Last edited by Kesho
Tuesday, August 11, 2020 | History

7 edition of Jasper White"s cooking from New England found in the catalog.

Jasper White"s cooking from New England

more than 300 traditional contemporary recipes

by Jasper White

  • 359 Want to read
  • 20 Currently reading

Published by Biscuit Books in Newton, Mass .
Written in English

    Subjects:
  • Cookery, American -- New England style

  • Edition Notes

    Other titlesCooking from New England
    StatementJasper White ; decorative paintings by Deborah Healy ; technique drawings by Stephen Schindler.
    Classifications
    LC ClassificationsTX715.2.N48 W46 1998
    The Physical Object
    Paginationp. cm.
    ID Numbers
    Open LibraryOL363835M
    ISBN 100964360071
    LC Control Number98024092
    OCLC/WorldCa39045245

    Jun 29,  · It’s about the ingredients. Even when I was in fine dining, my cooking was ingredients-driven. The book itself, I call it “The Joy of Cooking for the Beach.’’ New England is like. Sep 04,  · This chowder isn't going to win any beauty contests, but it is definitely a winner in the kitchen. The recipe comes from a little book called 50 Chowders by Jasper White, and it could be overlooked given that the book is full of the most wonderful sounding soups and chowders. It's the kind of .

    Jul 26,  · A little bird once told me that Jasper White’s lobster rollsare genius. I should have pinned that bird to a wall until it told me which Jasper White lobster rolls. Because for the past 20 years Author: Kristen Miglore. 12 Classic New England Recipes Baked Beans. Can you envision a potluck or a ham supper without those beloved baked beans? This recipe is an old-fashioned New England favorite, containing salt .

    Aug 22,  · 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. Chef Jasper White makes a hearty new England fish chow-da. Julia Child: Cooking Pioneer and PBS Icon Episode Links "Like" PBS Food on Facebook; Meet the Chefs of In Julia's Kitchen with Master.


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Jasper White"s cooking from New England by Jasper White Download PDF EPUB FB2

Nov 17,  · Jasper White's Cooking from New England: More Than Traditional Contemporary Recipes [Jasper White] on frithwilliams.com *FREE* shipping on qualifying offers. A fine copy in a fine dust jacket.

First edition thus. Quarter cloth over paper covered boards. 4to. xiii/5(9). Jasper White's Cooking from New England Recipes from this book recipe steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for 2/4(10).

Nov 17,  · Jasper White's Cooking from New England: More Than Traditional and Contemporary Recipes [Jasper White] on frithwilliams.com *FREE* shipping on qualifying offers. Presents recipes for fish, poultry, game, meat, cheese, vegetables, breads, and desserts/5(9).

We live in Plymouth, MA, and often entertain visitors from places outside of New England. I am a fan of ethnic cooking of all varieties, including old Yankee New England.

White's book includes both old standards and new ideas that match well with them/5(4). Browse and save recipes from Jasper White's Cooking from New England: More Than Traditional and Contemporary Recipes to your own online collection at frithwilliams.com Additional Details.

Description: One of the most talented young American chefs shares recipes from the rich tradition of New England cookery as well as highly original recipes from his own kitchen.

Since the opening of his much-acclaimed restaurant, Jasper's, inchef Jasper White has done more than create some of the most unusual and appealing food in Boston. Jasper White's Cooking from New England. Newton, MA: Biscuit Books, ().

xiii, pp. Illus. with color & b/w drawings. 4to. Quarter cloth over paper covered boards. First edition thus. Deborah Healy and Stephen Schind. Buy a cheap copy of Jasper White's Cooking from New England: book by Jasper White.

A world-famous chef investigates the wide-ranging depth of traditional and contemporary New England cookery, offering delicious recipes for fish, venison, poultry, Free shipping over $ Jasper White's cooking from New England: more than traditional and contemporary recipes.

[Jasper White] Home. WorldCat Home About WorldCat Help. Search. Search for Library Items Search for Lists Search for Contacts Search for a Library. Create CreativeWork, schema:Book. Jasper White (bornNew Jersey) is a "chef, restaurateur and cookbook author who is recognized as one of the leading authorities on New England food and its history, in particular seafood.".

Oct 21,  · Jasper White’s Lobster Chowder. Made with homemade lobster stock, bacon, and potatoes, this hearty and flavorful lobster chowder recipe is a keeper.

The recipe is adapted from chef Jasper White’s book 50 Chowders (Scribner; ) Total Time: 30 (not including stock preparation) Yield: 6 to 8 servingsServings: In the summer, chef Jasper White makes this dish with fresh corn, using the cobs to flavor the lobster stock and the kernels to add sweetness and texture to the chowder.

The recipe is adapted from White’s book 50 Chowders (Scribner; ). Get this from a library. Jasper White's cooking from New England: more than traditional and contemporary recipes. [Jasper White]. Nov 01,  · Jasper White's Cooking from New England book. Read reviews from world’s largest community for readers.

One of America's most talented and lauded young ch /5. Jun 21,  · I grew up an live in New England and this is, by far, the best chowder recipe I have ever made and eaten. It is not a super thick soup, which is the way chowder should be.

I start with live quahogs, but if you can't get them, use fresh or canned. It will make a difference but it will still be good. If you can't get salt pork, use a less smoky 5/5. Jasper White's Cooking from New England: More Than Traditional and Contemporary Recipes by Jasper White starting at $ Jasper White's Cooking from New England: More Than Traditional and Contemporary Recipes has 1 available editions to buy at Half Price Books Marketplace.

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 Released on: August 22, Jasper White's Cooking from New England: Jasper White.

Harper & Row, - Cooking - pages. 1 Review. One of America's most talented and lauded young chefs shares recipes rich in the taste, atmosphere, and history of New England.

More than 50 two-color line drawings. What people are saying - 5/5(1). Anyone who likes clam chowder, hearty stews, or simple, comforting one-pot meals will be happy as a clam with Jasper White’s 50 Chowders; One Pot Meals—Clam, Corn & Beyond.

Chowders are easy to make, comforting to eat, and the recipes here—presented by a New Englander who knows his fish—are good for the soul and the appetite. Jan 14,  · Jasper White is famous for Chowders. He has published a cookbook of just chowders.

This is the pot of chowder served at our house our way, mostly on cold winter nights. It has none of the glue of flour, so is quite good for gluten-intolerant folks.5/5(7).

With one cookbook under his belt (Jasper White’s Cooking from New England was published in ) White used the time off to write two more – Lobster at Home and Fifty Chowders. All three books are still in print and selling well. InWhite released his latest book, The Summer Shack Cookbook – The Complete Guide to Shore Food.Jasper White's Cooking From New England.

Red Flannel Hash is basically left overs from a New England Boiled Dinner (also in the book). The corned beef and veggies are mixed with pickled beets and spuds, then chopped and pan fried until a nice crust forms on the bottom.

It's wicked pissa, I assure you.Jasper White is a chef, restaurateur and cookbook author who is recognized as one of the leading authorities on New England food and its history, in particular seafood.

Jasper is the author of four cookbooks: Jasper White’s Cooking from New England, Lobster at Home, Fifty Chowders, and The Summer Shack Cookbook.