Jasper White is recognized as an authority on seafood and traditional New England cooking. In 1983, Jasper and his wife Nancy opened Jasper's, the only Boston restaurant ever to be awarded four and a half stars by The Boston Globe. It was also named Boston Magazine's Best of Boston for eleven out of twelve years. Jasper's also won the prestigious Ivy Award.
In 1990, Jasper was named the James Beard Best Chef in the Northeast, crowning his career. Jasper White is currently head chef and partner of Jasper White's Summer Shack, a casual, friendly restaurant in Cambridge, Massachusetts, that serves many of the dishes featured in 50 Chowders.
Mark Miller author of Coyote Caf Foods from the Great
Southwest For anyone who likes clam chowder or any hearty stew
with an earthy soul, Jasper White's book will be a revelation of
how easy it is to make great chowders. His instructions and
knowledge are like having your own personal secret family recipes.
Timeless techniques combined with a creative insight that makes
fantastic eating, this book has more useful information on seafood
than a whole boat of fishermen.
Jacques P pin I am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in 50 Chowders reflect his gentleness and his professionalism.