6757263
9780916782122
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Follows chowder's course along coastal North America, then inland & across the continent with the pioneers, presenting authentic & delicious recipes that emerged along the way. Not only fish chowders were common, but chowders of corn, parsnips, chicken, veal, beans, lobster, & oysters--in short, anything that was available to the imaginative cook. Culled & personally tested by Professor Hooker from perhaps a thousand chowder recipes that he came across while researching a history of food & drink in America, these recipes are all carefully kitchen tested & their sources acknowledged. Where a very early recipe appears, the author has taken pains to suggest quantities & proportions to suit the modern cook.Hooker, Richard J. is the author of 'The Book of Chowder', published 1978 under ISBN 9780916782122 and ISBN 0916782123.
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