Product Description

The flavors and foods of summer in your kitchen all year long.

Roll up your sleeves; pile up your plate with boiled shrimp, steamed mussels, and fried clams; and enjoy the tastes of summer with New England's premier seafood expert Jasper White, the chef and owner of the four Summer Shack restaurants.

In this collection of over 200 easy-to-make seafood dishes such as Caribbean Callaloo, Lobster Rolls, and Portuguese Fisherman's Stew, along with classics like Fried Chicken and Strawberry Pie, White shows you how to prepare summertime favorites that bring the style, fun, and flavors of the shore to your table all year long—without any fuss. Whether you're entertaining friends for a casual meal or relaxing on a family vacation, you'll find meals that are as simple to make as they are to enjoy. With an illustrated guide to basics like shucking clams, eating lobster, and boning a bluefish, The Summer Shack Cookbook will be transporting even the most landlocked cooks to the shore in no time. 24 pages of color illustrations; 50 drawings.

Product Details

• Amazon Sales Rank: #63756 in Books
• Published on: 2007-05-21
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 512 pages

From Publishers Weekly
Starred Review. 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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
A cookbook that combines the joy of sleeves-up seafood with expert advice and a great chef's recipes. -- Jane and Michael Stern, authors of Roadfood

An education as well as a collection of fantastic recipes to enjoy along the shore or anywhere -- Eric Ripert, chef/co-owner of Le Bernardin

Jasper has the confidence to stand back and let seafood be the star. This book helps give others that same confidence. -- Ming Tsai, chef/owner of Blue Ginger and author Ming's Master Recipes

About the Author
Summer Shack chef and partner Jasper White is the author of 50 Chowders: One-Pot Meals—Clam, Corn & Beyond; Lobster at Home; and Cooking from New England. He lives in Boston, Massachusetts.

Customer Reviews

Great cookbook
I've been a fan of Jasper White's for many years, but I held off ordering this book because I was afraid it would be full of lobster recipes. I realized long ago that I was not going to pay the premimun lobster demands in the south, so why buy another book heavy on lobster. Well, I was wrong! This is a terrific book of seafood recipes and side dish ideas too. The thing I liked best is that all the food is very casual, not the fancy stuff that looks great on the cover but that you'll never cook. The fish recipes offer ideas for substitutions if the ideal fish isn't in season or region.

You want a collection of tasty and fun seafood recipes? Here it is!
This is a delightful cookbook because it is so wonderfully put together. Each recipe has a few paragraphs providing background for the dish. These articles can talk about a variety of things: the history of the dish, the author's personal association with the dish (always interesting), and considerations about the ingredients, preparation, or equipment needed.

The list of ingredients also includes equivalents and the steps for preparation provides helpful information about what you can do to work ahead of time and variants. There are some beautiful color plates of selected dishes grouped in various sections of the book. The first 50 pages or so include very helpful introductory information about preparing and service seafood along with the equipment you will need and want to have to prepare it properly.

The book has eleven chapters (each with its own introduction and table of recipes for easy lookup): the first chapter lays out the basics, chapter two talks about eating seafood raw, especially oysters, clams, and such. Chapters 3 & 4 are about kettle cooking by steaming, boiling, soups, chowders, and stews. Chapter 5 uses your icebox for chilled dishes and seafood salads. You move to the grill in chapter 6 and 7 takes you to indoor cooking on your stovetop and in your oven. Chapter 8 provides favorite Shack fried dishes. You get into the morning baking of biscuits, breads, pies, and other dessert items in chapter 9. Chapter 10 takes you into drink recipes. The final chapter addresses basic sauces, dressings, and stocks you will use in preparing and serving other dishes. There is also a very useful index.

I was fortunate to meet Chef White at a special dinner here in Ann Arbor at Zingerman's Roadhouse (a wonderful place to eat anytime, by the way). Chef Alex of the Roadhouse and Chef White worked together to present more than 100 of us a sampling of starters, salad, entrees, side dishes, and desserts. While these were smaller individual portions, the sheer quantity of dishes left us all achingly full. And the delight of trying so much wonderful food (obviously prepared with care and love) made it an evening we will always remember.

Chef White talked about his philosophy for the food at his Summer Shack restaurants. He focuses on the quality of the ingredients with simple preparation that tries to present the ingredients at their best rather than trying to make them into something else. I think he said that he wanted to stay out of the way of the ingredients. This showed in the dishes we were served. It was Chef White who told us that Ari Weinzweig and Paul Saginaw, the founders of the Zingerman's businesses here in Ann Arbor were given a lifetime achievement award by Bon Appetite. We here in Ann Arbor have known about Ari and Paul for decades and our community has been blessed to have them, but it is especially nice when they get well-deserved recognition by others.

This is a very interesting book to read, the recipes are inviting to the non-professional chef because they seem to be something you can accomplish without extensive training or an incredibly well equipped kitchen. A few key pieces of equipment, some good ingredients, a ready heart and a desire to experiment and learn are all that is required.

Enjoy!

Reviewed by Craig Matteson, Ann Arbor, MI