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

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

by The Boston Globe, Sheryl Julian
     
 

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The classic cookbook, now fully updated and revised With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980s—comes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city. Revised and

Overview

The classic cookbook, now fully updated and revised With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980s—comes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian, it features full-color photographs and the addition of ethnic recipes—Greek, Middle Eastern, Asian, and more—as well as new twists on old New England favorites. New recipes come from the cooks who have written for the Boston Globe’s food pages in recent years, while staples from earlier editions still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour. A new introduction looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. The recipes range from baked bean dishes and simmered meats and vegetables to Brazilian breakfast eggs and Vietnamese pot-fried rice.

Editorial Reviews

Some home cooks might like to think of this as the fifth edition of their beloved Boston Globe Cookbook; we believe that this total revamp and update deserves its own equally fresh title. Globe food editor Sheryl Julian presides over the offerings, which include old New England favorites but also a sizable batch of new ethnic recipes, representing Greek, Middle Eastern, Asian, and other cuisines. In this 21st-century assemblage, health is on the menu as well: Traditional recipes have been adjusted to reduce fat, leavening agents, and flour.

Product Details

ISBN-13:
9780762749881
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
09/01/2009
Edition description:
Fifth Edition
Pages:
336
Sales rank:
211,880
Product dimensions:
7.80(w) x 9.40(h) x 1.10(d)

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Meet the Author

For the last 20 years, Sheryl Julian has worked for the Boston Globe, writing and styling a food column in the Boston Globe Magazine. She has also been the food reporter at the newspaper, writing about people in the food business, trends, agriculture, and good cooks, winning several awards. Two years ago, she became food editor and now oversees the Wednesday food section. She also teaches food writing at Boston University.

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