The Boston Chef's Table: The Best in Contemporary Cuisine

Overview

The Boston Chef's Table brings recipes from the best chefs in the Boston area right to your kitchen. Included are favorites from Lydia Shire, Jasper White, Ming Tsai, and Barbara Lynch. Far from being stodgy standards, these contemporary recipes include endive salad from Aquitaine, Olives's lasagna (baked inside a pumpkin!), delectable apple caponata from Oleana, and gingered sea bass from Skipjack's.  Traditional favorites are also here, such as the incomparable Italian dishes of the North End, Boston ...

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Overview

The Boston Chef's Table brings recipes from the best chefs in the Boston area right to your kitchen. Included are favorites from Lydia Shire, Jasper White, Ming Tsai, and Barbara Lynch. Far from being stodgy standards, these contemporary recipes include endive salad from Aquitaine, Olives's lasagna (baked inside a pumpkin!), delectable apple caponata from Oleana, and gingered sea bass from Skipjack's.  Traditional favorites are also here, such as the incomparable Italian dishes of the North End, Boston baked beans from Union Oyster House, and Todd English's take on the lobster roll, among others.

Each of the more than 100 recipes has been customized for home cooks. Chapters are devoted to appetizers; soups; salads; pasta, seafood, poultry, meat, and vegetarian entrees; side dishes; and desserts, as well as a chapter devoted to brunch, as served by the Four Seasons, among other venerable locales.

Information about the restaurants and chefs, sidebars spotlighting the history of Boston's ethnic food enclaves, and beautiful color photographs make this a book to be savored.

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Editorial Reviews

From Barnes & Noble
Boston is home to some of the best chefs on the continent. This cookbook taps their expertise, offering over 100 choice recipes from area luminaries including Jasper White, Lydia Shire, Todd English, Ming Tsai, and Barbara Lynch. The offerings pay due homage to Beantown's rich ethnic culinary traditions and include appetizers, soups, salads, pasta, seafood, poultry, meat and vegetarian entrees, side dishes, desserts, and brunch.
From the Publisher
“Clara’s fine eye for detail and the embarrassment of riches which is our Boston food community makes for good reading and better eating. I am grateful she noodled these recipes out of these talented chefs.”--Annie Copps, Senior Editor, Yankee magazine
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Product Details

  • ISBN-13: 9780762745142
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 10/1/2007
  • Series: Chef's Table Series
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 240
  • Sales rank: 943,403
  • Product dimensions: 8.50 (w) x 9.75 (h) x 0.50 (d)

Meet the Author

Clara Silverstein is a former food writer at the Boston Herald who edited the Here’s How column for readers to request recipes from their favorite New England restaurants. The Boston Chef’s Table grew out of her interest in working with local chefs. She is a founding member of the Ladies Who Lunch networking and social group for Boston food writers. She lives near Boston with her husband and two children.

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Table of Contents

Introduction - lays out Boston's culinary history and current landscape, and then
segues right into the recipes!
Chapter 1 - is all about appetizers—from eggplant caviar to fried oysters.
Chapter 2 - covers soups, including many that use Boston staples in new ways,
such as butternut-pumpkin soup and lobster gazpacho.
Chapter 3 - Salads that range from Tamarind Bay's chickpea salad with Indian spices to Chez Henri's elegant spinach salad with warm bacon dressing.
Chapter 4 - Pastas that reflect Boston's rich North End Italian heritage.
Chapter 5 - moves into entree territory, covering seafood, poultry, meat, and vegetarian options. Sweet Basil's polenta and mushroom ragout,
Skipjacks' gingered sea bass, and Todd English's take on the traditional lobster roll are among the more than 30 entrees featured here.
Chapter 6 - features side dishes, including sweet potato spoonbread and the
Union Oyster House's baked beans.
Chapter 7 - devoted to desserts such as Prose's maple custard, Maria Merola's
Italian cheesecake, and the classic Boston Cream Pie as prepared by the Omni Parker House, where it was created in the 1850s.
Chapter 8 - Finally, in a category all its own, comes Brunch, with recipes from some of Boston's most venerable hotels, including the Boston Park
Plaza and the Seaport Hotel.

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