If you like finny food, The Book of Chowder by Richard J. Hooker offers rich rewards in the form of recipes for more than 50 of these stew-like soups. This collection of historical recipes starts with the first fish chowder recipe published in North America, Boston Fish Chowder from the Boston Evening Post of September 23, 1751. Other offerings include a Shaker Corn Chowder from around 1900 and Dione Lucas's Manhattan Clam Chowder. Look for the Oyster and Mushroom Chowder, Salmon Chowder, Red Fish Studded Southern Louisiana Fish Chowder, and Nantucket Chicken Chowder. Despite their distinguished history, most of the chowders in this book call for just a handful of ingredients. Many cook in 30 minutes or less, making them useful as efficient one-dish meals.

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