New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys (Paperback)
From Rhode Island to Maine—80 locally inspired seafood recipes that honor the coastal traditions of America’s northeast.
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.
— —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