The New Boston Globe Cookbook: More than 200 Classic New England Recipes, From Clam Chowder to Pumpkin Pie

Overview

The beloved Boston Globe Cookbook, first published in 1948, has come back to life, reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian to include ethnic recipes and new twists on old New England favorites, this beautiful illustrated book is now available in paperback.

Included are recipes from the Boston Globe food pages as well as staples from earlier editions, all reviewed with an eye for reducing fat, ...

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Overview

The beloved Boston Globe Cookbook, first published in 1948, has come back to life, reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian to include ethnic recipes and new twists on old New England favorites, this beautiful illustrated book is now available in paperback.

Included are recipes from the Boston Globe food pages as well as staples from earlier editions, all reviewed with an eye for reducing fat, leavening agents, and flour while introducing more veggie options. You'll find dishes you can serve at large gatherings, bring to potlucks, or leave to simmer for guests to help themselves. In addition to the well-loved Boston dishes, there are fresh recipes in recognition of the many new immigrant groups have settled here like Vietnamese pot-fried rice, and Greek spanakopita.

As Julian writes, “Every time you pick up this book, we hope you’ll find recipes that make you want to head for the kitchen and start cooking.”

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Product Details

  • ISBN-13: 9780762782963
  • Publisher: Lyons Press, The
  • Publication date: 11/6/2012
  • Edition description: First
  • Pages: 336
  • Sales rank: 497,241
  • Product dimensions: 7.50 (w) x 9.20 (h) x 0.80 (d)

Meet the Author

Sheryl Julian is the food editor of the Boston Globe, and writes and stylizes a food column in the Boston Globe Magazine. The author of The Way We Cook, she has also been the newspaper’s award-winning food reporter. 

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Table of Contents

Acknowledgments vii

Introduction ix

Appetizers 1

Soups and Chowders 25

Pasta, Beans, Grains, Legumes, and Rice 47

Vegetables and Side Dishes 77

Breakfast and Brunch: Eggs, Muffins, Pancakes, and Quick Breads 107

Salads 135

Seafood 159

Beef, Lamb, Pork, Chicken, and Other Meats 191

Desserts 257

Metric Conversion Table 315

Index 316

About the Author 326

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