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

Overview

With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948—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, who also provides a new introduction, it features full-color photographs and the addition of ethnic recipes, as well as new twists on old New England favorites.

New recipes come from the cooks who have written for...

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Overview

With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948—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, who also provides a new introduction, it features full-color photographs and the addition of ethnic recipes, 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 for the last decade, while staples from earlier editions still remain; recipe adjustments have been made that reduce fat, leavening agents, and flour. There are also more salads and creative options for cooking with vegetables. Since entertaining today is less formal, you’ll also find dishes you can serve to large gatherings, bring to potlucks, or leave to simmer for guests to help themselves.

Some of the recipes have been adapted from restaurant favorites, and yet others come from cooking teachers and caterers. Here are seafood chowders, baked bean dishes, pastas and sauces, simmered meats and vegetables, and mouthwatering cookie-jar cookies. In the past sixty years, many new immigrant groups have settled in Boston, revitalizing the culinary landscape. Thus, you’ll also find breakfast eggs from a Brazilian cook, Vietnamese pot-fried rice, and Greek spinach pie (spanakopita).

In her introduction, Julian looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. “Every time you pick up this book,” she writes, “we hope you’ll find recipes that make you want to head for the kitchen and start cooking. We think the best gatherings are at home, where generations of voices can be heard and you can laugh all you want because there’s no one at the next table. And with every meal, you’ll refill your house with the heady aromas of a time gone by.”

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Editorial Reviews

From Barnes & Noble
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.
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Product Details

  • ISBN-13: 9780762749881
  • Publisher: Three Forks Press
  • Publication date: 9/1/2009
  • Edition description: Fifth
  • Pages: 336
  • Sales rank: 516,106
  • Product dimensions: 7.80 (w) x 9.40 (h) x 1.10 (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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Recipe


With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948—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, who also provides a new introduction, it features full-color photographs and the addition of ethnic recipes, 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 for the last decade, while staples from earlier editions still remain; recipe adjustments have been made that reduce fat, leavening agents, and flour. There are also more salads and creative options for cooking with vegetables. Since entertaining today is less formal, you’ll also find dishes you can serve to large gatherings, bring to potlucks, or leave to simmer for guests to help themselves.

Some of the recipes have been adapted from restaurant favorites, and yet others come from cooking teachers and caterers. Here are seafood chowders, baked bean dishes, pastas and sauces, simmered meats and vegetables, and mouthwatering cookie-jar cookies. In the past sixty years, many new immigrant groups have settled in Boston, revitalizing the culinary landscape. Thus, you’ll also find breakfast eggs from a Brazilian cook, Vietnamese pot-fried rice, and Greek spinach pie (spanakopita).

In her introduction, Julian looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. “Every time you pick up this book,” she writes, “we hope you’ll find recipes that makeyou want to head for the kitchen and start cooking. We think the best gatherings are at home, where generations of voices can be heard and you can laugh all you want because there’s no one at the next table. And with every meal, you’ll refill your house with the heady aromas of a time gone by.”
Read More Show Less

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