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

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  • Format: Hardcover
  • Copyright: 2009-09-01
  • Publisher: Three Forks
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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 - 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-colour photos and ethnic recipes as well as new twists on old favorites. New recipes come from cooks who have written for the Boston Globe's food pages in recent years, while staples still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour.

Author Biography

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. She lives in Boston.

Table of Contents

Acknowledgmentsp. vii
Introductionp. ix
Appetizersp. 1
Soups and Chowdersp. 25
Pasta, Beans, Grains, Legumes, and Ricep. 47
Vegetables and Side Dishesp. 77
Breakfast and Brunch: Eggs, Muffins, Pancakes, and Quick Breadsp. 107
Saladsp. 135
Seafoodp. 159
Beef, Lamb, Pork, Chicken, and Other Meatsp. 191
Dessertsp. 257
Metric Conversion Tablep. 315
Indexp. 316
About the Authorp. 326
Table of Contents provided by Ingram. All Rights Reserved.

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