New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys...

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Craig Fear

New England Soups from the Sea

Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys

Craig Fear

$40.95

Paperback

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English

Countryman Press Inc.
08 March 2022

National & regional cuisine; Cooking with fish & seafood; Soups & starters

Few dishes conjure as much New England nostalgia as clam chowder. But the northeast coast of America can stir up even more creative soups and stews than this traditional favorite. From forgotten classics like clam chowder's Portuguese-influenced cousin, and fresh new flavors like Autumn Monkfish Stew, Malty Mussels Soup, and seasonal clam boils, this comprehensive cookbook embraces the locavore movement and sustainable seafood to expand our soup horizons.

Complete with easy recipes for seafood broths and stocks, 33 native fish and shellfish profiles, and advice on how to befriend your local fisherman, New England Soups from the Sea will have readers feeling confident in their seafood knowledge and how to invent their own soups from New England's ocean bounty. Paired with bright photography and the welcoming voice of a local New Englander, food writer Craig Fear boils all the charm of a seaside town into delicious, warming flavors.

By: Craig Fear
Imprint: Countryman Press Inc.
Country of Publication: United States
Dimensions: Height: 229mm, Width: 180mm, Spine: 20mm
Weight: 732g
ISBN: 9781682687130
ISBN 10: 1682687139
Pages: 296
Publication Date: 08 March 2022
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Craig Fear is a food writer, blogger, and cookbook author. A certified Nutrition Therapy Practitioner, he shares recipes and health tips on his website, Fearless Eating. Craig lives in Southampton, Massachusetts.

Reviews for New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys

New England Seafood Soups from the Sea is a compelling love letter to the tastes and traditions of a unique place. Craig Fear respects history while presenting these recipes with contemporary appeal. I can almost smell sea-fragrant steam rising from these pages like sea smoke rising off a quaint New England harbor. -- -Barton Seaver, chef/author of American Seafood New England Soups from the Sea is a beautiful representation of what a New England cookbook should be. Understanding and honoring the past of this iconic region's cuisine is vital to its future. Craig does an amazing job of describing the diversity of the New England waters and the cultures that helped shape how we eat on this coast. The book provides the building blocks and steps to make these delicious recipes successful. -- -Jeremy Sewall, chef/owner of Row 34, author of The Row 34 Cookbook If you want authenticity, New England Soups from the Sea is the cookbook for you, starting with carefully made stocks and broths. This book deserves a place in the collections of all serious cooks and chefs. -- -Sally Fallon Morell, president of the Weston A. Price Foundation, author of Nourishing Broth In New England Soups from the Sea, Craig Fear unveils a whole world of new soups, stews, bisques, chowders, and seafood boils. I love that I can find recipes for everything from the traditional New England species I grew up with and love, such as lobster, softshell clams, and haddock, to some of my more recent favorites like skate, black sea bass, squid, Jonah crab, and scup! As someone who eats a lot of seafood, I'm always looking for new ways to enjoy it and the recipes in this book are both delicious and easy to follow. Additionally, as someone who also very much cares about sustainability, I appreciate that the book covers this topic and celebrates New England fisheries that have continued to work hard to protect and preserve our seafood resources while feeding so many people. -- -Kate Masury, executive director of Eating with the Ecosysytem, author of Simmering the Sea