[PDF.29mt] A History of Chowder: Four Centuries of a New England Meal (American Palate)
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A History of Chowder: Four Centuries of a New England Meal (American Palate)
Robert S. Cox, Jacob Walker
[PDF.op06] A History of Chowder: Four Centuries of a New England Meal (American Palate)
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| #1199832 in Books | The History Press | 2011-04-01 | 2011-04-01 | Original language:English | PDF # 1 | 8.50 x.31 x5.50l,.66 | File type: PDF | 136 pages | ||3 of 3 people found the following review helpful.| "Chowder is a sea swell of the soul"|By D. N. Stone|What a nifty little history. This book is certain to be the last word on chowder (not just clam) for years to come. The authors strike a good balance between rhapsodic and scholarly. If you're looking for the origins of the word chowder, the first recipes, literary references to chowder or the fraught histories of the constitu|About the Author|Jacob Walker spends most of his time along the coast of Massachusetts. He is the creator of the New England Chowder Compendium, a nationally recognized project at the University of Massachusetts–Amherst devoted to examining all things chow
New England's culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call. It remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robe...
You can specify the type of files you want, for your device.A History of Chowder: Four Centuries of a New England Meal (American Palate) | Robert S. Cox, Jacob Walker. I really enjoyed this book and have already told so many people about it!
