Chowderland: Hearty Soups & Stews with Sides & Salads to Match

We rated this book:


Potatoes, onions, and other vegetables; fish or animal protein; and milk or broth make a Chowder. In Chowderland, author Brooke Dojny describes how to make magic happen to transform those ingredients, and a few others, into a hearty delicious meals. She details many different clam chowders; Boston Style, Semi-clear, Maine Steamer, Manhatten-Style, Red Point, and Rhode Island Style; each with their differences and unique flavors. Other chowders using different fish, corn, turkey, chicken salt pork or corned beef round out the chowder section. Soups and stews follow. A double delight are the recipes for breads, sides and traditional deserts including pies, cobblers and cakes.

The recipes are easy to prepare, nothing harder than dicing potatoes or chopping clams. Some of the recipe variations are minor, but most of the dishes are decidedly different enough to justify a separate page. The illustrations are well-done giving a good idea of what the finished product should look like. The recipes we have tried have been wonderful. This is a recipe book to pull out on a blustery day, make a batch of chowder, a batch of the Salt and Pepper biscuits or cornbread and let the cold wind howl outside. I recommend it.

Reviewed By:

Author Brooke Dojny
Star Count 4.5/5
Format Hard
Page Count 144 pages
Publisher Storey Publishing LLC
Publish Date 2015-May-05
ISBN 9781612123752
Amazon Buy this Book
Issue November 2015
Category Cooking, Food & Wine


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