Rating: 
Summary: How does chowder differ from stew and stoup?
Review: Well the big difference is the milk ingredient. Well White does a superb job explaining the differences in the beginning & giving some history to how they arose. A chowder doesn't mean seafood & White gives many that are not seafood based. Chowder though does mean milk & cream & tho White admits you can change the chowder to non-milk based it's now a stew & loses some of its bite. Instead use Lact-aid (lactose free) milk & for cream make a (blache roux) white sauce for substitution & you will be richly rewarded. The chowders are superb. Tasty. But getting the seafood ingredients (quahogs) might be tricky though White does give substitutes for those not in either the North Atlantic or Pac West. There are non-seafood chowders though (about 20) for those who can't do seafood for whatever reason. But all in all these were chowders from my childhood in New England eaten during great Nor-Easters and winter Saturdays with baked beans (see Fannie Farmer for a really authentic recipe). White gives really good chowder though...and yes it brings back those Aunt Freda memories :-) Cook's Illustrated refers to White in their chowder recipe found in American Classics if you only want an idea of chowders and would prefer a fuller book.
Rating:
Summary: How does chowder differ from stew and stoup?
Review: Well the big difference is the milk ingredient. Well White does a superb job explaining the differences in the beginning & giving some history to how they arose. A chowder doesn't mean seafood & White gives many that are not seafood based. Chowder though does mean milk & cream & tho White admits you can change the chowder to non-milk based it's now a stew & loses some of its bite. Instead use Lact-aid (lactose free) milk & for cream make a (blache roux) white sauce for substitution & you will be richly rewarded. The chowders are superb. Tasty. But getting the seafood ingredients (quahogs) might be tricky though White does give substitutes for those not in either the North Atlantic or Pac West. There are non-seafood chowders though (about 20) for those who can't do seafood for whatever reason. But all in all these were chowders from my childhood in New England eaten during great Nor-Easters and winter Saturdays with baked beans (see Fannie Farmer for a really authentic recipe). White gives really good chowder though...and yes it brings back those Aunt Freda memories :-) Cook's Illustrated refers to White in their chowder recipe found in American Classics if you only want an idea of chowders and would prefer a fuller book.
Rating: 
Summary: If you want to make great chowder...
Review: You are reading this review because you are interested in making chowder and be advised that this is THE book on chowder. Everything you need to know and so much more is contained with the pages. Pick it up, read it and follow Jasper White's advise and you will be making great chowders in no time at all. The Lobster and Corn Chowder recipe is worth the price of the book. Enjoy!
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