A hot bowl of chowder is a comforting sight, especially on a frigid winter's day. Whether you prefer creamy New England-style or Manhattan chowder, this collection of recipes has a bit of everything to please everyone's taste. Choose from American classics and international recipes for Spanish, Mexican, and French seafood soups and stews, including the famous Provencal dish of bouillabaisse.
From essential techniques to classic recipes, get a sneak peek of "Martha Stewart's Cooking School." The book shows step-by-step cooking lessons with color photographs, 200 new recipes, and more! These recipes are web extras for the book, available October 21, 2008.
Living food editor Jennifer Aaronson's take on Rhode Island clam chowder is brightened by torn fresh basil leaves, added just before serving. Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.