mentioned before, everything in this book sounds awesome. That said, the dishes that I'm most excited to try include Dark and Sticky Candied Gingerbread, Day After Thanksgiving Chowder, and Northwest Salmon Chowder with Leeks and Peas.
This book is a great burst of Americana, and I recommend it to any one who loves to eat soups and chowders as much as I do. Because of the detailed steps, I think this book is suitable to both experienced and beginner cooks.
I received a copy of this in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.
At the front of the book, there's a nice guide on how to best use and handle the ingredients listed throughout this cookbook. This is an especially nifty little note, considering there are a lot of seafood chowders with ingredients that the average home cook probably isn't using each and every night (at least in Illinois).
The recipes are very clear and concise, each one having numbered, step-by-step instructions. That makes this a really good book for beginners in the kitchen, because everything is laid out in a really helpful manner. There's also a lot of handy tips throughout this book, such as the 411 on mussels, and how to buy and clean clams. This is information that I wouldn't necessarily know off the bat, so I'm glad it was included. There's also lots of nice anecdotes and memories in this book, making it clear that the author is passionate about what she does. I also rather liked the "chowder wars" in this book, where different places claiming a better chowder were discussed.
Each recipe also offers salad, side, or dessert pairings that are also found in this book, so the book is kind of a one-stop-shop for all your soup eating needs. There is a surprising amount of variety found in this cookbook, from fish to chicken, from shellfish to beef. There's something in here for everyone, whichever ingredient you may happen to favor. The book is divided by type of meal, so it's fairly easy to navigate to find what you're looking for. There's a lot of yummy looking pictures too, which definitely helps.
As I mentioned before, everything in this book sounds awesome. That said, the dishes that I'm most excited to try include Dark and Sticky Candied Gingerbread, Day After Thanksgiving Chowder, and Northwest Salmon Chowder with Leeks and Peas.
This book is a great burst of Americana, and I recommend it to any one who loves to eat soups and chowders as much as I do. Because of the detailed steps, I think this book is suitable to both experienced and beginner cooks.
I received a copy of this in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.
February 22, 2016
I love cookbooks that teach me something, and cookbook author Brooke Dojny's Chowderland did just that. Specifically, I, a cook from south Louisiana, did not know that there were so many styles of chowder. And chowder is a favorite meal of political marching societies? Who knew?
Dojny does an excellent job with chowder history, and she even includes the provenance and importance of chowder crackers. She also explains the differences in regional chowders, and includes basic recipes for Maine-style Haddock Chowder, Rhode Island Clear Clam Chowder, and a farmhouse Parsnip Chowder popular in Vermont. There's also chowders from the west coast, along with a good selection of vegetable chowders, something that most folks outside the Northeast don't know exist.
I was a little surprised to see a recipe for Creole Seafood Gumbo. I certainly don't consider gumbo a chowder, but she slipped in a chapter titled Splendid Seafood Stews and Bisque, so I suppose gumbo can fit in. And the gumbo recipe is authentic -- to New Orleans.
This book is fairly slim, with only about 60 recipes. And the last few chapters are on breads and sweets. But if you don't know much about chowder, this is a good book to start with. The recipes are well written, the photographs make everything look irresistible, and you'll learn something.
Dojny does an excellent job with chowder history, and she even includes the provenance and importance of chowder crackers. She also explains the differences in regional chowders, and includes basic recipes for Maine-style Haddock Chowder, Rhode Island Clear Clam Chowder, and a farmhouse Parsnip Chowder popular in Vermont. There's also chowders from the west coast, along with a good selection of vegetable chowders, something that most folks outside the Northeast don't know exist.
I was a little surprised to see a recipe for Creole Seafood Gumbo. I certainly don't consider gumbo a chowder, but she slipped in a chapter titled Splendid Seafood Stews and Bisque, so I suppose gumbo can fit in. And the gumbo recipe is authentic -- to New Orleans.
This book is fairly slim, with only about 60 recipes. And the last few chapters are on breads and sweets. But if you don't know much about chowder, this is a good book to start with. The recipes are well written, the photographs make everything look irresistible, and you'll learn something.
September 14, 2015
IMO, a cookbook is worth reading if it contains one stellar recipe. Summer squash chowder! Delicious!
June 15, 2015
I have lived in New England for the past 30 years and we take our chowder very seriously. Lucky for us, we have a new book that gives us recipes for 57 chowders and seven stews. I really loved the layout of the book. The recipes were stated simply and each recipe contained everything you need to know about to cook that particular type of chowder including which type of clam to use, how to clean the fish, how to store it and side dishes, breads and salads to match. Intermittent bits of information about fish and chowders are woven throughout the book and it was fun to learn facts and folklore of chowder. The pictures were vibrant and nicely laid out. I made two of the chowders (sweet corn chowder and Manhattan corn chowder) and they were tasty and easy to make. I would highly recommend this book to anyone who loves chowder as much as I do, especially if you do not know where to begin. Thank you NetGalley for allowing me to review this book for an honest opinion
July 20, 2020
Growing up in Massachusetts and Rhode Island has afforded me the opportunity to enjoy many kinds of chowders. The debate over which kind of chowder will never come to an end. Where I live, it seems that most people prefer white, but my family grew up with red. No worries here; Dojny has included ALL the varieties you will ever need. These are real recipes with real items...not a bunch of canned products. If you are looking for a book that provides you with chowder recipes in the true sense of the word, look no further. This book has it all and there are photos too. What a nice collections to behold. Aside from the great chowder recipes, some amazing bread, salad, and dessert offerings are included. This is truly a "can't miss" cookbook for those that want the real deal!
November 15, 2014
MUST-HAVE! If you could only add one new cookbook to your collection – Chowderland – would be your best choice! Filled with glorious photos and fantastic descriptions of the recipes this is a book everyone will enjoy. Detailed instructions will make chowders easy for a beginner yet there are also challenging recipes – lobster bisque and others. The sections on breads and salads are packed full of new offerings. Included are yummy desert recipes to finish off your feast. I loved the tidbits of history and quotes that were included. Well written and inspiring! Enjoy! NetGalley and Storey Publishing provided an advanced review copy of this book in exchange for an honest review!
June 5, 2015
If you love chowder, this cookbook belongs in your collection!
Full review on my blog:
Lakeside Musing: Chowderland by Brooke Dojny
Full review on my blog:
Lakeside Musing: Chowderland by Brooke Dojny
September 6, 2017
This is an essential cookbook for anyone who loves comfort foods like stew, soups, and delicious pies, tarts and dessert treats. I personally guarantee you will love the recipes in here. They are very reliable, even at high altitude.
May 7, 2015
Chowderland - Netgalley & Storey Publishing - Thanks for the approval in exchange for a review. Which I will gladly give.
The cover looked so good that I kinda wanted to just get a spoon and eat it.I love Chowders. And I thought I could get a few good recipes from this. So I requested it. I'm happy to have been approved! Thanks!
First note; OMG I love the map for the Contents! So cute!
"Welcome to Chowderland" ;
The beginning was very good and informative.
Since I must come up with some sort of chowder definition, here it is: a chunky, hearty soup, usually made with salt pork or bacon, onions, potatoes, the main ingredient (often seafood), and a liquid. That's the starting point. - Brooke Dojny
Chowder is a favorite soup..Stew? Is a favorite food of mine. So it was nice to read and learn something about it.
The Chowder Pot; The names of the chowder recipes sound soo good. Here's a couple examples: Manhattan-Style Clam Chowder (My dad's favorite), Northwest Salmon Chowder with leaks and peas (which I think looked Amazing in the photo and sounds good), Lobster and Sweet Corn Chowder, Shrimp, Fennel and Red Potato Chowder, & Boston-Style Creamy Clam Chowder They all scream "COOK ME and EAT ME!"
Each recipe is easy to follow, pretty easy to find the ingredients, and gives you some nice information about what you're going to be using in each chowder. And each recipe has its own little story.
Splendid Seafood Stews and A Bisque; Pretty blue coloring!
Same thing recipes that scream; "COOK ME, DEVOUR ME! Enjoy me!" Easy to follow. Good information.
Accompanying Breads & Salads Especially for Chowders are recipes i'd probably never use, only because i'd rather use crackers, and a normal plain (lettuce, tomato, cucumber) salad. But the recipes for the breads and salads looked and sounded pretty good.
Now for the good stuff: The Perfect Finish; Desserts! Such sweet (and sour) desserts. They ALL sounded great, and the pictures for this area all looked delicious.
The pictures in this book looked delicious, and fabulous. I hope to find this recipe book in a store close by! Thanks! I enjoyed reading it and learning something new.
Note: Cookbooks aren't a common thing for me to read. Though I do enjoy them when I do.
The cover looked so good that I kinda wanted to just get a spoon and eat it.I love Chowders. And I thought I could get a few good recipes from this. So I requested it. I'm happy to have been approved! Thanks!
First note; OMG I love the map for the Contents! So cute!
"Welcome to Chowderland" ;
The beginning was very good and informative.
Since I must come up with some sort of chowder definition, here it is: a chunky, hearty soup, usually made with salt pork or bacon, onions, potatoes, the main ingredient (often seafood), and a liquid. That's the starting point. - Brooke Dojny
Chowder is a favorite soup..Stew? Is a favorite food of mine. So it was nice to read and learn something about it.
The Chowder Pot; The names of the chowder recipes sound soo good. Here's a couple examples: Manhattan-Style Clam Chowder (My dad's favorite), Northwest Salmon Chowder with leaks and peas (which I think looked Amazing in the photo and sounds good), Lobster and Sweet Corn Chowder, Shrimp, Fennel and Red Potato Chowder, & Boston-Style Creamy Clam Chowder They all scream "COOK ME and EAT ME!"
Each recipe is easy to follow, pretty easy to find the ingredients, and gives you some nice information about what you're going to be using in each chowder. And each recipe has its own little story.
Splendid Seafood Stews and A Bisque; Pretty blue coloring!
Same thing recipes that scream; "COOK ME, DEVOUR ME! Enjoy me!" Easy to follow. Good information.
Accompanying Breads & Salads Especially for Chowders are recipes i'd probably never use, only because i'd rather use crackers, and a normal plain (lettuce, tomato, cucumber) salad. But the recipes for the breads and salads looked and sounded pretty good.
Now for the good stuff: The Perfect Finish; Desserts! Such sweet (and sour) desserts. They ALL sounded great, and the pictures for this area all looked delicious.
The pictures in this book looked delicious, and fabulous. I hope to find this recipe book in a store close by! Thanks! I enjoyed reading it and learning something new.
Note: Cookbooks aren't a common thing for me to read. Though I do enjoy them when I do.
September 25, 2015
I haven't historically been a big chowder fan. I'm not even sure whether I've ever had clam chowder. I know, I know. What kind of American has never even tried clam chowder??
But I'm a pesctarian. That means I eat a lot of fish and seafood, along with vegetarian. And how can you be pescatarian and not eat chowder? Even if I don't want to eat clam chowder, there are other kinds of chowder. Right?
Ummmm...what other kinds of chowder is there? Well, I knew about fish chowder, and then there's...
...
...
Hmmm.
Okay. I guess I really do need this book!
Well, I can tell you that the cover photo looks delicious! Upon opening this book, I found that it is really visually appealing. I liked the Table of Contents, which looks like an old hand-drawn map.
The author starts with a brief history of chowder, typical ingredients and what makes chowder "chowder". The next chapter has some typical chowder-type recipes. There are clear chowders, milky white chowders, red chowders. Next come seafood stews and bisque. Then tasty accompanying breads, salads and desserts.
I made the Smoked Fish and Corn Chowder for Floyd recipe from the book. I used smoked salmon rather than mackerel or trout as suggested in the recipe, and one or two other minor tweaks or substitutions. The salmon created a greasy orange film in the chowder, so it didn't look like a creamy white chowder, but ohhhhhh the flavor! It was pretty good the first day, but the second and third days? Oh so good! Red potatoes and corn with cream and smoked salmon. Yum!
My final word: Full of beautiful photos and chock full of flavor-packed chowder recipes, this book is for chowder-lovers and novices alike. There are a number of traditional clam chowders as well as lots of fish and seafood, chicken and veggies. There is even a "Day-After-Thanksgiving Chowder"! If your idea of a deliciously comforting meal is centered around a steaming pot of chowder, then this book is for you!
But I'm a pesctarian. That means I eat a lot of fish and seafood, along with vegetarian. And how can you be pescatarian and not eat chowder? Even if I don't want to eat clam chowder, there are other kinds of chowder. Right?
Ummmm...what other kinds of chowder is there? Well, I knew about fish chowder, and then there's...
...
...
Hmmm.
Okay. I guess I really do need this book!
Well, I can tell you that the cover photo looks delicious! Upon opening this book, I found that it is really visually appealing. I liked the Table of Contents, which looks like an old hand-drawn map.
The author starts with a brief history of chowder, typical ingredients and what makes chowder "chowder". The next chapter has some typical chowder-type recipes. There are clear chowders, milky white chowders, red chowders. Next come seafood stews and bisque. Then tasty accompanying breads, salads and desserts.
I made the Smoked Fish and Corn Chowder for Floyd recipe from the book. I used smoked salmon rather than mackerel or trout as suggested in the recipe, and one or two other minor tweaks or substitutions. The salmon created a greasy orange film in the chowder, so it didn't look like a creamy white chowder, but ohhhhhh the flavor! It was pretty good the first day, but the second and third days? Oh so good! Red potatoes and corn with cream and smoked salmon. Yum!
My final word: Full of beautiful photos and chock full of flavor-packed chowder recipes, this book is for chowder-lovers and novices alike. There are a number of traditional clam chowders as well as lots of fish and seafood, chicken and veggies. There is even a "Day-After-Thanksgiving Chowder"! If your idea of a deliciously comforting meal is centered around a steaming pot of chowder, then this book is for you!
July 22, 2015
I dearly love a good bowl of chowder, so I was thrilled to get a copy of this book to review. There is a nice variety of chowders included and I enjoyed the book immensely. I have made the Broccoli and Cheddar Chowder and Classic Down East Haddock Chowder so far. The Broccoli and Cheddar Chowder only called for 1/2 t salt (plus more if needed). I know it says "more if needed", but that's way too little salt to even start with for a pot of chowder containing 1 1/4 lbs of potatoes plus the broccoli, cream, etc. I had to add salt 3 times to get it seasoned enough. I also added more cheese as you could barely taste the cheese the first time around even though I was using a good, sharp cheddar. The Down East Haddock Chowder was very enjoyable, and I'm looking forward to trying more of the chowders.
I was very surprised to find no recipes for making your own stock. In the beginning of the book she says "If possible, I call for a cooking method that incorporates broth-making as part of a chowder or seafood recipe", but most of the time she just calls for bottled clam juice and/or seafood broth. I would have loved to have had some good recipes for fish, shrimp, and or seafood broth made from scratch. I think it would have really added to the book.
Overall, I enjoyed this book and will be cooking from it again. I have several recipes marked already such as Clam Fritters, Bittersweet Chocolate Pecan Tart along with more chowders.
I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.
I was very surprised to find no recipes for making your own stock. In the beginning of the book she says "If possible, I call for a cooking method that incorporates broth-making as part of a chowder or seafood recipe", but most of the time she just calls for bottled clam juice and/or seafood broth. I would have loved to have had some good recipes for fish, shrimp, and or seafood broth made from scratch. I think it would have really added to the book.
Overall, I enjoyed this book and will be cooking from it again. I have several recipes marked already such as Clam Fritters, Bittersweet Chocolate Pecan Tart along with more chowders.
I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.
December 5, 2014
I received a complimentary copy of this book via NetGalley in exchange for an honest review.
Chowderland by Brooke Dojny is a fabulous source for winter dinner ideas. The book starts with information about tools and ingredients. There are 57 recipes in this book. The author provided a variety of chowder recipes from different states. Most of the chowder recipes are seafood chowders, however, I found the sweet corn chowder recipe particularly interesting. Most of the recipes are simple to cook, but there are a couple more challenging recipes such as lobster bisque.
In addition to the wide variety of chowder recipe, Ms. Dojny has provided bread, salad and side recipes. Each chowder recipe has a recommended accompanying salad to fill out the meal. The beet, arugula and feta salad is yummy! Lastly, there are a few recipes for dessert to finish the meal.
Chowderland provides inviting color photos of each of the recipes, and there are beautiful photos of the New England, fishing, lobster traps and fishermen. Readers will virtually feel the salty breeze coming off the Atlantic.
Chowderland by Brooke Dojny is a fabulous source for winter dinner ideas. The book starts with information about tools and ingredients. There are 57 recipes in this book. The author provided a variety of chowder recipes from different states. Most of the chowder recipes are seafood chowders, however, I found the sweet corn chowder recipe particularly interesting. Most of the recipes are simple to cook, but there are a couple more challenging recipes such as lobster bisque.
In addition to the wide variety of chowder recipe, Ms. Dojny has provided bread, salad and side recipes. Each chowder recipe has a recommended accompanying salad to fill out the meal. The beet, arugula and feta salad is yummy! Lastly, there are a few recipes for dessert to finish the meal.
Chowderland provides inviting color photos of each of the recipes, and there are beautiful photos of the New England, fishing, lobster traps and fishermen. Readers will virtually feel the salty breeze coming off the Atlantic.
April 14, 2015
Well, this is the definitive guide to chowders for me. From the classic New England options to the Southern chowders along with some intriguing non-regional options, the variety of chowders is amazing. I tried three of them and each came out delightfully. I particularly appreciated the fact that Dojny focuses upon incorporating the broth/stock creation into the body of the recipe reducing a reliance upon grocery stores-instead a good fishmonger is crucial. Along with the chowders are breads, crackers, and sides. Every type of chowder is represented with a photo and each recipe is accompanied by photos of fish. Layout is well done lending the recipes an accessibility backed up by the instructions. My only nitpick really is that each recipe is spread on two pages requiring page flipping to refer both to the recipe and ingredient list.
March 28, 2015
I was lucky enough to have gotten a free copy of this book from NetGalley in exchange for a review and I am happy to do it. My family loves Chowders and I am constantly on the lookout for new cookbooks and recipes, the beautiful pictures inspired me to try everything. Not only will you find a good variety of seafood chowders but plenty of recipes without seafood as well, I tried the Vineyard Chicken and Corn Chowder and it was a big hit, next up will be the Caldo Verde Chowder, my husband grew up with this version of Chowder, and I can't wait to try it. Also included are some scrumptious looking salads, breads and deserts that made my mouth water. This book made a great addition to my cookbook library.
December 24, 2014
What a wonderful and educational cookbook. I really enjoyed reading this book and plan to make some of the simpler chowders (as a treat) sometime in the near future.
This is a very accessible and useful cookbook, especially for colder weather. All the ingredients are easily obtained and the instructions are clear, concise and comprehensive. Lovely illustrations as well.
And Ms. Dojny does not forget the sides, which can be as important as the main course. They all look delicious and appear to go well with the chowders.
It was fun learning all about chowder, from the history to how to make it. A cookbook well worth reading and using! A very good read!
This is a very accessible and useful cookbook, especially for colder weather. All the ingredients are easily obtained and the instructions are clear, concise and comprehensive. Lovely illustrations as well.
And Ms. Dojny does not forget the sides, which can be as important as the main course. They all look delicious and appear to go well with the chowders.
It was fun learning all about chowder, from the history to how to make it. A cookbook well worth reading and using! A very good read!
May 6, 2015
I received this book in exchange for an honest review.
Most books on a specific cooking topic have a limited number of recipes.
This book, however, has a very wide selection of chowder recipes. Many of the recipes are similar/repetitive but there is also a great deal of unusual/unexpected recipes. The recipes are easy to follow, the ingredients are generally readily available. The pictures are very good.
The book also has sections on breads/desserts/salads that go with chowder. I didn't read the breads or desserts sections as I don't cook either often. The salad section was pretty uneventful/boring and didn't add much to the book.
Most books on a specific cooking topic have a limited number of recipes.
This book, however, has a very wide selection of chowder recipes. Many of the recipes are similar/repetitive but there is also a great deal of unusual/unexpected recipes. The recipes are easy to follow, the ingredients are generally readily available. The pictures are very good.
The book also has sections on breads/desserts/salads that go with chowder. I didn't read the breads or desserts sections as I don't cook either often. The salad section was pretty uneventful/boring and didn't add much to the book.
April 7, 2016
As someone who appreciates getting "extras" from cookbooks, I really enjoyed reading this book! Yes, reading, not just flipping through and looking at the pictures :) The recipes and photos are inspiring, but the stories and historic tid-bits that are included help to elevate Dojny's book from being just another collection of recipes to something that is really quite fascinating. There are relevant quotations from writers (Herman Melville appears more than once) and other cooking pros, along with explanations of why and how certain styles of chowders developed where they did. I definitely recommend!
December 19, 2014
This has been a great lesson in chowder history. I have never made homemade chowder and after reading this amazing cookbook, I feel confident that I can now do it. I have a good understanding as to the basic ingredients of chowder and what their purpose is. Also, what can go wrong while making it and how to correct it. I never knew how many different types of chowder there are. I highly recommend this fantastic cookbook to anyone that wants a bowl of this amazing comfort food.
Received a copy in exchange for an honest review.
Received a copy in exchange for an honest review.
April 26, 2015
A great chowder book for people like me that is working on cooking more. This is the perfect book to learn how to make an assortment of chowders and foods that go well with them. There are a lot of traditional chowder recipes and some more unique chowders as well. Most of the ingredients are standard as well so it makes them easier to throw together. Overall a good standard chowder cookbook.
I received this advanced copy from Storey Publishing through Netgalley in exchange for my honest review.
I received this advanced copy from Storey Publishing through Netgalley in exchange for my honest review.
July 10, 2016
It turns out that I am looking for stew-land, because chowder is so often fished-based. Nonetheless, nicely laid out, nicely paired with salads and desserts, and many options for things other than fish provided.
July 18, 2015
Lots of yummy chowder recipes that have easy to read & cook instructions.
Displaying 1 - 22 of 22 reviews