The classic cookbook, now fully updated and revised—with old New England favorites adapted for the modern kitchen, plus ethnic specialties When this volume was first published in 1948, it was called The Boston Globe Cook Book for Brides. Where were the grooms? . . . Thank goodness all that has changed. But sixty years later, something about the original book still feels familiar. Those pages celebrated the spirit and tastes of the New England table, as these updated recipes do. You can imagine the fishermen ...
The classic cookbook, now fully updated and revised—with old New England favorites adapted for the modern kitchen, plus ethnic specialties When this volume was first published in 1948, it was called The Boston Globe Cook Book for Brides. Where were the grooms? . . . Thank goodness all that has changed. But sixty years later, something about the original book still feels familiar. Those pages celebrated the spirit and tastes of the New England table, as these updated recipes do. You can imagine the fishermen bringing their catch into the docks, growers spreading out their produce at the markets, eager consumers shopping for traditional, hearty fare whose main ingredients have hardly varied in all these decades . . .But now men are welcome in the kitchen, as are young adults, teenagers, and tots. So this volume is for everyone who wants a flavor of New England, including anyone who has ever rented a cottage on Cape Cod, climbed a mountain in New Hampshire, or driven through western Massachusetts during fall's glorious leaf-changing season.—From the Introduction by Sheryl Julian, Food Editor of The Boston Globe Among the 200+ recipes in The New Boston Globe CookbookBreakfast Pie • Ricotta Frittata • Quiche Lorraine • Goat Cheese Croquettes • Broiled Scallops and Bacon • Quick Black Bean Soup with Turkey Sausages • Curried Butternut Squash Soup • Rhode Island Clam Chowder • Lazy Man's Lasagna • Maple Baked Beans • Vietnamese Pot-fried Rice Succotash •Turkey Salad with Red Grapes and Green Apple • Creamy Deli-style Tuna Salad Russian Beet and Potato Salad • Clams with Garlic and Ginger • Seared Scallops with Cider Cream Pan-seared Steaks with Rosemary Butter • New England Boiled Dinner • Italian-American Meatballs Hot-milk Cake • Aunt Selma's Chocolate Cake with Espresso Glaze
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.
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.
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.”