Summer Shack Cookbook: The Complete Guide to Shore Food

Overview

"Enables you to bring the style, fun, and flavors of summer to your table all year long."—Tom Colicchio, judge of Bravo’s Top Chef
In this collection of 200 easy-to-make dishes, Jasper White shows you how to make seafood classics like creamy Cape Cod clam chowder, Maine lobster rolls, and scallops wrapped in smoky bacon. Other shack favorites include fried chicken, sausage sandwiches, grilled skirt steak, and blueberry pie. A treasure trove of information, The Summer Shack Cookbook also advises on the proper way ...

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Overview

"Enables you to bring the style, fun, and flavors of summer to your table all year long."—Tom Colicchio, judge of Bravo’s Top Chef
In this collection of 200 easy-to-make dishes, Jasper White shows you how to make seafood classics like creamy Cape Cod clam chowder, Maine lobster rolls, and scallops wrapped in smoky bacon. Other shack favorites include fried chicken, sausage sandwiches, grilled skirt steak, and blueberry pie. A treasure trove of information, The Summer Shack Cookbook also advises on the proper way to shuck clams, pick apart a lobster, and scale a fish. This is the only cookbook you’ll need when it’s really too hot to cook or to fuss.

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Editorial Reviews

From Barnes & Noble
With Lobsters at Home, Jasper White's Cooking from New England, 50 Chowders, and this book, Summer Shack restaurant impresario Jasper White seems to be building his own seafood cookbook section. The Summer Shack Cookbook might its pièce de résistance. This 500-plus-page shore food cookbook provides over 200 seafood recipes, plus a tantalizing supplement of all-American classics like Fried Chicken and Strawberry Pie. It's a summer vacation in itself.
Publishers Weekly

White, a James Beard Award- winning Boston chef, went from owning a high-end restaurant to owning a casual seafood eatery (now there are three) called the Summer Shack. And in the vein of his homey cookbooks-One-Pot Meals; Lobster at Home-he presents this volume of summer recipes. The high quality of recipes and concern for ingredients are evident as ever, but it's the kind of food "you need to roll up your sleeves and get a little messy to truly appreciate and enjoy." White provides stellar versions of such seaside classics as Steamers Cooked in Beer, Creamy Cape Cod Clam Chowder, Fabulous Retro Shrimp Cocktail, and a Classic Maine Lobster Roll. There are also dishes with international accents-Steamed Black Sea Bass with Ginger and Scallions, Portuguese-Style Clam Stew-and old-school summer desserts like Strawberry Shortcake and Whoopie Pies, which White encourages readers to prepare in the morning "to take advantage of the clean work surfaces during the coolest part of the day." The book is filled with other helpful tips and insider chef tricks and techniques-so though it's simple and lighthearted, even hard-core cooks can learn something. (May)

Copyright 2007 Reed Business Information
Library Journal

Beach lovers will long for a trip to the shore after just reading the title. Chef White (Jasper White's Cooking from New England) recommends gathering foods from the garden, farmer's markets, and roadside and dockside vendors. Chapter by chapter, various cooking methods are covered: kettle cooking, grilling, pan-frying, and deep-frying, as well as eating fish raw. To top off the mouthwatering main-course recipes, White has included the comfort of blueberry buckle, strawberry shortcake, and apple crunch. There are recipes for old favorites such as lobster stew, clam chowder, and fried fish filets, as well as lesser-known dishes such as Portuguese fisherman's stew and callaloo soup. Everything is simple, fresh, and adaptable to preparation in a boat galley, dockside, or on the shore. This will be especially appreciated on the East Coast where patrons are familiar with the Summer Shack restaurants. Recommended.
—Ann Weber

Adam Roberts - Salon
“So authentic, you half-expect sand to come pouring out of the pages as you flip through them.”
Christine Matheson - Boston
“Stellar, accessible recipes for stuff we crave.”
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Product Details

  • ISBN-13: 9780393052381
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 5/21/2007
  • Pages: 512
  • Sales rank: 1,429,952
  • Product dimensions: 8.40 (w) x 9.40 (h) x 1.30 (d)

Meet the Author

Jasper White

Jasper White is chef and partner of the Summer Shack restaurants. He is the author of The Summer Shack Cookbook, 50 Chowders, Lobster at Home, and Cooking from New England. He lives in Boston, Massachusetts.

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