New Boston Globe Cookbook
More than 200 Classic New England Recipes, From Clam Chowder to Pumpkin Pie
Nonfiction, Food & Drink, International, USA
| Author: | The Boston Globe, Sheryl Julian | ISBN: | 9780762757855 |
| Publisher: | Lyons Press | Publication: | November 6, 2012 |
| Imprint: | Lyons Press | Language: | English |
| Author: | The Boston Globe, Sheryl Julian |
| ISBN: | 9780762757855 |
| Publisher: | Lyons Press |
| Publication: | November 6, 2012 |
| Imprint: | Lyons Press |
| Language: | English |
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.
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.
